Delicious, and goes on just about anything.
I love instant noodles, but prefer making mine with a few of my own touches. I usually buy duck flavour ramen, but I don’t just add the noodles to hot water and mix in the sachet contents. Instead, I cook the noodles separately in hot water and make a dressing with a teaspoon of Worcestershire sauce, a dash of sriracha sauce, two teaspoons of sweet soy sauce, a teaspoon of mirin and the ready-made seasoning. Some people might not like having no broth, but I’d recommend giving this a try. It’s absolutely delicious; hot and spicy but not overly so.
Really simple to make, and they taste delicious. Be prepared for sticky fingers, though.
I made this today; highly recommended.
While the chance of us actually being in a movie is diminishing by the day, it’s not going to stop us from trying to blur the line between us and them as much as Hollywood possible.
Which is why we’re starting a new feature whereby we get an expert chef to recreate iconic movie meals and then tell you exactly how to do them at home.
This particular recipe takes three to four hours to prepare and cook, but as noted, “you have time and it’s worth it.”
Punchfork makes it easier to find the best new recipes from popular sites like 101 Cookbooks, The Pioneer Woman, Epicurious, Serious Eats, Food Network and The Kitchn. We use conversations on social networks to bring you high quality recipes that passionate cooks are talking about right now.
Easy to navigate, and all recipes have images of the final result. (via kottke.org)