Egg Noodles With Broth

Egg Noodles With Broth
– Recipe By Chef Julz Henao

Egg noodles are a simple and inexpensive meal which can be made with staple ingredients found in any pantry. In this recipe I made a hearty chicken and vegetables broth to accompany the egg noodles. This is a healthier alternative to traditional pasta and has a lot more nutritional value due o the vegetables and chicken. To try out this easy and tasty dish, follow my recipe!

egg-noodle-brith
  • Ingredients
  • Preparation
  • 4 eggs
  • 200g plain flour
  • 5 chillies (green and red)
  • 1 White radish
  • 1 bunch of coriander
  • 12 Cherry tomatoes
  • 1 Onions
  • 2 sticks lemongrass
  • Bunch of spring onions
  • 2 carrots
  • Cabbage
  • 2 chicken breasts
  • ½ cup soy sauce
  • ½ a ginger
  • 3 cloves garlic
  • 2 tsp pepper
  • 2 tsp salt
  • One bunch kangkong
  • Sesame seeds (to garnish)
  • Start by cutting the bone away from the chicken breast, save the bone for broth.
  • Leave the chicken breast whole and marinate with soy sauce, pepper, coriander, and roughly chopped ginger and garlic.
  • Let cook in a well-oiled and heated pot. Allow the chicken to sear on both sides.
  • Once the chicken develops a good colour on both sides, place chicken in the oven at 120 degrees for 20 minutes.
  • In the same pot, add in the chicken bones and allow them to cook with roughly chopped ginger, garlic, onion and carrots.
  • Once the vegetables start to cook pour in 200ml water. Add in the lemon grass and allow to boil to form a stock.
  • In a bowl combine flour, eggs and salt and knead until it forms a dough. Wrap in cling film and allow to rest in the fridge for 30 minutes.
  • Finely chop the chilli (with seeds removed), cabbage and carrot. Quarter the cherry tomatoes, and thinly slice the spring onions. Peel the skin off the radish and slice them into thin strips.
  • Prepare your leafy vegetables; a handful of kangkong and a sprig of kai lang.
  • Strain the stock and place back onto the heat. Add in the juices from the chicken bake into the stock pot.
  • To make the noodles, cut the dough into small pieces and roll out into long, medium strips. Ensure that the surface and hands have flour on them. Continue rolling until all the dough is used. Allow the noodles to rest and dry out.
  • While waiting, shred the chicken into small pieces.
  • Once the broth is boiling well, add in the noodles, they should take around 3 minutes to cook.
  • Once cooked, begin to plate up. Add the noodles as a base and begin to layer with chicken, tomatoes, carrots, chillies, radish, spring onions, cabbage and kangkong. To finish off, add in the simmering broth over it all and garnish with sesame seeds.
  • Serve hot and enjoy!

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