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Chinese Egg Noodles with Soy Broth

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Makes 4 servings 1x

Time about 30 minutes

Units Scale

Ingredients

  • Salt
  • 1/3 cup soy sauce, more to taste
  • 1/3 cup ketchup or 3 tablespoons tomato paste
  • Pinch of sugar
  • 1 tablespoon rice wine vinegar, more to taste
  • A few drops dark sesame oil (optional)
  • A squirt of Sriracha or other sauce, or a dried red chile to taste optional
  • 1 pound egg noodles, preferably fresh

Instructions

  1. 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.
  2. 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.
  3. Add egg noodles to large pot; 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 noodles into bowls and pour hot broth over all.

—Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition