Today is National Eat Your Noodles Day, which should not be mistaken with National Noodle Day as these are two completely different things. Yeah, confusing, I know. Apparently one day is to celebrate the noodle, the other is to eat the noodle.
Heck, as it turns out the entire month of March is National Noodle Month! Wow, that’s a lot of noodles. There is an Asian Street Fair celebrating Ramen Noodles in New York’s Midtown. Or at least there was, but with all the crazy cancellations of public gatherings, who knows.
Since I live way on the other side of the country, my Eat Your Noodles Day is coming straight from my kitchen. And as luck would have it, I just happen to have some Ramen Noodles in the pantry. How utterly convenient!
Spicy Asian Noodle Soup
Handful Oyster or Shitake Mushrooms
1 small Red Bell Pepper
1 small Orange Bell Pepper
1 large Jalapeno Pepper
3 cups Chicken Stock
1 cup Water
2 packages Chicken Flavored Ramen Noodles
Tabasco Sauce to taste
2 stalks Green Onions
Clean mushrooms, remove any woody ends and set aside. Stem the bell peppers, discard seeds and cut into thin strips, set aside. Stem the jalapeno, cut into thin strips. Keep or discard seeds, depending on desired heat.
In a sauce pan over medium-high heat, bring chicken stock and water to a full boil. Add noodles, let cook for 3 minutes, stirring occasionally.
Add bell pepper strips, jalapeno strips and mushrooms. Cook over medium heat until tender, about 5 minutes longer. Remove from heat, season with Tabasco sauce.
Taste, add seasoning package from Ramen Noodles if desired or season with a little salt.
Snip or slice green onions. Ladle soup into bowls, garnish with green onions and serve.