Recipe courtesy of Mark Bittman
Egg Noodle
- Level: Easy
- Yield: 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 449
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 82
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 95
- Sodium
- 1202
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Ingredients
Salt
1/3 cup soy sauce, plus more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, plus more to taste
A few drops dark sesame oil, optional
A squirt sriracha or other sauce, or a dried red chile, to taste, optional
1 pound egg noodles, preferably fresh
Directions
- 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, if using, and sriracha or chile, along with a pinch of salt. Stir and let simmer.
- Add egg noodles to large pot. Cook's Note: 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. Divide the noodles into bowls and pour hot broth over all.