Today I went Thai with it. What made it Thai you may ask? Fish Sauce and Thai Chili's. Finish with a squirt of lime. Its done as fast as that
The noodles are hard(ish) to find if you don't have an Asian market close to you. If you do have one such market close by I urge you to spend time there and get to know all the ingredients, fresh and otherwise. Who knew there were 20 kinds of Bok Choy...there are and each are a little different in size and texture, all taste similar. The funnest part is wandering over to the fresh noodle arena, my local market has literally over a 100 kinds of noodles, many gluten free as they are made from rice. The noodles I used here were pre-packaged soba noodles. A sorta reasonable substitute be cooked whole wheat spaghetti.
I usually have homemade chicken stock around, but today I didn't so I used my next best favorite, the trusty can of Swanson's low sodium chicken broth.
The big word of caution here is that a little fish sauce goes a long, long way. Too much and its just stank. Just a few drops here and it adds another level of flavor that doesn't overpower and adds just the right amount of salinity.
Stupid Easy Thai Style Cup-o-noodles
- 1 C fresh soba noodle
- 1 can Chicken broth (about 2 c)
- 1-2 thinly sliced Thai Chili
- 2 green onions, thinly sliced
- 1 T fresh cilantro
- 4 drops fish sauce
- 1/2 t low sodium soy sauce
In small sauce pan add chicken broth and heat to simmer. Add fish sauce and soy sauce. Add fresh soba noodles and cook 1-2 minutes until heated through. Take off heat, stir in onion, chili(s) and cilantro. Pour off into serving bowl and give it a squirt of fresh lime juice.