Today is National Noodle Day. Perfect for early October, since this is National Pasta Month. And who here doesn’t want to set aside the diet plan and indulge in some hearty Italian Comfort Food? So why the Asian influence?
It’s just me – when I think Pasta, I think Italian. When I think Noodle, I think Asian. Have you ever heard of Chinese Pasta? Nope, but you have heard of Chinese Noodles. And with good reason. Wheat flour, believed to have originated in the Middle East, is the basis of the first “Noodles” made by the Chinese as early as 5,000 BC. By the third century, versions of pasta existed in many cultures. When the first Arab merchants arrived along the Silk Road, they established a steady commerce between China, India, Africa and Europe. So while we think of Spaghetti as Italian, the noodle is Chinese.
Since October is Pasta Month, we’ll have plenty of time to get our Italian Fix. Today is all about the noodle, so I’m heading to Asia. Are you coming?
Sesame Garlic Ramen Noodles
2 (3 oz) packages Ramen Noodles, any flavor
4 cups Chicken Stock
3 Garlic Cloves, minced
2 Green Onions, sliced
2 teaspoons Sesame Oil
1/4 cup Soy Sauce
1 teaspoon Brown Sugar
2 teaspoons Sriracha or to taste
Sesame Seeds as desired
Open noodle packages, discard seasoning pack or save for another purpose.
Bring Chicken Stock to a boil. Place noodles into stock. Add noodles, hold down to submerge using chopsticks or a wooden kitchen spoon. Boil for 2 minutes, until noodles begin to break apart. Pull from stock using chopsticks or tongs. Quickly rinse noodles under cold water to stop the cooking process.
Peel and finely mince garlic cloves, set aside. Rinse green onions, trim root ends. Slice onions, set aside.
Heat the sesame oil in a small skillet or saucepan over medium heat. Cook the garlic, stirring constantly for 2 minutes.
Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined. Return to low heat. Toss the noodles with the sauce, let warm through.
Transfer noodles to a serving bowl. Garnish with green onions and sesame seeds.