My Lunch Can Beat Up Your Lunch!

Bento Recipe: Broth-cooked noodles


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Normally you cook dried noodles by boiling them in water. But that doesn't give them a lot of flavor, does it? Which is fine if they're going to be served with yakisoba sauce, dipping sauce, or as part of another dish from which they borrow flavor. But, eaten by themselves, they don't usually have a lot of character. So - if you have enough broth left over from a batch of oden, niku jyaga, or anything else similar, boil the noodles in that instead of water and they'll take on that flavor. Hey, it works for couscous!