Ginger noodles

Ginger Noodles

This recipe was adapted from the Soba Noodles and Ginger Broth with Crispy Ginger recipe by Yotam Ottolenghi on the New York Times website.


For the Toppings

3 Tbl olive oil
.75 tsp red-pepper (chilli) flakes
1/4 tsp sweet paprika
About 15 gram piece fresh ginger, peeled and microplaned
1/2 shallot, peeled and finely chopped
2 Tbl (10 grams) panko bread crumbs
1/2 Tbl white and black sesame seeds
Kosher salt

For the Broth

1 1/4 cups vegetable stock
About 35 gram piece of fresh ginger, peeled and roughly chopped
1/2 shallot, peeled and roughly chopped
1/2 head of garlic, halved crosswise

For the Noodles

4 oz soba noodles
1 Tbl fresh lime juice
1 Tbl soy sauce
5 grams roughly chopped fresh cilantro 


Prepare the toppings:

  1. Add 2 Tbl oil to a small skillet and heat gently over medium. 
  2. Place red-pepper flakes and paprika into a small heatproof bowl. 
  3. Once oil is quite hot but not smoking, pour it over the spices. 
  4. Set aside while you make the ginger crumbs.
  1. Add remaining 1 Tbl oil to skillet and heat over medium-high. 
  2. Once hot, turn heat down to medium and add the ginger and shallot. 
  3. Cook for 10-15 minutes, stirring often, until browned and starting to crisp. 
  4. Add the 2 Tbl panko, 1/2 Tbl sesame seeds and 1/4 teaspoon salt.
  5. Cook 4-6 minutes more, stirring often, until nicely toasted. 
  6. Transfer to a bowl and set aside.

Make the broth

  1. Add 1.25 cups broth, ginger, shallot and garlic plus 1/3 cup water and 1/2 tsp salt to a medium lidded saucepan.
  2. Bring to a simmer over medium-high heat. 
  3. Cover once simmering, turn the heat down to low and cook for 25 minutes. 
  4. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 2/3 cup hot water. 
  5. Keep warm over low heat until ready to serve.

Prepare the noodles

  1. Boil noodles according to package instructions.
  2. Drain well and run under cold water to stop the cooking. 
  3. Return the drained noodles to the pot and toss with the 1 Tbl lime juice, 1 Tbl soy sauce and cilantro.
  4. Divide the broth between two bowls and add noodles. 
  5. Top with a spoonful of the ginger crumbs and a spoonful of chile oil.
  6. Serve the remaining chile oil alongside.

One serving of this Ginger Noodles recipe serves 2.
Approximately 324 calories per serving.

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