Creating Ginger Noodles with Pea and Buckwheat Spaghetti combines the earthy flavor of buckwheat with the freshness of pea noodles and the zing of ginger. Here's how to make it:
Ingredients:
- 1/3 cup cooking wine - mirin
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 garlic cloves minced
- 1/2 in fresh ginger minced
-
3 tbsp honey
2 green onions - cooking oil
- 1 shallot
- 8 oz mushrooms
- 1 box pea and buckwheat spaghetti
- (salt for the water)
- 1 bunch spinach
Instructions:
-
Cook Spaghetti: Bring two separate pots of salted water to a boil. Cook the pea spaghetti and buckwheat spaghetti separately according to their package instructions until al dente. Drain and set aside.
-
Prepare Sauce: In a small bowl, whisk together sesame oil, minced garlic, grated ginger, soy sauce, rice vinegar, honey, and chili garlic sauce until well combined.
-
Combine Noodles: In a large mixing bowl, combine the cooked pea and buckwheat spaghetti. Pour the prepared sauce over the noodles and toss until evenly coated.
-
Serve: Divide the ginger noodles among serving plates. Garnish with sliced green onions and sesame seeds.
-
Enjoy: Serve immediately and savor the delicious flavors of your Ginger Noodles with Pea and Buckwheat Spaghetti!
Feel free to add your favorite protein (such as grilled chicken, tofu, or shrimp) and additional vegetables (such as bell peppers, snap peas, or broccoli) to customize this dish to your liking.
This recipe serves about 4 people. Adjust the ingredients accordingly based on your serving size.