The Broth Lady version of Ding Tai Fung noodles

My frank has a thing for those big bowls of MSG laden noodle we get when we go out once in a blue moon to Ding Tai Fung. One blessing through this terrible crisis our world is in is there will be no going out for dinner to MSG Chinese restaurants and so we need to recreate it all at home minus the MSG…and boy does that make me happy.

So here goes her favourite noodles of all time…she could eat bowls full. Note we used mostly Japanese products here.

You’ll need:

the organic crap free version of instant noodles or we sometimes use udon if they are out of stock at our local store - we would use 2 blocks of them or 2 bunches of the udon.

a few splashes best soy sauce - we use an aged japanese one (don’t go overboard as you can’t remove salt but you can add more after if needed)

a small knob of ginger

a large clove of garlic

very important…the fat off a jar of Love & Bones Broth Chicken broth + 1/2 a cup or a bit more of the broth

a splash of japans vinegar

a teaspoon of maple syrup

spring onions or chives to garnish

Cook it:

Put a pot of water on to boil for your noodles

In a separate pan put the fat and half the broth, along with garlic, ginger, soy, vinegar, maple and bring to simmer and let it reduce by half

put your noodles in rapidly boiling salted water for 5 mins - I add broccoli to at this point

When the 5 mins is up remove the noodles and plonk them in with the brothy soy sauce and add the rest of the broth and let it continue to cook in that until the noodles are al dente

serve it up with broccoli and scatter spring onions on top and watch those kiddos demolish them.