Sesame Noodle Chicken Salad

I love the flavors in Asian noodle dishes. When I make them at home, I add the zing that only fresh ginger can bring. Fresh ginger isn’t interchangeable with the powdered ginger you buy in the spice aisle. Head over to the produce section for fresh ginger. If all you see are gigantic pieces, just break off the size you need. No alarm bells will ring. You’re allowed!

Select a piece that is plump and firm with shiny tan skin that’s not wrinkled or shriveled.

Ginger will keep nicely in the fridge for a couple of weeks. Store it in a brown paper lunch bag in the crisper drawer.

To peel ginger, use the edge of a spoon to scrape away the papery skin. It’s much faster and less wasteful than trying to peel it with a knife or vegetable peeler.

To grate ginger, use a microplane grater. If you’ve got a lot of ginger, grate it on to a sheet of plastic wrap or parchment paper. Once it’s all grated, roll it up and twist the ends to create a thin log. Toss it in the freezer and break off a piece any time you need it.

To slice ginger, cut it across the grain into thin slices. Stack the slices and cut into matchsticks. Cut across the matchsticks to dice.

If you love Asian flavors as much as I do, keep an airtight container of a combination of minced ginger and garlic in the fridge Pour just enough peanut oil over it to barely cover. When you’re ready to stir fry, make an Asian soup or noodle salad, you’re that much further along.

You can find lots more Asian recipes,  punched up with the flavor of fresh ginger,  at Crisco.com