Homemade noodles in broth
6 servings
40 minutes
Homemade noodles in broth is a traditional Chinese dish that conveys the comfort and warmth of home cooking. The preparation is based on the art of hand-pulling noodles, making each serving unique. The noodles are chewy and tender, while the meat broth fills them with a rich, deep flavor. The harmony of fresh green onions and garlic adds zest, and the boiled meat makes the dish hearty and nutritious. This meal is especially popular on cold days when you want to warm up and feel cared for in every spoonful. Historically, noodles were hand-pulled in Chinese families, turning their preparation into a special ritual. It’s not just food — it’s a connection between generations, craftsmanship, and heartfelt warmth passed down through the ages.
1
Mix water with egg and salt. Pile the flour, make a well in the center, and pour the mixture in. Knead the dough thoroughly, shape it into a loaf, and cover with a damp cloth. Let it rest for half an hour.
- Water: 1 glass
- Chicken egg: 6 pieces
- Salt: to taste
- Wheat flour: 1 kg
2
Divide the dough into 3-4 equal balls. Sprinkle the work surface with flour. Roll the ball into a stick shape, lightly coat the 'stick' in flour, hold it horizontally by the ends, and stretch it to one and a half meters while rotating your hands outward. Fold the two ends into one hand, grab the former middle with the other hand, and slap the center of the product onto the flour on the work surface a couple of times. Repeat the stretching and folding until the diameter of the noodles is about 2-4 mm.
- Wheat flour: 1 kg
3
Cut the ends and immediately send the noodles to four or more liters of boiling salted water. Cook for 1-2 minutes depending on the diameter.
- Salt: to taste
4
Serve in broth with sliced boiled meat (any), chopped green onions, and garlic. Additional ingredients can be added if desired.
- Meat broth: 1 l
- Meat: 200 g
- Green onions: 100 g
- Ground dried garlic: 1 teaspoon