Spicy Obuwowoolo Noodle Soup

I have a confession. There is this street food that women (because I haven’t seen a man selling them so far) sell that has stolen my heart. It’s similar to street muchomo and grilled sausages but this one’s flavor profile is so different and equally glorious! It’s the slow fried ( is that the right word?), almost confit, pieces of cow lungs in their own fat. Guys, cravings have made us walk near and far with a mission to experience the pure bliss that is eating these things.

I first came across them last year on one of my weekly Kalerwe Market trips. It was very early morning, before the sun came up, and I was in a hurry to shop so I can get back and prepare for a meeting. I passed by a girl frying something dark but smelling really delicious. Of course my adventurous self asked what it was in broken Luganda. I shamelessly bought some to try and ever since then, I have been hooked. One of my goal is to buy the actual lung and fry it myself.

If you want to have an epic experience, at twilight, grab a couple of friends, buy as much as your stomach can handle (the lady selling will be so elated, she might give you the whole saucepan! ) then buy roasted maize and fried cassava as accompaniments. Eat everything while still hot as you agree among yourselves that this is, truly, what really living is. REPEAT.

It was last week when I realized I have never done noodles on this blog even though instant noodles are a common food among bachelors and bachelorettes (hi!). So I decided to combine my love for spicy noodles and Obuwowoolo to create this beyond epic dish! To be honest with you, I was a bit skeptical how they would turn out at first try but the first slurp was so magical I knew I had to share this with you all.
This is basically a lazy way to have great noodle soup. Well, because of the instant noodles, street bought buwowoolo and pre-made chilli oil. If you have an egg lying around, you can boil it and add it to your soup. EPIC!

What you will need:
Two packs of instant noodles
1 C. ( or more! No shame) of fried cow lungs
Two cups water
1 Tbsp. Soy sauce
1 Tsp. Chili oil
1/2 C. Cabbage, thinly sliced

Salt
Simsim for garnish

Observations:

I didn’t use the flavor packs that come with the noodles. You can keep them for later use.

Method
On medium heat, refry the fried lung meats. Add salt and the chilli oil. Reduce heat and let them cook on low fire while you prepare the broth.
Boil the water. Add the noodles. Stir till they become loose (about 3 minutes). Remove the noodles from fire. Drain them of the water. Do not discard the water. Put it back on fire and add salt, and soy sauce. Let it come to a boil.
In a bowl, add your noodles. Next add the sizzling hot meat. Add the sliced cabbage. Pour the broth over the noodles. Sprinkle with simsim.
Eat while hot.