East Asian Noodles
Kids love noodles! In Asia, noodles are almost as popular as rice. These homemade noodles are surprisingly easy to make, though you could also make this dish with store-bought egg noodles. Feel free to make the broth your own by adding or substituting mushrooms, bell peppers, or whatever vegetables you may have on hand. Enjoy with coconut rice balls.
Serves 6 to 8
- 3 egg yolks
- ¾ cup water
- 1½ cups white whole wheat flour
- 1½ cups unbleached white flour
- 1 teaspoon salt
Vegetables, Broth, and Garnishes
- 4 cups broth, chicken or vegetable
- 4 cups water
- ⅓ cup soy sauce
- ½ teaspoon peeled and minced fresh ginger
- 2 carrots, peeled and thinly sliced
- 3 cups chopped baby bok choy or green cabbage
- 1 zucchini, thinly sliced
- 2 green onions, thinly sliced
- 3 tablespoons chopped fresh cilantro leaves
- 3 tablespoons toasted sesame seeds
Make the Noodles
- In a bowl, mix together the flours and salt. In another bowl, whisk together the egg yolks and water, then add to the dry mixture and stir until a dough forms. On a clean, lightly floured work surface, knead the dough for 3 minutes, until it is smooth. Cover the dough with a clean cloth and let it rest for 15 to 20 minutes. Cut the dough into 8 equal pieces.
- Use a rolling pin to roll each piece of dough into a rectangular shape about 3 inches wide and 12 inches long. Dust the strips of dough with flour to keep them from sticking. Cut the dough crosswise into strips about ½ inch wide and 3 inches long. Transfer the noodles to a cookie sheet, keeping the noodles separate from each other.
Make the Vegetables, Broth, and Garnishes
- Combine the broth, water, soy sauce, and ginger in a large pot and bring to a boil over high heat.
- Add the carrots, bok choy, and zucchini. Reduce the heat, and cook for 5 to 7 minutes.
- Remove from the heat, add the green onions, and cover.
- Toast the sesame seeds in a small skillet over medium-high heat, stirring constantly until lightly browned. Remove from the heat.
Cook the Noodles
- Bring a large pot of water to a boil over high heat. Add the egg noodles and cook until tender, about 4 minutes.
- Drain the noodles in a colander and rinse with cool water to stop them from cooking.
- To serve: Ladle hot broth over the noodles and garnish with sesame seeds and cilantro.