[Fwd: ginger-poached spinach noodles]

[Guest guest]

I found this in the " 101 Cookbooks " newsletter; I do something almost

identical, and it's goooooood, and very fast and simple. I add some

peanuts or a touch of peanut or sesame butter, plus a little lime zest

(unless I'm using lime basil) and a touch of brown sugar. Chileheads,

this will take a good deal of fire; chile-challenged folks can lower the

heat

or leave it out.

 

**********************

 

" If you don't like picking around the ginger slices, tie them up loosely

in a piece of cheesecloth. Also, I know that boiling pasta in a shallow

pot of broth breaks rule #1

of pasta making - but it works out just fine in this case. I used dried

noodles, but

you can certainly use fresh noodles (use enough for 2-3 people).

 

 

Ginger-Poached Noodles Recipe

 

4 cups vegetable broth [ed.--I used the store clone of Swanson's]

2 ounces fresh ginger, peeled and thinly sliced

[or grate on the cheese side, NOT the pimply side,

of a standard four-sided grater]

8 ounces firm tofu, cut into small cubes

1-2 cups (half a bunch) of broccoli, broccolini or baby broccoli,

trimmed and chopped

4 ounces dried spinach noodles, soba [or dark American

buckwheaat pasta] , or noodles of your choice

1 - 2 tablespoons shoyu or soy sauce

1/4 cup fresh basil, shredded

Scant 1/4 cup fresh mint, shredded

A squeeze of lime juice

Crushed red pepper flakes

Toasted sesame oil

[OPTIONAL: a pinch of brown sugar, added with the lime juice]

[OPTIONAL: 1/2 tsp. lime zest]

[OPTIONAL: 1 tsp. to 1 Tbsp. peanut or sesame butter, or

1/4 c. chopped dry-roasted peanuts or soy nuts]

 

Place the broth, ginger and tofu in a large saucepan and bring to a

boil. Dial down the heat, and gently simmer for ten minutes or so.

Remove (just) the tofu from the pan using a slotted spoon and set aside.

 

Now add the broccoli to the simmering broth. Cook for just a minute,

until bright, and remove from pan with fork. Add pasta to ginger broth

and cook until done, stirring regularly. Remove pasta with fork, set

aside, and pour out most of the broth and all of the ginger slices.

[save then for use in soup.] personally, I leave the ginger in.]

 

Return the tofu, broccoli and noodles to the pot. Stir in the soy sauce,

basil, mint, and lime juice. [And nut butter, lime zest and sugar.]

Finish with a couple pinches [Hah!! ] of crushed red pepper flakes.

Taste and season to taste with salt, soy sauce, and perhaps a drop or

two of toasted sesame oil.

 

Serves 2-3. Source: The " 101 Cookbooks " recipe site/newsletter:

http://www.101cookbooks.com/archives/gingerpoached-noodles-recipe.html