I have a temptation, whenever I come across an easy recipe like this, to add, embellish and play with it until it’s no longer simple. When I saw this noodles-and-broth recipe in the New York Times last week, I immediately thought how great it would be with some steamed bok choy or shrimp or leftover chicken. Or all three! Plus some ground peanuts on top.
But then it wouldn’t be what it’s supposed to be – homemade, MSG-free, healthy non-fried ramen. Quick, cheap and kid-friendly.
Especially quick and cheap if you have the seasonings and sauces on hand. We do, and I don’t think I’m assuming to much to think other households do, too. If you live with a Sriracha Guy then you’re buying a new bottle about every two weeks anyway. (What is it with Sriracha Guys? Macho jerks. Mine puts it on everything, even things that were lovingly prepared and are actually delicious as is and doesn’t need to taste like sriracha. Seriously, try something non-sriracha-flavored. You’ll be amazed.)
Kids love to slurp noodles, so this will be an instant hit. It’s not a complete meal, so I thawed some edamame and cut up a few carrot sticks. Tink put the edamame in her brothy noodles. I guess she had the urge to embellish, too.
Egg Noodles With Soy Broth
serves 3 to 4
1/3 cup soy sauce, plus more to taste
1/3 cup ketchup, or 3 T tomato paste plus a pinch of sugar
1 T rice wine vinegar, plus more to taste
A few drops dark sesame oil
A squirt of sriracha or another red chili sauce, to taste
8 ounces egg noodles, dried or fresh
sliced green onions (optional)
bean sprouts (optional)
Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.
To the smaller pot add soy sauce, ketchup, vinegar, sesame oil and sriracha or chili sauce, along with a pinch of salt. Stir and let simmer.
Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. You want that virtually trademarked Asian sweet/salty/spicy/sour flavor all in one. Divide noodles into bowls and pour hot broth over all.
Top with green onions, bean sprouts (I couldn’t resist adding something) and another squirt of sriracha if you must.
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{ 5 comments… read them below or add one }
TheHolls 04.01.09 at 6:18 am
Your child, she more deftly manuevers the chopsticks than I. Niiiiiice!
Kerry 04.01.09 at 8:43 am
Holy cow–that look really good. I am totally going to try that.
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abdpbt 04.01.09 at 9:00 am
This looks really good. By the way, I tagged you in a meme. Please don’t hit me.
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Liz A. 04.01.09 at 1:03 pm
Simple and flavorful, thanks!!
My husband takes a little more than two weeks for what we call “the rooster sauce.” When I lovingly peel, chop, boil, etc to make mashed potatoes, on goes the sauce. That’s right, he likes his mashed potatoes with a pink hue. Ah, well.
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Amber Warren 04.01.09 at 1:25 pm
Mark Bittman is fantastic. I live by his How to Cook Everything book. I’ll have to try this.
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