I’ve been craving noodles for the longest time. Specifically, I want steaming bowl of honest-to-goodness, hand-pulled ramen with miso soup (sans bonito flakes), mushrooms, and scallions. Because there’s a 7.10 exam on Thursday and a 7.23 exam on Monday, ramen at Porter Square seems a little out of reach. And since Bobby and I lacked the time and ingredients to make any kind of real broth, stir-fry noodles it was.
Stir-fry Noodles With Two (count ’em!) Kinds of Onions
Ingredients
- enough noodles to fill your stomach — we used flat buckwheat noodles that my parents sent from California, but honestly any kind of Asian noodles works
- 1 red onion, chopped
- 1 stalk green onion, chopped or a handful of frozen chopped scallions
- 1 clove garlic, diced
- 1 small potato, sliced
- any other kind of veggies, sliced
- olive oil
- vinegar
- soy sauce
- salt
- pepper
- Bring water in a large pot to a rolling boil. Cook the noodles on low heat for 2-3 minutes.
- While the noodles are cooking, heat about 2 tbsp oil in a wok. Add the garlic and scallions and stir-fry until you can smell the aroma. Be careful if you’re using frozen scallions because the water will cause the oil to splatter all over the place.
- Add another generous amount of oil and stir-fry the rest of the onions, the potatoes, and any other vegetables you may have in your refrigerator. Take a bite of the slowest-cooking vegetable–you’re done when it’s slightly crunchier than the ideal.
- Transfer the noodles from the pot to the wok along with about 1/4 cup of the water. Stir-fry until all the water has evaporated. Add a splash of vinegar and soy sauce, salt, and pepper to taste. Stir-fry for another 5 minutes.
Notes: Before cooking the noodles in water, I heated them with a bit of oil on low heat in a pan for about 5 minutes. The package of my noodles say that they can be completely cooked this way, but I was pretty skeptical so I cooked them in water, then finished stir-frying. If you’re looking for crunchy noodles, add a lot more oil during the second round of stir-frying.
The final result!
I love salt.
What happens when you do it correctly.
Length of procrastination: 15-20 minutes
Ways to prolong procrastination: Grab a bowl of green tea ice cream for dessert. Length of procrastination is directly proportional to the size of your ice cream tub. Gallon tubs work best.
Cooking to Procrastinate 