|
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!
|
