Egg Noodles with Soy Broth

For those who may not routinely whip up Asian style noodles at home, this recipe from The New York Times may seem sketchy, but we have faith in just about anything that Mark Bittman cooks, so we tried it. It is the ultimate comfort food and a quick easy crowd pleasing dish, even for the kids. Just note, that if you opt to use a squirt of Sriracha you’re playing with liquid fire, as this specialty hot sauce is made from ripened chiles and garlic.

When it comes to pairing this noodle dish with wine, it gets rather interesting because there is a lot going on with the different flavors -- from salty soy, to sweet ketchup, tangy wine vinegar, nutty sesame oil and if you so choose, spicy sriracha or red chile, which really does add kick. It’s a very easy dust catcher to recommend an off-dry Riesling from Germany or California, or Washington State because Riesling is so food friendly and plays nicely with Asian dishes – so that is definitely one good option. Something a little more off the beaten path that would complement and add a little spice of its own, however, would be a Torrontes from Argentina. Torrontes is best described as a cross between a Riesling and a Gewürztraminer, the later grape which literally adds the spice. To get cooking, please visit www.nytimes.com .

--Felicia M. Sherbert