Homemade Ramen Noodles
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.
INGREDIENTS
| 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 |
PREPARATION:
- 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.
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