You may be worried about your neighborhood Publix running low on pasta, but rest assured: area Asian markets have noodles aplenty, and you don’t need anything special to make them taste delicious. According to editor Pam Brandon, who whipped up these easy Asian noodles using items she had on hand, IT’S ALL ABOUT THE SAUCE. Her sauce recipe is below, along with a tasty way to use it–and a clever way to get rid of some leftovers while you’re at it.
For a weekday shortcut, make a double batch of sauce in advance and toss the veggies in right in the boiling water for the last 30 seconds of cooking. Toss veggies and noodles back in the warm pan after draining and mix with sauce until hot.
¼ cup chicken broth
¼ cup soy sauce
2 cloves garlic, minced
1 tablespoon sugar
2 tablespoons rice vinegar
1 tablespoon fresh ginger
1 tablespoon hot Chinese chili oil (or Sriracha, or gochuchang–whatever you’ve got)
1 tablespoon cornstarch
Cook enough ramen (or any kind of noodle, Pam used spaghetti) for 2. Toss cooked noodles in a little oil so they don’t stick together; set aside. While noodles are cooking, stir the above ingredients in a small bowl and set aside.
Chop to bite-sized any veggies you have in the fridge – Pam had spinach, celery, sweet red pepper, carrots, sweet onion. Stir fry veggies in a little oil in a wok or skillet just til crisp tender. Add sauce and noodles and bring to a boil (sauce will thicken). Serve immediately.