Mike's Spicy House Noodles

Name: Mike's Spicy House Noodles
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 box 32 oz Beef Broth; 3 tbsp Sriracha Chili Sauce [you can add more or less]; 2 tbsp Dark Soy Sauce [you can add more or less]; 1 tbsp Thai Kitchen Premium Fish Sauce [you can add more or less]; 3 tbsp Minced Garlic; 1 tbsp Minced Ginger; 1 can 4 oz Water Chestnuts [drained & chopped]; 1 can 4 oz Bamboo [drained & chopped]; 1/4 tsp Chinese 5 Spice [you can add more or less but be careful, it's heavy on flavor]; 1/2 tsp Black Pepper; 1 tsp Red Pepper Flakes [you can add more or less]; 1 tbsp Shaoxing Wine Or Dry Sherry [optional]; 2 tbsp Granulated Or Yellow Sugar [you can add more or less]; 1 1/2 cup Fresh Bean Sprouts; 1 1/2 cup Fresh Cabbage [thin slice]; 1 cup Fresh Cilantro [loose pack-rough chop]; 2 tbsp Fresh Thai Basil [chopped]; 1/4 cup Diakon Radish [chopped]; 1/3 cup Jalapeños [de-seeded and round sliced]; 1/2 cup Fresh Carrots [peeled then rough chopped]; 1/4 cup Fresh Chives [sliced]; 3 packages Packaged Ramen Noodles [do not add flavor packets if using packaged]; 1 large Or: Package Sobe Or Udon Noodles Or Noodles Of Your Choosing; 2 large Boiled Eggs [halved]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Umami = A category of tastes in foods other than sweet, sour, salt & bitterness. It's considered by Asians to be the fifth flavor. In Japanese, "Umami," literally means deliciousness! Feel free to taylor this recipe to suit your pallet & find your own umami! [original recipe]

Mike's Spicy House Noodles

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MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

4 servings

Broth Base
2 box32 oz Beef Broth
3 tbspSriracha Chili Sauce [you can add more or less]
2 tbspDark Soy Sauce [you can add more or less]
1 tbspThai Kitchen Premium Fish Sauce [you can add more or less]
3 tbspMinced Garlic
1 tbspMinced Ginger
1 can4 oz Water Chestnuts [drained & chopped]
1 can4 oz Bamboo [drained & chopped]
1/4 tspChinese 5 Spice [you can add more or less but be careful, it's heavy on flavor]
1/2 tspBlack Pepper
1 tspRed Pepper Flakes [you can add more or less]
1 tbspShaoxing Wine Or Dry Sherry [optional]
2 tbspGranulated Or Yellow Sugar [you can add more or less]
Vegetable Base
1 1/2 cupFresh Bean Sprouts
1 1/2 cupFresh Cabbage [thin slice]
1 cupFresh Cilantro [loose pack-rough chop]
2 tbspFresh Thai Basil [chopped]
1/4 cupDiakon Radish [chopped]
1/3 cupJalapeños [de-seeded and round sliced]
1/2 cupFresh Carrots [peeled then rough chopped]
1/4 cupFresh Chives [sliced]
Noodles
3 packagesPackaged Ramen Noodles [do not add flavor packets if using packaged]
1 largeOr: Package Sobe Or Udon Noodles Or Noodles Of Your Choosing
Options
2 largeBoiled Eggs [halved]

Cooking Instructions

30 mins

1

Chop all ingredients.
2

Add all soup base ingredients, two boxes of beef broth and chopped vegetables [except for your cabbage and sprouts] in boiling pot.
3

Boil mixture for 15 minutes.
4

After 12 minutes, add your 3 packages of crispy noodles and boil for 3 minutes. If using soft noodles, those will only require 2 minutes boil time.
5

Add cabbage and sprouts and boil 1 minute longer. You'll want some vegetable crisp in your soup so don't over boil.
6

Serve immediately with Soy Sauce, Sriracha and Fish Sauce on the side.
7

Garnish soup with additional fresh Cilantro and fresh Thai Basil.
8

Authors Note: You can add thin sliced beef to this dish. If so, add it at the time you incorporate your vegetables. If using thicker slices of beef, boil on high with beef broth base ingredients only for 30 minutes. Then add vegetables and boil during the last 15 minutes. Add noodles in the last 5 minutes of that and cabbage and sprouts for 1 minute longer.
9

Any leftovers will require additional broth.

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MMOBRIEN @cook_2891564

on February 27, 2014 04:05

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Spicy House Noodles

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