Ginger Noodles

by Rachael Ray Show Staff 5:00 PM, August 27, 2007

Aired August 27, 2007

Serves 8 servings
1 1/2 pounds of perciatelli or bucatini pasta -- they boil up big!
1 4-inch piece of fresh ginger, peeled and grated
3 large garlic cloves, chopped
1 1/2 cups chicken stock
1/2 cup tamari dark soy sauce (eyeball it)
6 scallions, thinly sliced

Fill your largest pot with water and put over high heat and bring to a boil to cook the pasta. Put a lid on it so it comes up to a boil faster. Once at a boil, add some salt and the pasta and cook to al dente.

Once youve dropped the pasta in the boiling water, preheat a large skillet over medium heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Add the ginger and garlic and cook stirring frequently for 2 to 3 minutes. Add the chicken stock and soy sauce and bring up to simmer and let it continue to simmer while it waits for the pasta to finish cooking.

Drain the pasta thoroughly and add to the skillet toss to coat and continue to cook until the pasta has soaked up most of the liquid in the skillet. If you dont think your skillet is big enough for all the pasta, then transfer the sauce to the pot you cooked the pasta in and combine and cook it in there. Turn the heat off and add the scallions.

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