Welcome to the Melbourne Community Daily Discussion Thread.
I did cook the noodles in the stock - which had been made by simmering the sausages in water to parcook them before slicing. Salcissi sausages are strongly flavoured, so 1 or 2 is quite enough for one person per meal I find, but I had six of them. Which meant that I had enough nice stock available for noodle cooking and 4 cold sausages for lunch sangers this week. The rest of the ramen ingredients just went in so they’d all be cooked just at serving time. I like a generous amount of liquid in ramen, so that worked out fine too. I still have about a half cupful of stock left, and the cold bangers so might do a hash with them and some potat if I get ambitious tomorrow. Or maybe a stirfry …
! I would’ve thought Good Stock was too good for cooking noodles in. But then of course, noodle soup! This is all very delicious and economical. I learn so much from your comments. I should try this with Very Nice Vegetable and Mushroom Stock on the rare occasion I am hankering for soupy noods.
