Egg Noodles with Soy Broth

 

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup

1 T. rice wine vinegar, more to taste

A few drops dark sesame oil

A squirt of sriracha or other Asian chile-garlic sauce

1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta)

 

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. 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. 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