Homemade Ichiban

Who doesn't love ichiban? Not perhaps fervently, but in the middle of the night, when you have no energy to cook, and are out of left overs. Or when you just want something really salty and noodle-y. I certainly have moments when I just want some salty, indulgent, chow mein noodles. I have, in the past, been one to cook up some ichiban at those times of lazy craving. However, about a year ago, I found a far better substitute which is "homemade" but just as quick, and gives you the option of adjusting the taste to your liking (i.e. less msg & salt, IF you want). 

I originally used to make this "sauce" as a stir-fry sauce with liquid chicken broth, and with garlic & corn starch. However, there have been times in the more recent past wherein I just wanted plain ichiban-type noodles, no vegetables, no fiddling around with cornstarch-water mixtures, just plain homemade ramen noodles. And so, I substituted powdered chicken broth for the chicken stock, and used the sauce on plain noodles. And I love it. This is the perfect thing to make if you are watching a golden oldie TV show in which they eat an exorbitant of chinese take-out (i.e. Sex & the City). If you are doing this, you may find yourself craving something decidedly greasy, salty & somewhat Chinese  When this craving comes on, just make some of this. It only takes 5-10 minutes, and you can basically do it while watching your show. 

Anyway, for anyone who wants a quick, cheap supper or snack, this recipe is surprisingly delicious, and will hardly take any of your time. Enjoy!

Ingredients for 1 person (you):

• 2 portions instant ramen noodles 
• Look for the ramen or chow mein noodles that do not include flavouring. You should be able to find a large package with 6 or 8 portions of noodles in it.
• 2 tbsp coconut, peanut, sesame or canola oil
• 1 tsp honey
• 2 tsp dark soya sauce
• 2 tsp chicken boullion powder (or 1/2 - 1 cube)
• generous squirt sriracha sauce
• Steamed shrimp and broccoli, or whatever add-ins you feel like. Other add-ins include chopped peanuts, chopped chives, seared scallops, peppers, etc. 

Directions:

• In a large pot, cook the ramen noodles.
• In a smaller pot, steam the shrimp and broccoli (unless the shrimp are unpeeled, in which case use two pots, and peel the shrimp before mixing them with the broccoli).
• When the noodles are cooked, strain them, return them to the pot, and stir in the canola oil, honey, soya sauce, chicken boullion, and sriracha sauce. Stir the mixture around a bit, and adjust the seasoning to taste. (You may likely want to add more of the seasonings, I leaned towards the side of less, for people who don't like too much salt, so be sure to taste & adjust as you like).
• Serve hot in bowls topped with the shrimp and broccoli.