Mark Bittman's Egg Noodles in Soy Broth

Some nights, you walk home in the unseasonable sixty degree weather, completely in the dark at 6:15. After you get home and pet the cat, you hang up your (unneccessary) wool coat and stand in front of the refrigerator....until you realize you can't stand to make yourself dinner. This is a recipe for those nights. When you are home alone and not feeling particularly inspired, (despite the impending holiday and the two pies to be made,) simple fast meals that scratch a particular culinary itch call to you over the internet

Salty, with a kick of heat and just the right balance of toasty sesame oil and sweet ketchup (yeah, you read that right), this recipe was just what I yearned for. Is it authentic Asian? No. Truth be told, its not even that pretty...But if its good enough for Mark Bittman and one of my favorite food bloggers, I don't feel the least bit strange sharing it with you here. My variation calls for you to use rice noodles, because those are my favorite, then stir in mung bean sprouts, and sprinkle it liberally with the cilantro that will most assuredly wilt in the next few days if you don't use it up. I paired down the servings to serve 2 (because I never can seem to cook just for just one serving...) I suggest you give it a try, I think you'll be pleasantly surprised.

Rice Noodles with Soy Broth
Serves 2
2 tablespoons + 2 teaspoons soy sauce, more to taste
2 tablespoons + 2 teaspoon ketchup
1 1/2 teaspoon sherry vinegar
A drizzle of toasted sesame oil
1 teaspoon sriracha, more to taste
1/3 of a pack of Maifun Rice Noodles
1/2 cup mung bean sprouts
3 tablespoons of cilantro, chopped

boil approx 2 1/2 cups water in the kettle, when its boiled, cover the rice noodles in boiling water and cover for 30 minutes. In a small saucepan add the soy sauce, ketchup, vinegar, sesame oil, and sriracha, stir to combine and simmer until little bubbles form at the edges, but do not boil. Check your noodles after 15 minutes, if they feel firm, but not undercooked, add them to your broth and simmer for another 5-ish minutes (if not let them sit for up to another 15 minutes, then pour the broth over the noodles ) Quickly stir in the bean sprouts. Divide into two bowls (ahem, or leave the remaining noodles in the pan) and top with the cilantro. Eat them on the couch with a big book in front of you, because no one is home to miss your dinner conversation.