Ingredients:
\nSpicy Chicken (or Turkey) Noodle Soup
\n 30 grams(2 tablespoons) extra virgin olive oil
\n 125 grams(5) shallots, minced
\n 225 grams(3 medium) carrots, peeled and minced
\n 300 grams(3 stalks) celery, minced
\n 20 grams(4 cloves) garlic, minced
\n A 1-inch\/2.5 cm piece peeled ginger, finely grated
\n 15 grams(1 tablespoon) sambal oelek, or more to taste
\n 15 grams(1 tablespoon) rice wine vinegar
\n 1380 grams(6 cups) chicken broth
\n 1 bay leaf
\n A few sprigs woody herbs (such as thyme, rosemary, and oregano)
\n 290 grams(2 cups) diced, cooked chicken
\n 10 grams(1\/4 cup) chopped fresh parsley
\n 1 recipe Thick, Chewy Noodles for Soup (below)
\n Thinly sliced scallions and\/or jalape\u00f1os for garnish
\nThick, Chewy Noodles for Soup
\n 270 grams(2 1\/4 cups) all-purpose flour
\n 4 grams(1 teaspoon) fine sea salt
\n 113 grams(2 large) eggs
\n 45 grams(3 tablespoons) water<\/p>\n
Directions: <\/p>\n
In a large pot, heat the olive oil over medium heat. Add the shallots, carrots, and celery and cook until nearly tender, 4 to 5 minutes. Add the garlic and ginger and cook 1 minute.
\nStir in the sambal oelek, vinegar, and broth, add the bay leaf and herbs, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. Remove the bay leaf and herb stems.
\nStir the chicken into the soup and heat for 5 minutes. Stir in the parsley. Boil the noodles as directed below. Stir the noodles into the soup. Serve garnished with scallions and\/or jalape\u00f1os.
\nIn the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, eggs, and water on low speed until a shaggy dough forms, about 2 minutes. Raise the speed to medium high and mix until the dough is smooth and elastic, 4 to 5 minutes (see Note below). If the dough seems dry, add more water 5 g \/ 1 teaspoon at a time until it comes together.<\/p>\n
Turn the dough out, form it into a 1-inch-\/2.5 cm thick disk, and let rest at room temperature for 30 minutes.
\nOn a lightly floured surface, roll out the dough 1\/4 inch\/6 mm thick (even a touch thicker is okay\u2014 you want thick and chewy), for a roughly rectangular shape as you work, but the final shape really doesn\u2019t matter.
\nUse a pastry wheel to cut the dough into 1\/2-inch- \/1 cm wide strips, then cut the strips into 2-inch- \/5 cm long pieces. The noodles can be cooked and served immediately. Or spread
\nthem on a lightly floured tray, toss with more flour to coat lightly, and let air- dry at room temperature for 15 minutes. Then transfer
\nto an airtight storage container and refrigerate or freeze (see Make Ahead and Storage below).
\nTo cook the noodles, bring a large pot of salted water to a boil. Add the noodles and cook until they are puffy on the exterior and cooked through, 5 to 6 minutes. Drain well before adding to soups.
\nNote: You can mix this dough by hand in a bowl. Bring it together into a shaggy dough using a silicone spatula, then turn out onto a floured surface and knead for 7 to 9 minutes,
\nuntil smooth and elastic.
\nMake Ahead and Storage: The noodles can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Add an additional minute or so to the cook time if cooking the noodles from frozen.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Spicy Chicken (or Turkey) Noodle Soup 30 grams(2 tablespoons) extra virgin olive oil 125 grams(5) shallots, minced 225 grams(3 medium) carrots, peeled and minced 300 grams(3 stalks) celery, minced 20 grams(4 cloves) garlic, minced A 1-inch\/2.5 cm piece peeled ginger, finely grated 15 grams(1 tablespoon) sambal oelek, or more to taste 15 grams(1 tablespoon)… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1795","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1795","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1795"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1795\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}