It was a little cold this weekend, so I got out one of the old reliables to warm me up. Everyone has their version of kicked-up Asian noodles, and this was my version on Saturday:
First, instead of water, I used chicken stock. If I don’t have that, I’ll throw a bullion cube in the water while it heats up. While the water is heating, I look for any leftovers in the fridge. Onions, tomatoes, whatever I’ve got. Once I got to the step where you boil the noodles, I added:
1 tablespoon butter
1 teaspoon salt
1 teaspoon cumin
1 teaspoon cayenne pepper
1 1/2 tablespoons red wine vinegar
If I’ve got that much in it, I don’t even need the little seasoning packet. So I threw it away. I didn’t have any onion, which would have been nice. But I did have some tomato, which I threw in once the noodles were finished. I topped it with some leftover broccoli slaw. And I had a little bit of Iberico cheese left (Iberico is made from a combination of cow, sheep, and goat’s milk), so I grated that on top. Certainly warmed me up on a cold afternoon.
Estimated carbohydrate count: 34g (if you eat half and share the other half with someone… or eat the other half later). Most of it is from the noodles, and a little from the tomato.
Disclosure: Carbohydrate counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.