Tomorrow I’m leaving for Philly to spend a long weekend with Zoe. We haven’t seen each other since Memorial Day and I am excited to see her and her new apartment. I am told it is a big girl apartment and I am sure it is, since I know it comes with a big girl price. She may be a big girl now, but she is still my little princess and always will be. Our weekend will be spent in the Brandywine Valley, so if anyone has any shout outs about where we should eat or what we should do, please let me know.
No sooner do I get back, than I leave less than 48 hours later to help my parents move. This is a big one and I am not sure how long I will be there. Honestly, I didn’t think it would happen this fast. Truly I thought it would take longer to sell their home, but the gods always seem to be on their side. I am happy for them, but it is bittersweet for me. After they are settled we will be moving some things here, so life is getting what I might describe as a bit hectic.
Which is where these noodles come in. Last month, Manservant was in Sweden almost three weeks, which left me to my own devices. My own devices often mean comfort food in my belly, alongside a good book and Freddie at my side. Oh, but I do miss George during these lonely moments. I love reading other blogs when I can take the time to drool over each post and unfortunately during this month, this hasn’t been the case. But last month, I found these.
I do have a weakness for noodles. AND I have a particular weakness for anything Asian, so Mandy’s recipe caught my eye. If you haven’t read Mandy’s blog, “Lady and Pups” you should. She writes with a keen eye towards her words and her photography is stellar. But it is her food that I totally adore. She has remarkable, well thought out recipes and they are extreme in detail! Plus I know she loves dogs and lives in Beijing and let’s just say I have a soft spot for people that love dogs and live in China. I wonder why!
In any case, Mandy posted this recipe saying that this is her comfort food. Now I love aglio olio and that is one of my favorite dishes when I am home alone. Not to mention potatoes, anything breakfast and bacon. Bacon is its own subject, did you notice? I could add grilled cheese, but I hate to give away all my secrets. Well to make a very long story short and I must get packing…I made Mandy’s noodles twice. And them Manservant came home and I made them for him, too. Comfort is a good thing in our house!
I tweaked Mandy’s recipe a bit to encompass some garlic. And I added a fried egg to appease Manservant. It worked famously in this dish! Some sriracha made it extra spicy. If you are in need of a great, quick and totally rad noodle bowl, this is it. With the seasonings of hot and sour soup-vinegar and white pepper, one can take a bite and wonder what is going on. But after about the third bite you give up wondering and just slurp away. Gulp away.Whatever you want.
And that angry egg? Well, I couldn’t think of a better way to describe it. But when that egg hits the hot bacon grease, well all that sputtering and splattering, just reminded me of Manservant when he is really angry. Best to put a splatter screen on this one to contain it! Just wish I could do that with Manservant.
One more exciting thing before you ponder this universe while eating these noodles. I entered the modern era and got a camera phone! I am so excited. Now I can send pictures to the kids! Here is one I took.
|Freddie got a new t shirt that says, “I love my mom!”|
Yes, now I have one more thing to master. If you want to follow me on Instagram you can at This Is How I Cook. I know I don’t have the button, but I will when life slows down a bit, though I may call my buddy at Fiverr.com for help.
Chinese Noodles with Blackened Green Onion, Bacon and and Angry Egg
Adapted from “Lady and Pups”
Yield: 1 serving
2 thick slices bacon
2 t chopped garlic
1/2 t white pepper
2 T soy sauce
2 T balsamic vinegar or Chinese black vinegar
1/2 T brown sugar
7 oz Chinese noodles – I used a rice noodle meant for pad thai, because that is what I had on hand. A better choice might be a Chinese noodle such as one might use for lo mein, at least in my humble opinion!
Prepare noodles according to package directions, but keep them al dente! We don’t want soggy noodles in this dish! Drain.
Mix soy sauce, vinegar, and sugar in a serving bowl. Set aside.
Fry bacon on medium heat in skillet until crisp and golden. Remove bacon and set aside. Leave the grease in the skillet and throw the green onions into an almost smoking pan. Use the splatter screen, I mean it! Really. Cook until the scallions look almost burnt and right before you think they are burnt, stir in the garlic. When that is ready, stir in the white pepper and push to one side of pan. Now it is time to see an angry egg. Plop that egg into the hot pan and watch it splutter. (I know that’s a word. Right?) Cook to your desired yolk setting! Manservant likes his runny.
Now mix the noodles with the sauce in the bowl. Stir in the green onions. Plop that egg on top and sprinkle with the bacon that needs to be crushed or broken up. I mentioned that right? Time to top this with sriracha if you’d like, mix this up, and relax.