Chinese Noodle Soup

• Meat

  • 2 cups Chicken or turkey
  • 10 cups Chicken or turkey stock

• Produce

  • 8 Bok choy, Leaves
  • 2 tbsp Ginger
  • 1 bunch Scallions

• Condiments

  • 2 tsp Chili garlic sauce
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 1 Handmade or storebought noodles

• Baking & Spices

  • 5 1/4 oz Bread flour

• Liquids

  • 2 1/2 oz Water

Found on vintagekitty.com

Description

Directions

• In the bowl of an electric mixer, combine flour, salt and water and knead for 7-8 minutes, or alternatively, mix by hand and knead for about 20 minutes. If dough is too dry, add a teaspoon of water at a time. If its too sticky, add flour a tablespoon at a time until the dough comes together.
• Cover dough and let rest at least 20 minutes.
• Return dough to mixer and knead another 10-15 minutes. When its ready, the gluten should make the dough stretchy.
• Divide dough into two pieces.
• Take one piece of the dough and feed it through flat roller of a pasta machine set to 1 and then repeat on 2 and then 3.
• Cut the long sheet into 2- 3 shorter lengths, dredge in flour and then run through the spaghetti cutter.
• Once all the dough has been rolled and cut, boil in water for 2-3 minutes until al dente.
• Combine stock, chili garlic sauce, soy sauce and ginger in a pan and simmer for 15 minutes
• Add in chicken, cooked noodles, bok choy and scallions and cook until chicken is hot.
• Serve with dried chili peppers or pepper flakes, if desired.

Nutrition