Noodle bowls are the Chicken Soup of Asian cuisine. I find a spicy bowl of slippery noodles much more comforting than a bowl of the "Jewish penicillin" I grew up with.
My love affair with noodle bowls began on a trip to the grocery store in 1988. I was attempting to stock my first kitchen on a college student budget. I think I had $20 to spend on a weeks worth of groceries. I was in the soup aisle, thinking I would get some Cup 'O' Soup, when I spotted these odd blocks of noodles, on the very bottom shelf. If I remember correctly, the price was 10 boxes for $1.00!!!! The blocks were called Ramen Noodles, and the directions seemed simple and quick for a busy student.
I purchased fifty cents worth and immediately fell in love with the silky, salty and filling noodles. It became a staple dinner throughout my junior year at Emory.
At the time, I had no idea that Ramen noodles are fried in palm oil, and one serving contains and entire days worth of salt. I also didn't realize each little package had 380 calories and about 14 grams of fat!!!!!!
Lucky for us, it is really easy and quick to make noodle bowls at home. I promise it tastes better than the ten cent version from the grocery store (probably now up to twenty five cents), and are infinitely healthier (plus this one has fresh shrimp and vegetables added in!). I love this simple and straight forward recipe that has been adapted from Rachel Ray. In less than 30 minutes, I was in my PJ's, on my couch, slurping up a steaming, soothing noodle bowl. What could be better?
PS Look for me on WXIA this weekend. My cooking segment is scheduled to be on the morning edition this weekend (and another in March)!