Asian noodle dishes often had complex tastes, and if you start with one or two dish, you would have most of the ingredients in your pantry ready for the next Asian dish. I often would find recipes to use the mirin, soy sauce, sesame oil, or hoisin sauce. This noodle recipe required some of those ingredients, and the broth was wonderful. The entire dish, however, didn’t come out as well as I hoped for. It didn’t give a wow factor, but the broth was great.
The recipe came from Cooking Light, August 2012. Serves 4.
Don’t omit the lime wedges at the end. It makes the dish. Also, I omitted the red bell peppers and serrano chiles, but I wished I didn’t skip the chiles. That would have elevated the dish.