With all the recipes I feature on The Piquey Eater, you might wonder what I eat on a normal non-recipe day.
Well voila! My brother whips up one of his ultimate noodle lunches for both of us.
This piece of art is actually quite simple to make and just requires an understanding of the different components needed to make an awesome tastes-better-than-instant-noodle noodle recipe at home. So here are the critical components needed to make the ultimate soup noodle lunch (or dinner).
1. Grab your noodles
We always have noodles on hand in the pantry, and my personal favourite to use is rice vermicelli. You can easily use the noodles from an instant noodle pack.
2. Choose your broth
We always have an abundance of chicken broth, so I usually use that. If you’re a vegetarian, just get some vegetable broth. To be clear, the chicken broth is pre-packaged either in cans or in boxed containers. Don’t need to be all fancy and make your own, but you are welcome to try it. Also, another important note is to use the ones without any added salt, that way you control the sodium content.
3. Choose Your Flavouring
Chicken broth alone isn’t enough to make the soup base tasty and sometimes I like to experiment with some of the things in my kitchen. A combination I found that works very well is adding about a tablespoon of hoisin sauce, sriracha, and a ½ a teaspoon of sesame oil. For the one pictured above, my brother added some powdered chicken stock to concentrate the flavour and some coriander.
4. Choose Your Protein and Vegetables
There are many different types of toppings that you can use for your noodles. I’ve compiled a list of my top 12 ideas to top off your noodles with
- Fried Egg
- Fish/Beef Balls
- Slices of chicken/beef/pork filet
- Fresh Coriander
- Sliced hot dog (childhood favourite)
- Left-overs from last night’s dinner
- Pan-fried slices of firm tofu
- Frozen peas and corn
- Shiitake mushrooms
- Slice of American Cheese (never tried it, but heard it was good)
The key to putting all of this together is following the instructions properly for cooking the noodles. The rest of the steps are all based on your preferences and desired flavour profiles. If you don’t have time to use your own mixture as your broth, then you can use the packets that come with instant noodles. I don’t like using them if I don’t have to, simply to reduce the sodium in my diet.
The picture above was made with chicken broth, coriander, pan fried jumbo shrimp, fish tofu and a fried egg. My brother topped off the noodles with an XO sauce, which is a spicy mixture of dried shrimp, dried scallops and chili oil. Most of the time, what goes on top of the noodles is directly related to what is left over in the fridge.
Hope you’re not salivating too much.
Until we dine again,
-The Piquey Eater
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