99 Noodles

  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.

Type: dried Size: 14 oz. Price: $2.39 Price per oz.: $0.17 Broth: Kroger onion soup mix Laoganma spicy chili crisp Vegetables: Enoki mushrooms My boyfriend's favorite instant noodles are onion flavored rice noodles. I thought it would be fun to make a not-so-instant version of them. (Still much more instant than making onion soup from scratch.) This was pretty simple. I cooked the noodles according to the package instructions. Then I cooked the soup according to the package instructions. Then I put the noodles in the soup. I added enoki mushrooms about halfway through the soup process. As usual, this was improved by the addition of Laoganma spicy chili crisp. I would have added eggs or other vegetables, but I didn't have them in the house, and this is supposed to be an easy meal. I wouldn't say this was a huge improvement on the instant version. It is cheaper. I'm not sure that is worth the extra effort, though. Maybe I'll try a homemade onio...