99 Noodles

 For the first post about this noodle, click  here . I adapted  this recipe . Let me just get this out of the way: this was bad. It was so bad that I rinsed off the noodles and ate them with soba broth instead. It was inedible. That being said, I would possibly try this again with alterations. I think the issue was the lime and cayenne did not work well with the other flavors. If I were to do this again, I would eliminate the cayenne altogether and add hot sauce after tasting. More likely I will go searching for another miso recipe. I made significant adaptations on the original recipe. I made these noodles after a very long day of meal prepping, so I did not measure carefully or use the exact ingredients asked. I used white miso because that is what they had at my grocery store and I usually prefer less salty flavors. Instead of fresh ginger, I used ginger powder. This is a common adaptation for me because I find fresh ginger very overpowering and not to my taste. Instead

Type: fresh Size: 14 oz. Price: $2.19 Price per oz.: $0.16 For this noodle, I adapted Joshua Weismann's The Cheapest Noodle Dish Ever (Chicken Chow Mein). Alterations: Instead of hoisin sauce or oyster sauce, I used mushroom based vegetarian oyster sauce. Instead of fresh garlic, I used jarred (the fresh garlic I bought had sprouted significantly in the few days since I bought it.) Instead of chicken, I used tofu. Instead of celery and bean sprouts, I doubled the carrots and green onions. This was just alright. I don't think it was enough sauce, and the noodles were very very dry. I would try this again with different brand noodles and I'd use 1.5x sauce (hopefully with fresh garlic!) I think the fault mostly lies with the noodles. Luckily, I made the full package of noodles (had leftovers for lunch for a week), and now I don't need to find a way to use them again.

  For the first post about this noodle, click here. For this recipe, I very generously adapted this recipe from Smitten Kitchen. I made these noodles after work, so I didn't bother taking the time to properly measure the sauce ingredients or create multiple sauces. The recipe makes a lot of sauce, so I cut it down by some. I ate it for dinner that night and had three meals worth of leftovers, which I ate cold. I don't think the sauce needed to do everything that it did, but I'm not sure exactly how I would adjust it. I would have liked to let fewer flavors stand out than have so much going on. It didn't feel cohesive in a way that made the different flavors all worth it. Overall, I enjoyed it and I might consider making it again for meal prep.

For the first post about this noodle, click here . To use up the remaining noodles from this package, I decided to make a japchae-inspired dish. Ingredients: 2 medium carrots, julienned 1/2 medium white onion, cut into strips 6 green onions, chopped into 2 inch strands 3 cloves garlic 1/2 pound chicken thighs cut thin Vermicelli noodles Sauce ingredients, to taste: Soy sauce Sesame oil Brown sugar The vegetable cutting took most of the preparation time. I bought the chicken pre-cut. Cook noodles in boiling water. When done, drain and rinse with cold water. Saute carrots and onions in frying pan with vegetable oil until soft. Add green onions, garlic and sauce to taste. Cook for a minute before removing from heat. In another frying pan, cook chicken. After pink is gone, add sauce to taste. Add noodles and vegetables to chicken and mix. Done! Very simple. I probably could have marinated the chicken, but it was very flavorful just cooking in the sauce. Chicken can be replaced with beef. L