When I heard that Jonathon Sawyer was releasing a cooking-with-kids cookbook I immediately went to Amazon to pre-order it. Last week Noodle Kids arrived and we were SO! EXCITED!
The timing was perfect with the long MLK Day weekend ahead. Matilda and I read through the book and she picked Roasted Chicken Ramen and Pho to make and made the shopping list. Of course with a list including things like bonito flakes and seaweed we headed to the always-fun Park to Shop in Asia Plaza. The kids love Park to Shop with all the amazing room of noodles, Hello Kitty items and, of course, Pocky (their favorite). We loaded up with all kinds of noodles, spices and sauces we headed home – dreaming of ramen that wasn’t instant.
On Saturday I made the broth – basically your standard chicken broth with the not standard (for me) additions of seaweed sheets and dried mushrooms. I always have a chicken carcass or two in the freezer since we roast a chicken almost weekly, so this want’s an issue for us. You may need to plan ahead of you’re not in the habit of having a bone collection in your deep freeze. The house smelled delicious.
Matilda had a friend over so I had the girls help me chop up the additions to the ramen – tofu, a couple of left over chicken breasts, and green onions. While I peeled the 6.5 minute eggs and added the last ingredients to the the broth, they assembled little bowls of sesame seeds and bonito flakes and made our kitchen island into a ramen station.
They each got to mix and match what the wanted (as long as they both picked something green to go in!) and made their very own custom ramen bowls. Her friend was a little hesitant, never having had ramen before, but she ended up having 2 bowls and even tried some tofu!
Matilda’s verdict: “I’m so in love with this dinner right now!”
My verdict: it was amazing. And I was pretty darn proud of how close my bowl was to the picture in the cookbook (minus the styling and professional photog, of course):
On Monday we made the pho – an all day process since the broth needs to simmer 8 hours and I forgot to do it the night before for overnight stock. Next to ramen, pho is Matilda’s favorite food so she was excited for this. Unfortunately this one didn’t knock it out of the park like the ramen. But I can hardly fault the recipe since I didn’t follow it exactly (i.e. I used 3 bones instead of 4 because that’s all the store had, I didn’t have a cinnamon stick so I added ground cinnamon later. I also added some very thinly sliced beef because that’s how we like our pho). So this is operator error more than anything. It was still VERY good but wasn’t on the level of our favorite pho place. Which, honestly, is a pretty high bar. I will likely try this again when I have all the proper ingredients on hand.
I can’t wait to make other recipes in this book over the coming weeks and months. The Grilled Ramen and Cheese and the Little Ears with Kale (a from-scratch version of a house favorite: orecchiette with sausage and kale) are the next two I plan to try.
In case you want to give Noodle Kids a try – the book is for sale in all Team Sawyer restaurants, on Amazon (non affiliate link above) and some local book stores.
*We are friends with the Sawyers however I pre-ordered and purchased the book through Amazon myself. I wrote this post because I am so thrilled for our friends and honestly, it’s a pretty kick-ass book. They have no idea that I’m writing this and I got nothing in return for doing so. What I’m trying to say is: yes, we know them; no this is not an ad. You should buy the book because it’s rad. (hey! I’m a poet!)