Terra’s Kitchen’s new Spicy Szechuan Noodles recipes is far from those instant ramen packs you survived on in college.
The Chinese style noodle soup has come a long way since securing its place in Japanese culinary culture in the first decades of the 1900’s. Widely embraced as “emergency food” during the foot shortages that followed WWII and the Cold War (made from wheat provided by the U.S. government), ramen quickly became a street-food staple for working class Japanese and carried a heavy symbolism for Japanese colonialism in China. Learn more about ramen’s untold story here.
Nissin Foods Corporation sold the very first packaged instant ramen in 1958, and the first Cup O’ Noodles came to the rescue of penniless American college students in 1973. Today you’ll find ramen being slurped in some of New York and San Francisco’s trendiest restaurants.
So ditch the styrofoam cup and throw out that nasty little flavor packet. Flavor your water with garlic, red chili flakes, bone or vegetable broth and toss in as many vegetables as you can handle. Don’t overcook noodles and serve immediately!
Here are just a few of our favorite ways to slurp noodles. *Note that slurping is the proper (and only) way to eat ramen.
- Throw in a handful of frozen veggies (link to freezing veg post*) and top with a perfectly poached egg…(new post opportunity: How to video)
- Red miso broth, spicy ground pork with red chili flakes, garlic and sesame oil drizzle.
- Load it up with sauteed onion, ginger, leeks kale and bok choy, garnish with thinly sliced raw carrots and a boiled egg.
- Roasted sweet potatoes, mushrooms and red peppers, sprinkled with peanuts,scallions, sliced jalapeños and topped with grilled chicken.
- Go Mexican with chickpeas cooked in a season broth of garlic, cumin and chili powder. Garnish with oregano, cilantro, green chilies, lime, and avocado.