Well I'm afraid it's a recipe that I make when I've got to the end of my "red cooking liquid". You make up a batch and then you can use and then freeze it over and over to poach a chicken or pork shoulder. Once the liquid has been used up to the point that you don't have enough to poach with anymore you can use it for these noodles. By this point it's packed with flavor. Here is the recipe for the Red Cooking liquid.

Red cooking liquid

• 2 (14-oz) cans low-sodium chicken broth (3 1/2 cups)
• 1 cup soy sauce
• 1 cup dark soy sauce* (see cooks' note, below)
• 1 cup Chinese rice wine* (preferably Shaoxing) or medium-dry Sherry
• 1/4 cup coarsely crushed yellow rock sugar* (2 oz) or 1/4 cup packed brown sugar
• 1 bunch scallions, cut into 3-inch pieces
• 6 (1/4-inch-thick) round slices fresh ginger
• 4 (3- by 1-inch) strips fresh orange zest
• 1 tablespoon fine sea salt
• 2 whole cloves
• 2 whole star anise (1 1/2 teaspoons)
• 1 (2 1/2-inch) dried red chile
• 1/2 teaspoon Sichuan or black peppercorns

Put everything in a pot together and simmer for 10 minutes to combine the flavors then add the raw pork or chicken and poach until done. Or you can put it in a crock pot and let it go all day.

Now that you have wittled away your poaching liquid here are the noodles.

1 Tbls of grapeseed oil or other neutral oil
1 onion
1 inch piece ginger-minced
1 garlic clove-minced
2-3 cups of red cooking liquid
1 cup of water
1-2 poached chicken breasts
serano chilie-chopped
1 carrot-shredded
8 oz of buckwheat noodles
1 package of bean sprouts
Cilantro
soy sauce to taste

heat the oil in a pan, add the onions, garlic and ginger. Saute until the onions are translucent. Then add the Red cooking liquid, Water, chicken chilie and carrots and noodles. Simmer until the noodles are cooked through. Then add the bean sprouts and cilantro. Taste to see if extra soy sauce is needed.

Enjoy!

Thank you, your recipe looks great ~ will make this ~ I love the ingredients.

The Emeril's Cocoa Tinged Beef Stew is delicious, I made it but I have to say ~ I altered it to this: I added only 1 TBSP of the tomato paste and only 1 TBSP of the cocoa and 4 cups of the beef broth ~ Tastes great and of course I eliminated the peas and the pearled onions and in its place I used chopped red and orange bell peppers and cut green beans ~ DH loves it ~ very much ~ the gravy is to die for so tasty and thick ~ I had made french bread on Sunday so I reheated it in the oven and served it with the stew and it's delicious, this recipe of Emerils gets 5 stars from us and it's a keeper

Tonight I splurged- had a friend over and broiled huge fat ribeyes and seved w/ baked sweet potatoes and a wedge salad with chunky blue cheese, crumbled bacon, split grape tomatoes, and smoked salmon. With last night's sloppy joes and tomorrow's tuna casserole, the pricey ribeyes won't screw too badly w/ my weekly budget! this new, lower-paying job, and the tough enonomy are definitely changed the way I shop and eat these days!

Last night I made roasted chicken, garlic and butter brussel sprouts, salad & bread pudding. I tried roasting my chicken wrapped in bacon like I saw Tyler Florence do on FN. I did not like it that way at all. My husband said he thought it was good but he liked it better the way I normally make it. I wont be doing to bacon roasting again.
I made a big pot of chicken soup which my brother in law came and got for my younger sis and her two little girls. They all have horrible colds. When the oldest one who is four gets sick she wants her Naney's soup lol. She is good for my ego. I also sent along some cornbread and greens I cooked for my sister.

Tonight is up for grabs, have Ethics class from 6:30 to 9:30 pm so... so what is ever simplistic in the fridge is what's for dinner