The broth is the ordinary chicken broth that I always make. I bet it’s pretty much like yours. The noodles are rice noodles, thin and long as my driveway and transparent when cooked. The sauce comes in a foil packet and was carried to me by a friend who lives in Hong Kong. The mushrooms create some real fusion confusion, because they come from a big jar of mixed mushrooms under oil that I bought in an Italian supermarket, and they are not Asian at all. I’m betting, however, that any one of the people who blog from Singapore, Malaysia, Indonesia and various neighboring countries would love them. The little green disks are thinnest slices of green pear tomatoes, of which we have a ton right now.

This afternoon I soaked in hot water as many rice noodles as I could get my hand around. These are very loosely looped and bent, so it isn’t as much noodle as it would be if they were those neatly cut and packed kind. A few minutes before supper, I heated three-fourths liter of chicken broth to a boil. I dropped the drained noodles into it. I then scooped a fat tablespoon of Szechwan black pepper sauce into the broth, then 125 ml or ½ cup of the mushrooms without their oil. When the noodles were cooked in about 3-5 minutes, I dropped the tomato slices on top.

I used a spaghetti fork to pull the noodles into the bowls, then added scooped up mushrooms and then some tomato slices. One added some more black pepper sauce to the bowl, the other just used some soy sauce. If my broth were saltier one wouldn’t need anything.

Was it good? Yessiree. Was it great? Uh, no. It was a nice change from prosciutto and tomatoes, although I am not yet tired of them. This is just the kind of dreamed up quick and easy food made from what’s around the house that almost everybody eats a lot. Including me. And maybe you, too?

So, off this goes to Ruth of Once Upon a Feast and originator of Presto Pasta Night.