Main Ingredients
* 12 ounces elbow noodles, hard-dried

--
Fluid Ingredients
* 7 cups Water
* 3/4 cup nacho cheese (fluid) + 1 tablespoon garnish topping per serving
* 2 teaspoons Zhenjiang vinegar (can substitute Balsamic but will have a stronger vinegar taste; or find a mild black vinegar)
* [Optional, not shown: substitute 1/2 cup of Water with heavy cream or coconut milk]

--
Dried Spices and Dried Flavorings
* 1 teaspoon, each: mushroom powder (I used shiitake powder); yellow curry (sweet, mild to no heat, no salt)
* 1/2 teaspoon each: Asia/China Five Spice mix powder (red/brown, not green, no heat); shawarma spice mix (red, little or no heat); and Umami Mushroom garlic-onion spice mix powder
* 1/4 teaspoon Sea Salt
* 1/8 teaspoon 14 Spices mix
* One pinch ground pepper per serving, to taste, if preferred (preferably multicolor: black, green, pink and white)

----
DIRECTIONS

1. In a medium-large non-stick sauce pan or pot, or other favorite, add Water (or Water and cream or coconut milk, if preferred). As you bring the Water to a boil, add Dried Spices and Dried Flavorings. Stir. Add Zhenjiang vinegar. Stir gently.

2. When it reaches a boil, reduce temperature to medium-low (4). Stir. Allow to simmer uncovered for 5 minutes (set timer).

3. Add elbow noodles. Raise temperature to medium-high (6). Stir. Set timer to 5 minutes. Stir once or twice while the noodles are cooking.

4. After timer sounds, turn off heat and leave pan on cooling burner. Add Nacho cheese. Mix gently until dissolved and evenly distributed. Serve with a strainer spoon and a regular spoon to achieve the balance of noodles and sauce that you prefer. (There will be brothy sauce.) Garnish top of each serving with 1 tablespoon Nacho cheese, and, if preferred, ground pepper to taste. Serve warm/hot. Two stars for hot spice with healthy ground pepper garnish. Delicious. Enjoy!