1. Dieticians, nutritionists, doctors and know-it-alls will tell you that eating noodles is bad, that they’re pure carbohydrates and will make you fat. If this is so, then why aren’t all Chinese and Italians defined by the word “girth”? Eating too much of anything is bad, but people in countries that eat pasta (what I call noodles) on a daily basis definitely have lower incidences of heart disease and cancer, so they must be doing something right.

    Noodles make the perfect side dish, especially when they are very basic in nature; that way everyone can spice them up however they please. This is a very basic noodle recipe. When I serve noodles, I add soy sauce, lemon juice, ground pepper, my homemade chili oil and a touch of Chinese cooking wine for the flavor that suites me best, but the noodles are quite delicious without embellishment. Just ask my wife: she’s addicted to them.


    I used to make my noodles from Top Ramen, minus the spice packets, but lately I’ve become a fan of udon noodles, so now I use Neo Guri brand udon noodles, which I buy in LAX-C in LA’s Chinatown (about which I have written in the past; it’s like a Thai Costco without membership fees: everything is close to wholesale prices and they never charge sales tax on anything). I’m sure any brand of udon noodle will work as well, but that’s my own preference.

    Like most of my recipes, the key is simplicity—and making enough so that you’re assured leftovers. These noodles keep for up to 2 weeks in the fridge and reheat very nicely.


    For this you will need:

    • 4 packs of udon noodles, minus spice packets (preferably Neo Guri Noodles)
    • 1 stick butter
    • 2 Tbs. chicken bouillon
    • 2 cups Madwag chicken broth (may use any broth or bouillon for lesser results)
    • Ground pepper to taste (Do not add salt; the chicken bouillon is already loaded with it.)

    The procedure:

    1. Bring a large pot 2/3 filled with water to boil. Add all noodles and stir/aggitate them until they are all seperated. Once noodles are flexible (but far from cooked), remove them into a collander and spray thoroughly with cold water to stop the cooking process. Let sit to drain.
    2. Return the pot to the stove, add chicken broth, chicken bouillon, pepper and butter. Bring to rapid boil.
    3. Return noodles to pot; add enough water to assure the noodles are barely covered with fluid (no more than ½ a cup, probably less) and bring to boil. Reduce heat, cover pot and let noodles simmer for 5 minutes. Uncover the pot, stir the noodles, return to a gentle boil, then cover the pot and turn off the burner. Allow noodles to sit for at least 20 minutes to absorb all the fluid, then serve.

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