Unbelievably good noodles dishes for less effort 8 ways.

TABLE OF CONTENTS

1. Buttered Noodles 4 servings, $0.58 each

2. Drunken Noodles 4 servings, $2.24 each

3. Pastina 4 servings, $1.55 each

4. Chow Mein 6 servings, $1.31 each

5. San Francisco Vietnamese Garlic Noodles 6 servings $1.12 each

6. Yaki Udon 4 servings, $2.36 each

7. Japchae 2 servings, $3.13 each

8. Budget Chile Garlic Noodles 2 servings $1.91 each

Buttered Noodles

4 servings

Prep Time: 5 minutes 

Cook Time: 20 minutes

Total cost: $4.48

Cost of Ingredients Used: $2.32

Cost Per Serving: $0.58 

Ingredients:

• ½ pound (225g) bucatini

• ½ cup (120g) cold cubed unsalted butter

• Salt to taste 

• Fresh cracked black pepper optional

• Flakey salt optional

METHODS

1. Place bucatini in a large pot of boiling water that has been seasoned generously with salt. Cook according to package instructions or until cooked al dente, about 7 minutes. Do not drain the pasta.

2. While noodles are boiling, to a large saucepan over medium-low heat add half your butter.  Once butter is slightly melted, cut off the heat and wait for your pasta to finish boiling.

3. Using tongs transfer your cooked pasta directly from the pot of water into your melted butter saucepan.  Don’t worry about pasta water getting into the pan as it helps to emulsify the sauce. Add your remaining butter and begin constantly tossing the pasta while adding a tablespoon of pasta water at a time until your sauce is fully emulsified and slightly thickened.  Ideally you want it clinging to the pasta nicely.

4. Season to taste with salt, toss again to coat evenly, and serve. Optionally, add flakey salt and freshly cracked pepper.  Be cautious when using flaky salt as it could over salt your dish if it’s already salty enough.

Drunken Noodles

4 servings

Prep Time: 15 minutes

Cook Time: 20 minutes 

Total cost: $23.85

Cost of Ingredients Used: $8.95

Cost Per Serving: $2.24

Sauce

• 1 tablespoon (15g) dark soy sauce

• 1 tablespoon (15g) fish sauce

• 1 tablespoon (15g) light soy sauce 

• 2 tablespoons (30g) hoisin sauce

Noodles

• 2 tablespoons (30g) vegetable oil

• 1/2 pound (225g) boneless skinless chicken thighs, cut into ½ inch cubes

• 1 shallot, thinly sliced

• 8 cloves of garlic, finely chopped

• 2 Thai chiles, thinly sliced

• 1 red Fresno chili or Jalapeno, finely chopped

• 8 ounces (225g) broad dried rice noodles, prepared according to packaging

• 1/2 ounce (14g) Holy basil, Thai basil leaves, or even regular basil leaves

METHODS

Sauce

1. Into a ramekin or small mixing bowl, add your sauce ingredients and whisk until combined. Optionally, if you don’t want to buy both dark and light soy sauce, you can save money by doubling up on either dark or light soy sauce.

Noodles

1. In a large wok over medium-high heat add vegetable oil and swirl to coat. Once the oil is beginning to smoke, add chicken gently into one layer to cook evenly, and season to taste with salt.  Sear for 1 to 2 minutes undisturbed, then stir fry for 2-4 minutes or until the chicken is just cooked through. Internal temperature should register 165°F or 73°C. 

2. To the wok, add shallot, garlic, Thai chili and fresno chili or jalapeno.  Season to taste with salt, and stir fry for another 30 seconds until fragrant and lightly softened. Add your rice noodles, toss to combine, and then add your sauce and toss to coat.

3. Turn off the heat and add fresh basil leaves, optionally whole, or torn, and toss once more to combine before plating and serving.

Pastina

4 servings

Prep Time: 10 minutes 

Cook Time: 20 minutes

Total cost: $16.26

Cost of Ingredients Used: $6.19

Cost Per Serving: $1.55

Ingredients:

• 1 quart (950ml) chicken stock

• 1 cup (120g) pastina

• ¼ cup (60g) unsalted butter

• 3/4 cup (60g) freshly grated Pecorino Romano or Parmigiano Reggiano

• Salt and pepper to taste 

METHODS

1. In a 2 quart sauce pan, add chicken stock and bring to a boil over medium high heat. Once boiling, add pastina and cook for 8 to 10 minutes or until al dente.  At this point the majority of the liquid should be evaporated or absorbed by the pasta.

2. Turn off the heat and add your butter, stirring constantly until it's completely melted and emulsified. Add your Pecorino Romano or Parmigiano Reggiano (or both), and mix until fully combined.  Taste and season to your taste with salt if needed.

3. Plate onto a shallow dish and optionally top with more freshly grated cheese of your choice and freshly cracked black pepper.

Chow Mein

6 servings

Prep Time: 20 minutes 

Cook Time: 20 minutes

Total cost: $30.17

Cost of Ingredients Used: $7.87

Cost Per Serving: $1.31

Sauce

• 2 teaspoons (8g) corn starch

• 1 teaspoon (4g) sesame oil

• 1.5 tablespoons (22g) rice wine vinegar

• 2.5 tablespoons (40g) light soy sauce

• 2 tablespoons (30g) oyster sauce

Noodles

• 2 tablespoons (30g) vegetable oil

• Salt to taste

• 1/2 pound (225g) boneless skinless chicken thighs, cut into ½ inch cubes

• 1/4 head Napa cabbage, thinly sliced

• 1 carrot, julienned 

• 2 ribs celery, small diced

• 2 stalks green onion, cut into 1 inch segments

• 12 ounces (340g) chow mein noodles

• 1 cup (85g) bean sprouts, optional

• 7 cloves garlic, finely chopped

• 2 stalks green onion greens, thinly sliced for garnish, optional

METHODS

Sauce

1. In a small mixing bowl, combine all ingredients and whisk until fully combined.

Noodle Assembly

1. In a large wok over medium-high heat add vegetable oil and swirl to coat. Once the oil is beginning to smoke, add chicken gently into one layer to cook evenly.  Season lightly with salt, searing 1 to 2 minutes, and then stir fry and add more salt to taste. Once your chicken is just cooked through, about 3-4 more minutes, add cabbage, carrot, celery, and green onion, season again lightly with salt to taste, and then stir fry for about 2 minutes, or just until the vegetables are softened.  Add chow mein noodles, according to package directions (some are parboiled, others will need to be boiled prior to this step), and toss to combine. Add your bean sprouts (optional) and the sauce, toss until sauce is completely incorporated and thickened.

1. Turn off heat, add garlic, and stir until completely combined and fragrant. Plate and optionally garnish with green onions.

San Francisco Vietnamese Garlic Noodles

Adapted from “The Wok: Recipes & Techniques” by J. Kenji Lopez-Alt

6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total cost: $25.71

Cost of Ingredients Used: $6.71

Cost Per Serving: $1.12

Ingredients:

• 2 quarts (1.8L) water

• ¼ cup (60g) unsalted butter

• 20-25 cloves garlic, thinly sliced

• 1 pound (450g) spaghetti

• 1 tablespoon (15g) fish sauce

• 1 tablespoon (15g) soy sauce

• 1 tablespoon (15g) oyster sauce

• 1 ounce (28g) Parmigiano Reggiano

• 2 stalks green onion, thinly sliced

• 2 stalks green onion greens, thinly sliced for garnish, optional

• Salt to taste optional

METHODS

1. In a 5 quart saute pan, bring 2 quarts of water to a boil. Add spaghetti and boil for 8 to 10 minutes, or until al dente, and most of the water is absorbed.  If the water evaporates earlier, just add water back about 1 cup at a time until the pasta is cooked through.The goal at the end of this cook is to have al dente pasta and a small amount of starch-rich water left behind in the pan to help create a nice sauce utilizing that highly starchy water. 

2. Meanwhile, in a 5 quart sauce pan placed over medium heat add butter, and once melted add garlic, gently stirring often, just until the garlic becomes fragrant and translucent. Remove from heat. Add fish sauce, soy sauce, and oyster sauce and mix until combined.

3. Add the butter sauce to your pasta and toss constantly until emulsified and slightly thickened. Add Parmigiano Reggiano and continue tossing until emulsified and fully incorporated. 

4. Add most of your green onion, reserving a handful for garnish, and toss to combine. Taste and add salt to taste only if needed.  Plate and optionally garnish with green onion.

Yaki Udon

4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total cost: $39.98

Cost of Ingredients Used: $9.43

Cost Per Serving: $2.36

Sauce

• 2 tablespoons (30g) dark soy sauce

• 1 tablespoon (15g) mirin

• 1 tablespoon (15g) rice wine vinegar

• 1 teaspoon (4g) granulated sugar

• 1 tablespoon (15g) light soy sauce

• 2 tablespoons (30g) oyster sauce

Assembly

• 3 tablespoons (45g) vegetable oil

• ½ sweet onion, julienned 

• 1/4 head of Napa cabbage, rough chopped

• 3 stalks green onion, cut into 1 inch segments

• 1/4 lb (112g) button mushrooms, sliced

• 2 eggs

• Salt to taste

• 1 pound (450g) udon noodles

• 1/2 teaspoon (2g) ground white pepper

• ½ teaspoon (2g) MSG

• 3 cloves garlic, finely chopped

• 1 tablespoon (15g) toasted sesame seeds 

• 1/2 cup (5g) bonito flakes optional

• 3 stalks green onion greens, thinly sliced for garnish, optional

METHODS

Sauce

1. In a small mixing bowl, combine all ingredients and whisk until fully combined.

Noodle Assembly

1. In a large wok over high heat add 2 tablespoons of vegetable oil and swirl to coat. Add onion, cabbage, green onion, mushrooms and season with salt to taste. Stir fry for 3 to 4 minutes or until soft and slightly browned. Remove from the wok and set aside.

2. To the wok, add 1 tablespoon of vegetable oil, and once almost smoking, crack eggs gently into oil and quickly season to taste with salt, scrambling them as they cook. 

3. Once scrambled, add your vegetables back to the wok along with udon noodles, (cooked according to package directions), white pepper, MSG, and your sauce. Toss to combine and once thoroughly coated, turn off the heat. Add garlic and toss thoroughly.

4. Plate and garnish with sesame seeds, and optionally, bonito flakes and thinly sliced green onion.

Japchae

2 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total cost: $26.79

Cost of Ingredients Used: $6.25

Cost Per Serving: $3.13

Jidan (Egg Garnish) Ingredients:

• 2 egg yolks

• 1 tablespoon (15g) vegetable oil, spray oil works well

Stir Fry Ingredients:

• 4 ounces (115g) baby spinach

• 1 tablespoon (15g) soy sauce

• 2 teaspoons (8g) sesame oil

• 4 tablespoons (60g) vegetable oil, divided

• 3 stalks green onion, cut into 2-inch segments

• 1/2 sweet onion, thinly sliced

• 5 button mushrooms, thinly sliced

• 1 carrot, julienned 

• ½ red bell pepper, julienned

Assembly:

• 6 ounces (170g) sweet potato noodles

• 1 clove garlic, finely chopped

• 1 tablespoon (15g) soy sauce

• 1 tablespoon (15g) sweet soy sauce

• 1 tablespoon (15g) sesame oil, optional

• 1 stalk green onion, cut into 2-inch segments

• 1 tablespoon (15g) toasted sesame seeds

• 1 stalk green onion greens, thinly sliced for garnish, optional

METHODS

Jidan (Egg Garnish)

1. Separate two egg yolks, discarding the whites. Season lightly with salt, and mix until combined.

2. Heat a small non-stick pan over medium heat, spray or coat with vegetable oil and add yolks and cook for about 45 seconds to 1 minute, or until 75% of the way cooked through. Flip the eggs, turn off the heat and let the cooked yolks sit for another 30 seconds. 

3. Remove cooked yolks from the pan onto a cutting board, and when cool enough to touch, roll the yolks up and cut into thinly sliced threads similar to a chiffonade, about ¼ inch thick.

Stir Fry

1. Bring a large pot filled with water to a boil and cook noodles according to package directions.

2. In a large seasoned wok over medium low heat add baby spinach, cooking down until fully wilted. Add soy sauce and sesame oil, toss to combine and remove from the wok and set aside.

3. Return wok to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add green onion and sweet onion, season with salt to taste, and stir fry 1-2 minutes until softened and beginning to develop some browning. Remove onions from heat and set aside.

4. Return wok to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add mushrooms and season to taste with salt, cook 2-3 minutes or until softened and starting to develop color. Remove mushrooms from heat and set aside.

5. Return wok to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add carrot, cook until softened and starting to develop color. Remove carrot from heat and set aside.

6. Return wok one final time to medium high heat, add 1 tablespoon (15g) vegetable oil and swirl to coat. Once nearly smoking, add red pepper, cook until softened and starting to develop color. Remove red pepper from heat and set aside.

Noodle Assembly

1. To a large mixing bowl add your cooked noodles and all your stir fry ingredients. Add garlic, soy sauce, and sweet soy sauce and toss by hand to combine. Optionally, add more soy sauce or sesame oil to taste.

2. To serve, plate and garnish with spinach, Jidan (egg garnish), toasted sesame seeds, and optionally, thinly sliced green onions. 

Budget Chile Garlic Noodles

2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total cost: $13.95

Cost of Ingredients Used: $3.83

Cost Per Serving: $1.91

Ingredients:

• 1/2 cup (120ml) vegetable oil

• 2 servings Samyang Buldak Spicy Ramen (or another ramen of your choice)

• 1.5 tablespoons (22g) gochugaru

• 1 stalk green onion, finely chopped

• 1 clove garlic, finely chopped

Noodle Assembly

1. In a small saucepan, heat vegetable oil to 350°F or 175°C. Separately, bring a large pot filled with water to a boil. 

2. While the oil is heating and the water is boiling, to a medium sized mixing bowl add all seasoning and sauce packets from your 2 ramen packages and mix to combine. Add gochugaru and mix to combine. Then carefully pour hot oil into the mixing bowl, stirring with a whisk until fully combined.  The mixture will aggressively bubble, so be careful not to burn yourself here. 

3. Add your 2 dry noodle squares to the boiling water and cook according to package directions. 

4. Using a spider, or tongs, transfer your noodles into your chile oil and mix until combined. Transfer to a plate and garnish with green onion and garlic.