Sunset Magazine Noodle Bowl Recipes

SUNSET MAGAZINE NOODLE BOWL

Steps:

• In a 4 to 5 quart pan bring 3 quarts water to boiling on high heat. Add vermicelli and cook, uncovered until tender to bite.
• Drain and cover pasta with cold water. When cool, drain pasta and divide into 4 to 6 serving portions.
• In the same pan combine broth, soy sauce, peanut butter, sugar, vinegar and chili oil, and stirring occasionally with a whisk, bring to a boil on high heat.
• Add sesame oil and pour broth into a soup bowls. While broth is very hot invite each person to add a portion of pasta and desired condiments to soup bowl.
• Condiments: hard cooked eggs, sliced; cooked ham cut into strips; tiny cooked shrimp; large carrot shredded, cucumber thin sliced, edible pea pods; green onions; water chestnuts; and BBQ pork (purchased from chinese food takeout store).

TOFU NOODLE BOWL

Steps:

• Cook noodles according to package directions. Drain and divide among 4 large bowls.
• Put broth, dashi powder, mirin, and ginger in an 8-qt. pot and bring to a boil over high heat. Reduce heat to a simmer; add carrots, 1/2 cup green onion, and the tofu. Cook until tofu is heated through, about 3 minutes. Add cabbage and bean sprouts and cook until just wilted, about 2 minutes. Divide among the bowls and garnish with green onion.
• *Find fresh udon in refrigerated section, and dashi (Japanese soup stock) powder and mirin in Asian-foods aisle of most grocery stores.

SUNNY'S SUNSET PARK NOODLE BOWL

Steps:

• For the beef: In a large pot on medium-high heat, add the oil. When it begins to glisten, add the beef, red chile flakes, salt and onions all at once. Cook, stirring constantly, until the beef is done, 5 to 8 minutes. Remove to a plate, leaving the bits and fat in the pot.
• For the soup: Add the stock, beer and gochujang to the pot and stir to combine. Heat until the mixture begins to simmer, then add the ramen noodles. Cook until the noodles are tender but not mushy, about 3 minutes.
• Pour the soup into 4 wide bowls. Mound on equal amounts of ramen noodles and beef. Top each with an egg and scallions. Serve with a lime wedge for spritzing.