I know. Sounds gross, right?
It’s not. I promise.
Sometimes it’s been a long week when you’re only a day into it, and your kitchen looks like this:
And you get home and your version of Nick is all, “Let’s rent Jesus Christ Superstar and get into that wine,” because he likes the hot, scantily clad ’70s chicks doing high kicks and because he knows I can’t say no to sexy Judas, and because we have a lot of really awesome wine right now. So dinner has to happen quickly.
I happened to have purchased some udon noodles and pork chops, inspired in part by The Wednesday Chef’s (hereafter TWC) recent post on egg noodles in soy broth. So I whipped up a batch of the noodles, and we drank an astonishingly good pink wine, and we watched a rock opera and then Robot Chicken, and it was good.
This recipe isn’t authentically Asian. Any kind of Asian. It involves ketchup. It’s essentially white trash fat noodles, but don’t let that turn you off. It’s kind of awesome. I only made it because it sounded weird, and it involved ingredients I had on hand already. Except for the noodles. And because I wanted to make a full meal out of it, I added vegetables, and I grilled some pork and scallops. I had the scallops in the freezer – five of them – and this was a good way to use up such an awkward number.
Noodles in Soy Broth via The Wednesday Chef (via Mark Bittman) but With Other Stuff so It’s Not Exactly the Same.
The pork and the scallops aren’t in TWC’s original recipe.
- Two small pork chops marinated in 1/4 cup hoisin sauce
- Five large scallops (optional) marinated in:
Throw these all on the barbecue. Or put them in the oven. Or fry them in a pan. Cook them.
The broth (adapted from TWC):
- 1/3 cup ketchup
- 1/3 cup soy sauce
- 1 tbsp. rice vinegar, or to taste
- 1 tsp. sesame oil
- 1 tsp. sriracha
- 1 tsp. finely minced ginger
- 1 tsp. finely minced garlic
- 2 cups fresh udon noodles
- vegetables (use what you’ve got. I used a carrot, a cup of broccoli, two large bok choy stalks, and about a cup of mushrooms)
- 1 bunch of scallions and a handful of cilantro to garnish
Over medium heat, heat a large pot. Add the oil, carrot, and noodles. Then add the ketchup, soy sauce, rice vinegar, sriracha, ginger, and garlic. When the noodles are coated and saucy, add six cups of water.
Flip your meat and scallops. Four to five minutes will have passed.
Bring the water to a boil, and then reduce heat. Toss in the broccoli and the hard part of the bok choy. Take the meat and scallops off the barbecue.
Add the bok choy leaves, mushrooms, and half of the scallions and stir to soften the leaves. Slice the meat into strips – it’s easier to eat with chopsticks, especially if you have no clean forks. Serve the soup in bowls, with the scallops and meat on top, garnished with the cilantro, the rest of the scallions, and a slice of lime. Enjoy. Serve with pink wine, and if you manage to get a slice of sun at the end of the day, enjoy outdoors. If not, eat in front of the TV.
The next time I make this, I am going to use less ketchup and more soy sauce, because it was a little on the tangy side. Which might not be a bad thing. You decide.