East Asian Noodles

Ingredients:

Egg Noodles

• 3 egg yolks

• 1/2 cup water

• 2 cups all-purpose flour

• 3/4 tsp salt

Broth

• 2 Tbsp sesame seed

• 2 cans (15 oz) chicken broth

• 2 Tbsp soy sauce

• 1/2 tsp fresh ginger root

• 2 carrots

• 2 green onions

• 2 Tbsp cilantro leaves

Tools Needed:

• 2 small bowls

• 1 medium bowl

• 1 whisk

• 1 set dry measuring cups

• 1 liquid measuring cup

• 1 set of measuring spoons

• 1 clean dry cloth

• 1 pizza cutter

• 1 rolling pin

• 1 cutting board

• 1 chef’s knife

• 1 skillet

• 1 small spoon

• 1 vegetable peeler

• 1 grater

• 1 medium saucepan with lid

• 1 large pot with lid

• 1 colander

• 1 ladle

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Steps:

Egg Noodles

1. In a small bowl, whisk together the egg yolks and water. In a medium bowl, mix together the flour and salt. Add the wet ingredients to the dry mixture.

2. Stir until the dough begins to come together. On a clean, lightly floured work surface, knead the dough for about 3 minutes, until it is smooth.

3. Let the dough rest, covered with a clean dry cloth, for 15 minutes. This lets the dough relax and makes it easier to roll.

4. Flatten the dough into a circle about 6 inches in diameter. Cut the dough into eight equal pieces. On a clean, lightly floured work surface, roll each piece of dough into a rectangular shape about three inches wide and 12 inches long.

5. Lightly dust the dough with flour. Use a sharp knife (or pizza cutter) to cut the dough crosswise (short side) into strips about 1/4-inch wide and 3 inches long. Transfer the noodles to the plates without letting them clump. Let the noodles sit uncovered while you make the rest of the recipe.

Broth and Garnish

1. Toast the sesame seeds in a small skillet over medium-high heat until lightly browned. Remove the skillet from the heat and pour the seeds into a small bowl.

2. Peel the skin of the ginger with the spoon and mince. Peel and grate the carrots. Thinly slice the green onion, and chop the cilantro. Set ingredients aside.

3. Pour the chicken broth into a medium saucepan. Add the soy sauce and ginger, then bring to a boil over high heat.

4. Reduce the heat to medium and add the carrots to the simmering broth, cooking for 2 to 3 minutes. Add the green onion, then cover and remove from the heat.

5. To cook the noodles, bring a large stockpot of water to a boil over high heat. Add the egg noodles and cook until tender, about five minutes. Drain the noodles in a colander.

6. Divide the noodles in the serving bowls. Ladle hot broth over the noodles. Garnish with sesame seeds and cilantro before serving.

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