i finished two books recently,
which isn’t very remarkable
when i think about the period of time
in high school when i was able to knock out
a book a day.
sure, school work likely suffered,
but damn if i couldn’t just open
up a book at 1:38pm after 7th period
and lose myself.
if i find myself in a particularly
i tell dw it’s his turn to make dinner
or i throw something very
quick and easy together
and call it dinner.
i’m able to put my nose back into the pages.
somen noodle bowl
makes enough for 2
*note: the way japanese noodles are packaged makes life easier. it’s usually already been divvied up into servings so i can tell dw how much to cook up. in this case: 2 servings. somen noodles also don’t clump, i’ve only ever used them cold and they are still really good the next day.
**note: this is ridiculous fast and easy, i may have been reading while i was making this.
2 bundles of somen noodles, cooked according to package instructions
2-3 TBL tamarin or soy sauce
2-3 TBL rice vinegar or mirin
2 TBL sesame oil
splash of maple syrup, optional (just for taste)
2 sheets of nori/seaweed, shredded by hand
2-3 TBL toasted sesame seeds, very important to toast!
1 tsp sugar
1/2 tsp sesame oil
pinch of salt
fried or boiled egg
kim chi or shredded cabbage
2-3 scallions, sliced thin
nuts, like crushed peanuts or cashews
WHATEVER YOUR HEART DESIRES
essentially, for every component of this recipe: the noodles, the sauce and the sesame dressing, make/mix ingredients accordingly.
divvy up the noodles into two bowls. you can either pour the sauce and mix throughout the noodles and then top with whatever.
or you can assemble your bowl with the noodles and topped with whatever and then pour in the sauce.
either way, it works and it’s easy.