Difficulty Level Easy
YIELD Serves 2
Planet Green reader Jennifer was responding to my post "Ditch The Processed Food," and mentioned that she survived her college years by eating Top Ramen. Actually, I believe everyone did. I loved the salt hit that came in that little flavour packet, but I always got a headache from the MSG. I joked with Jennifer that I would do a homemade noodle recipe and give her the credit. So here it is.
This is another one of those recipes that I didn't really measure out, so you can toss in whatever you like. I added some strips of cabbage for a vegetable, but I don't recommend it. It takes away from the purity of eating the homemade version of junk food. Just as with my pop tart post, there is a real appeal in eating something that resembles the stuff you ate as a kid, but isn't filling you with chemicals or enough salt to send your blood pressure into the stratosphere. This was fun. Fifteen minutes in the kitchen and I was transported back to my university days.
|1 tbsp||peanut oil|
|1/2||onion, chopped finely|
|4||mushrooms, sliced thinly|
|4 cups||chicken or vegetable stock|
|4 oz||Chinese noodles|
|1 tbsp||light soy sauce|
|1 tsp||sesame oil|
|1 tsp||chili sauce|
|1 tbsp||chopped cilantro for garnish|
- In a wok or skilled heat oil and sauté onions until translucent, about 5 minutes. Add mushrooms and cook until soft about 5 minutes.
- In a large pot heat the stock until just at the boiling point. Add noodles and cook for about 3 minutes. Add the soy sauce, sesame oil and chili sauce. Add the onion, mushroom mixture and stir in.
- Pour into soup bowls and serve immediately. If you are feeling worldly, add the cilantro for garnish.
Island cuisine is a mixture of recipes from all the major island regions, including Hawaii, Cuba, the Caribbean and Jamaica.
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.