Chicken soup with hand-made noodles

Name: Chicken soup with hand-made noodles
Yield: Serves 2
Cuisine: Korean
Ingredients: ½ dried chilli, finely chopped; ½ whole chicken, about 500g/18oz; 2 garlic cloves, crushed; 10 ml/2 tsp Korean chilli powder; light soy sauce, to taste; salt and ground white pepper; 2 tsp sesame oil; 1 onion, finely chopped; 8 dried shiitake mushrooms, soaked in warm water for about 30 minutes until softened; 30 ml/2 tbsp vegetable oil; 1 courgette (zucchini); 30 ml/2 tbsp light soy sauce; 2 spring onions (scallions), finely chopped; 10 ml/2 tsp dark soy sauce; 2 leeks; 6 eggs, beaten; 30 ml/2 tbsp sesame oil; 40 g/1½ oz fresh root ginger, peeled; 10 ml/2 tsp sesame seeds; 4 garlic cloves, peeled; 15 ml/1 tbsp sesame oil; 30 ml/2 tbsp sesame seeds; 230 g/8 oz/2 cups plain (all-purpose) flour; 100 g/4 oz carrot

Preparation info

Serves
2

Difficulty
Medium

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

The hand-made wheat noodles are impressive in this dish, although they are remarkably easy to make. The noodles are bathed in a hot chicken broth and topped with julienne vegetables, seasoned chicken shreds and a dash of spicy sauce.

Ingredients

½ whole chicken, about 500g/18oz
2 leeks
4 garlic cloves, peeled

Asia
Korea
Street Food
Soup

Method

Roughly slice the chicken into large pieces and place in a large pan. Add the leeks, garlic and root ginger, and cover the ingredients with water. Bring to the boil over medium heat, and boil for 20 minutes, or until the chicken is tender. Remove the chicken and strain the cooking liquid into a jug (pitcher).
Skin and bone the chicken, and tear the meat into th

Ingredients

Method

Photos