Monday, August 3, 2009

Ginger Noodles

1 1/2 lbs perciatelli or bucatini pasta
2 T. vegetable oil
4-inch piece fresh ginger, peeled and grated
3 lg. garlic cloves, chopped
1 1/2 cup chicken stock
1/2 cup tamari
6 scallions

Heat pasta water. Add salt and cook to al dente. Drop pasta. Preheat large skillet over medium heat with oil. Add ginger and garlic and cook, stirring frequently, 2-3 minutes. Add chicken stock and tamari and bring to a simmer. Let it continue to simmer until pasta finishes. Drain pasta and add to skillet. Toss to coat and continue to cook until pasta has cooked up most of the liquid. Remove from heat and add scallions.

Serve with Orange Cashew Chicken with Broccoli

NOTES:This recipe is from Rachel Ray's 2, 4, 6, 8 Meals for Couples and Crowds cook book and serves 8. I halved it for our family. I also substituted ziti for the pasta and low sodium soy sauce for the temari. It turned out wonderful, it has great flavor!

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