Egg Noodles With Soy Broth

My son loves noodles so this recipe by Mark Bittman should be on our weekly menu soon.

Photo and recipe from New York Times.

Time: 20 minutes

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar

1 tablespoon rice wine vinegar, more to taste

A few drops dark sesame oil (optional)

A squirt of sriracha or other sauce, or a dried red chili to taste (optional)

1 pound egg noodles, preferably fresh.

1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.

2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.

3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.

Yield: 4 servings.