It’s official—the sichuan noodle soup I posted about a few weeks ago is my Jerry Maguire. This week I modified the original recipe , adding several slices of fresh ginger to the broth, along with some frozen peas and fresh bay shrimps. I topped it all off with a hard boiled egg, cilantro and the life-saving wonder that is Siracha, and this was easily the most satisfaction I’ve gotten for less than twenty minutes of effort. In the kitchen, you perverts.
I will gladly drive over to your house and smack you in the forehead if you haven’t yet bothered to buy Chinese cooking wine yet. Ridiculously cheap (my giant bottle was $1.72 at Fairways), there is no good reason to leave it out. Even if you have to run to the store to pick it up at the last minute, your total time in the kitchen will still be less than a half hour
I don’t think I ever need to buy ramen again. I’m not sure I ever need pho again. Seriously, this completes me. And it had me at hello.
