Spicy Chicken (or Turkey) Noodle Soup From Erin Jeanne McDowell

Directions

1. Spicy Chicken (or Turkey) Noodle Soup
2. In a large pot, heat the olive oil over medium heat. Add the shallots, carrots, and celery and cook until nearly tender, 4 to 5 minutes. Add the garlic and ginger and cook 1 minute.
3. Stir in the sambal oelek, vinegar, and broth, add the bay leaf and herbs, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. Remove the bay leaf and herb stems.
4. Stir the chicken into the soup and heat for 5 minutes. Stir in the parsley. Boil the noodles as directed below. Stir the noodles into the soup. Serve garnished with scallions and/or jalapeños.

1. Thick, Chewy Noodles for Soup
2. In the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, eggs, and water on low speed until a shaggy dough forms, about 2 minutes. Raise the speed to medium high and mix until the dough is smooth and elastic, 4 to 5 minutes (see Note below). If the dough seems dry, add more water 5 g / 1 teaspoon at a time until it comes together.
3. Turn the dough out, form it into a 1-inch-/2.5 cm thick disk, and let rest at room temperature for 30 minutes.
4. On a lightly floured surface, roll out the dough 1/4 inch/6 mm thick (even a touch thicker is okay— you want thick and chewy), for a roughly rectangular shape as you work, but the final shape really doesn’t matter.
5. Use a pastry wheel to cut the dough into 1/2-inch- /1 cm wide strips, then cut the strips into 2-inch- /5 cm long pieces. The noodles can be cooked and served immediately. Or spread them on a lightly floured tray, toss with more flour to coat lightly, and let air- dry at room temperature for 15 minutes. Then transfer to an airtight storage container and refrigerate or freeze (see Make Ahead and Storage below).
6. To cook the noodles, bring a large pot of salted water to a boil. Add the noodles and cook until they are puffy on the exterior and cooked through, 5 to 6 minutes. Drain well before adding to soups.
7. Note: You can mix this dough by hand in a bowl. Bring it together into a shaggy dough using a silicone spatula, then turn out onto a floured surface and knead for 7 to 9 minutes, until smooth and elastic.
8. Make Ahead and Storage: The noodles can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Add an additional minute or so to the cook time if cooking the noodles from frozen.