10 February: Bacon and egg ramen

Dinner 10 February

Ever since we returned from Taiwan, I have been craving slurpy noodles. The ramen at Ito Chan was nice, but only temporarily scratched the itch. This here recipe, though, was just what I wanted: salty, slurpy, noodly. And I can make it in my own kitchen any time. Excellent.

(Notes to self: udon worked great, as did amsoi leaves sliced in half, but they do not need three minutes to cook. A boiled egg is fine as a susbstitute for the poached. Also, add less soy sauce and vinegar for whimpy taste buds.)


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