Now that students are allowed to use the microwaves at GDS again, it’s been easier for me to bring a hot lunch. One of my favorites is this recipe for ten-minute noodles. While I don’t normally add an egg when I bring this dish to school, it’s a great topping for when I eat it at home because it adds a creamy touch to such a deliciously savory dish. The noodles are one of my favorite one-pot meals because there’s no need to prepare a sauce in a separate pan. Boiling them in soy sauce and sesame oil helps the noodles directly absorb all of the flavor. These noodles are super easy to prepare in the morning and heat up later; no need to use a processed flavor packet!
- 1 cup water
- 1 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1/2 tbsp rice vinegar
- 1/2 tbsp sriracha
- 1 serving of ramen noodles; you can use the noodles that come in a ramen packet or just buy the noodles separately from a store.
- Egg (optional)
Instructions for the noodles:
- Combine the water, soy sauce, sesame oil, rice vinegar and sriracha in a pot.
- Put the pot on a stovetop and set it to boil on high heat.
- Once the mixture is boiling, add the noodles. Reduce to medium heat.
- As the noodles start to get soft, move them around. Stir frequently, making sure the noodles don’t stick to the bottom of the pot.
- Once most of the liquid is gone, serve the noodles with the egg.
Instructions for the egg:
- Boil water in a pot.
- Once the water is boiling, place the egg on a spoon and gently put it into the water. Turn the heat to medium and cook uncovered. Six minutes will cook the whites but still leave a runny yolk. Cook longer or shorter according to your taste.
- Once your time is up, immediately pour out the hot water and fill the pot up with cooler water to prevent the egg from continuing to cook.
- Peel once you’re ready to serve on top of the noodles.
Yields one serving.
Miriam Akhmetshin ’22