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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, April 10, 2012

Spicy Garlic-Ginger Noodles

Okay people. I have now made this recipe 5 times. In a month. No I am not kidding. When recipes are this easy and this delicious they MUST be repeated. Multiple times.

I have made this recipe with regular spaghetti noodles, whole wheat spaghetti noodles, and special rice noodles that I bought from this cute little Asian market. It is fantastic every single way. If you are looking for the most nutrition - go with the whole wheat.

The measurements are a bit odd on this since the original recipe calls for 250 grams of spaghetti. I used 400 grams of rice noodles tonight and doubled everything else and it was perfect. If you double the recipe don't completely double the noodles and go to 500 grams. At most I would use... 12 ounces of spaghetti noodles.

If you do not like spicy things you can still make this dish. Don't use the sriracha at all. If you have no idea what that is it is available in every grocery store and looks like this:
It is HOT. I never double this when I double everything else and it is still quite a spicy dish. You can also cut back on the amount of jalapeno you use.

We love this dish. Even my 3 year old ate a whole bowl with a whole jalapeno and a tsp of sriracha in the dish! Yum. Yum. Yum!!!

This recipe and picture are courtesy of Poppytalk and can be found at this site here: http://poppytalk.blogspot.com/2012/03/simple-addiction-spicy-garlic-ginger.html

Spicy Garlic-Ginger Noodles
Adapted from Poppytalk

Makes 6 Servings
Nutritional Information per serving (calculated on MyFitnessPal.com): Calories 334, Carbs 57, Fat grams 8, Protein 10 (Based on using whole wheat noodles) 

400 grams (about 12 ounces) spaghetti (whole wheat or 100% buckwheat soba is fine)
1 ½ tablespoons butter
1/2 cup onion, finely diced
4 large cloves garlic, minced
2 tablespoons fresh ginger, minced
1 large red pepper, sliced thinly (or use 2 carrots julienned, or 1 or 2 bulbs baby bok choy, sliced)
1 jalapeno pepper, minced (remove seeds and membrane if you want less heat)
4 tablespoons soy sauce (1/4 cup)
3 - 4 tablespoons honey or agave syrup
2 teaspoons hoisin sauce (optional but I have never left it out)
1 teaspoon sriracha
2 teaspoons toasted sesame oil
2 teaspoon sesame seeds + additional for serving

In a large pot, bring water to a boil and add in noodles. Meanwhile, in a large skillet, melt butter and add in onion, garlic, and ginger and sauté over medium heat. Let this get soft but not browned. Add in the red pepper and jalapeno.

In a small dish, stir together the soy sauce, honey, hoisin, sriracha, and sesame oil together. Set aside.

Drain pasta when cooked to al dente, add to pan with the onion-pepper mixture and pour over the sauce. Toss well. Sprinkle with sesame seeds and serve. Garnish with additional sesame seeds.

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