Ginger Noodles (Have No Soul!)
I was thinking I should prettify the page a little, give it a header, customize… then I thought, that can wait. If this surprises you, you have not yet read my About page, which I just wrote. Go ahead and do that. I’ll wait.
Instead of new-blog decorating, I thought I would dive in and give the least recipe-related cooking tip I am likely to ever write, based on tonight’s dinner.
Even though I don’t really like it much, I sometimes still eat Ramen. It’s ridiculously easy and, once the water’s boiling, inhumanly fast. Sometimes I doubt it’s made of real food. So, it has two qualities I appreciate in food. But, like I said, I don’t really like it…
I’m sure there are millions of people who add things to their Ramen noodles. If I had some green onions to throw in I would have done that, but they’re not something I usually keep in the house. (That’s another problem with recipes. They require you to either keep your kitchen stocked all the time or go out and buy stuff specifically for the recipe. No thanks…) What I do have, and happily takes only a few extra seconds to toss in, is ground ginger. It adds so much flavor, cuts the saltiness (for me, anyway), and requires no extra utensils.
The thing you have to watch out for is adding too much. Ginger is a pretty strong spice, especially if what you have is any good, and despite how high-sodium those little seasoning packets are, they don’t have that much flavor. Hence the additions… so, start with a very small amount. If you think it needs more, that’s easy enough, right?