Cup Noodles

One of childhood’s trashiest pleasures, these Styrofoam packages of dehydrated non-nutrition tasted brilliant despite, even because of, their innovatively cost-efficient design: a self-contained bowl, light and aerodynamic ingredients with the simplicity of astronaut cuisine. Just add water. And never underestimate the importance of format when it comes to food.
Longing for the quirks of Cup o’ Noodles and Top Ramen — the cute, dried peas and cubed carrots, the unbelievably salty broth, the flakes of dried parsley and tiny nubbins of reconstituted chicken — we stumbled upon a phó-like version that packs a punch in a smaller does, a shot o’ noodles, if you will. We managed to substitute everything that could stunt your growth as a kid with healthy, real and totally vegan nutrition. And you still get the fun of watching your food grow!

Broth
2 cups vegetable broth
1 stalk lemongrass, sliced and crushed
1 jalapeño, sliced
1 bunch cilantro
1 green onion, chopped
1 bunch mint

“Dehydrated Veg”
1 cup frozen peas
1 lime, peeled
1 carrot, peeled
1 bulb young ginger, peeled
1 small block smoked tofu
1/4 cup bacon bits

Noodles
2 cups dry chow mein noodles
1 cup canola oil
1. Since you won’t be using MSG, the best way to concentrate your broth is to add it to all the other ingredients in a saucepan and slowly bring it up to simmer. Let it bubble for close to an hour while you prepare the veggies and noodles.
2. Defrost the peas by placing in a bowl of hot water or in the microwave for 1-2 minutes. Leave them slightly crunchy for extra sentimental effect. Slice your peeled lime into four long pieces, turn and cube. Cut your peeled carrot into similarly sized carrot cubes (pickled carrot strips work even better). Repeat with young ginger. Toss together in a bowl and set aside.
3. Rather than use raw chow mein, heat up a wok to fry the noodles quickly. Once hot, drop them in and stir thoroughly. After 2-3 minutes or until crunchy and slightly golden, remove and press with paper towels.
4. After close to an hour of simmering, strain the broth of any stray ingredients, and set aside.
5. Chop the smoked tofu into small cubes.
6. In small bowls, plate the dry ingredients, first the crunchy noodles, then top with the cubed veggies, followed by the smoked tofu cubes and bacon bits. Pour a small serving of broth into a tumbler or snifter. Serve separate so that diner may add broth to soup bowl.