Anti-Ramen Noodle Soup
Feb. 9th, 2011 07:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
silvercaladan in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomFor lunch today, my roommate ate one of those cardboard containers of instant beef ramen. Less than a dollar for the entire crate! I took one look at his meal and decided I didn't want to turn myself into dried meat from the ridiculous salt content.
So, I made this: http://www.acozykitchen.com/anti-ramen-noodle-soup/
Its got some ingredients I wouldn't have expected, and the version I made was a little bit different, but mmmmm so good.
Serves 2
2.5 tablespoons soy sauce
2.5 tablespoons ketchup
0.5 tablespoon rice vinegar
1/2 lb (8oz) egg noodles.... or noodles of any kind
Sliced green onions (optional)
Chili sauce (optional)
In a large pot of boiling water, cook the noodles. Drain in a colander, and while the noodles were still steaming, I stirred in some fresh spinach... just cuz I had it, really. Any veggies or no veggies would work here. I put it in while the noodles were still hot to cook the spinach mixed in. After about 30 seconds, I rinsed it off with cold water, to stop the cooking, and then dumped it back in the pot I'd cooked it in.
In a separate, tinier pot, bring 3 cups of water to a simmer. Pour in the soy sauce, vinegar, and ketchup, and stir. Simmer for like, 5 minutes, stirring somewhat vigorously. We want the ketchup to mostly break up and dissolve into the mixture. Then, I simply poured the mixture into the pot with the noodles and spinach, and got a ladle and doled it out.
I like spicy things, so I topped the bowl with a healthy amount of Sriracha, being careful to stir it into the mixture. That paste's hot, and I wanted to get it on all the noodles. I really enjoyed this lunch, MUCH better than the awful, salty packaged stuff!
So, I made this: http://www.acozykitchen.com/anti-ramen-noodle-soup/
Its got some ingredients I wouldn't have expected, and the version I made was a little bit different, but mmmmm so good.
Serves 2
2.5 tablespoons soy sauce
2.5 tablespoons ketchup
0.5 tablespoon rice vinegar
1/2 lb (8oz) egg noodles.... or noodles of any kind
Sliced green onions (optional)
Chili sauce (optional)
In a large pot of boiling water, cook the noodles. Drain in a colander, and while the noodles were still steaming, I stirred in some fresh spinach... just cuz I had it, really. Any veggies or no veggies would work here. I put it in while the noodles were still hot to cook the spinach mixed in. After about 30 seconds, I rinsed it off with cold water, to stop the cooking, and then dumped it back in the pot I'd cooked it in.
In a separate, tinier pot, bring 3 cups of water to a simmer. Pour in the soy sauce, vinegar, and ketchup, and stir. Simmer for like, 5 minutes, stirring somewhat vigorously. We want the ketchup to mostly break up and dissolve into the mixture. Then, I simply poured the mixture into the pot with the noodles and spinach, and got a ladle and doled it out.
I like spicy things, so I topped the bowl with a healthy amount of Sriracha, being careful to stir it into the mixture. That paste's hot, and I wanted to get it on all the noodles. I really enjoyed this lunch, MUCH better than the awful, salty packaged stuff!
