Steamy Bowl Of Noodles With Poached Duck Egg Scallions And Mushrooms Food

NOODLE BOWLS

Steps:

• Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
• Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.

SOMEN NOODLES WITH POACHED EGG, BOK CHOY AND MUSHROOMS

Steps:

• Bring a large saucepan of water to a simmer.
• Heat vegetable oil in a pot over medium. Add scallion whites and sliced mushrooms, season with salt and cook until browned, stirring occasionally, 5 to 6 minutes.
• Add 3 cups water to the pot and bring to a simmer over medium-high. Add bok choy and cook until crisp-tender, about 1 minute. Stir in soy sauce and 2 teaspoons sesame oil and season to taste with salt. Turn off heat and cover to keep warm.
• Meanwhile, cook somen according to package instructions in the simmering water in the saucepan. Using a slotted spoon or spider, divide the noodles among bowls, leaving the simmering water in the saucepan. Crack each egg into its own small bowl, discarding the shells. Swirl the simmering water in the saucepan, creating a vortex by stirring with a wooden spoon. Add the eggs, one right after another, and cook over medium-low until the whites are set, about 3 minutes. Transfer eggs to noodle bowls using a slotted spoon.
• Ladle the reserved shiitake broth into the bowls. Top with sliced scallion greens, drizzle with sesame oil and serve.

SCALLION-OIL NOODLES

Steps:

• Cut scallions crosswise into thirds, separating dark green parts from white and pale green parts. Slice lengthwise into very thin strips, keeping dark green and white parts separate.
• Pour oil into a cold large wok or high-sided skillet. Add white parts of scallions to oil and set over medium-low. Cook until oil starts to bubble, about 5 minutes. Add dark green parts of scallions and stir to combine. Cook, stirring occasionally, until scallions are crisped and deep golden brown, 20-30 minutes. Do not rush this; slow, gradual browning as the liquid in the scallions evaporates will yield the best flavor.
• Using a spider or slotted spoon, transfer scallions to paper towels to drain. Let scallions and oil cool. Pour oil through a fine-mesh sieve into an airtight container; discard solids. Cover and chill scallion oil until ready to use.
• Cook noodles in a large pot of boiling water according to manufacturer's directions, adding 1 Tbsp. reserved scallion oil to the cooking water when you add the noodles. Drain noodles, reserving ½ cup cooking liquid, and return to pot. Add ½ cup scallion oil and toss to coat. Add soy paste and toss to combine. Add soy sauce and toss again, adding cooking liquid as needed to loosen sauce.
• Transfer noodles to a bowl or platter and top with three-fourths of crispy scallions. Serve with remaining scallions in a small bowl alongside.
• Do Ahead: Scallions can be fried 1 day ahead. Keep scallion oil chilled; store scallions between layers of paper towels in an airtight container at room temperature.

STEAMY BOWL OF NOODLES WITH POACHED DUCK EGG, SCALLIONS, AND MUSHROOMS

Steps:

• Make the stock: Preheat oven to 400 degrees. Season ducks with salt and pepper and place side by side in a roasting pan. Add carrots, celery, onions, and garlic to pan. Roast, turning ducks occasionally, until golden brown, about 1 1/4 hours.
• Remove meat from 1 duck, slice, and reserve. Transfer duck bones, remaining roasted duck, and vegetables to a stockpot. Place herbs, bay leaf, and peppercorns in cheesecloth, wrap, and tie with kitchen twine. Add to pot along with the sliced ginger and 1 tablespoon salt. Add enough cold water to cover. Bring to a boil, and cook for 10 minutes. Reduce heat to medium, and simmer, uncovered, occasionally skimming foam from the surface, for about 2 hours.
• Strain stock through a fine sieve into a large bowl. Discard solids. Season with salt to taste. Let cool completely. Cover, and refrigerate. When stock is cold, skim fat. (Stock can be refrigerated in an airtight container for up to 3 days.)
• Make the noodles: Whisk together flours and salt in a large bowl. Make a well in center, add eggs and water, and lightly beat together with a fork. Gradually draw dry ingredients into wet ingredients, mixing with the fork until just incorporated. Knead dough by hand on a floured work surface or with a mixer fitted with the dough hook until very smooth and supple, 10 to 15 minutes by hand, 8 to 10 minutes with a mixer. Wrap dough in plastic, and refrigerate for at least 1 hour (or overnight).
• Divide dough into 4 portions. Feed 1 piece of dough (keep remaining pieces covered with plastic) through a pasta machine's widest setting (#1) twice. Continue to feed dough through ever-finer settings, 2 passes on each setting, until sheet is 1/16 inch thick (#4). If dough is sticking, dust very lightly with flour. Cut sheet into 9-inch-long pieces. Pass each sheet through the fettuccine attachment. Transfer to a lightly oiled wooden drying rack. Repeat with remaining dough. Let noodles dry on rack for 45 to 60 minutes.
• Make the soup: Transfer stock to a large saucepan, and bring to a vigorous simmer over medium heat. Meanwhile, bring a large pot of water to a simmer. Add vinegar. Crack 1 egg into a ramekin or cup, then carefully slide egg into the water and cook for 2 minutes. Using a slotted spoon, transfer poached egg to a plate lined with paper towels. Repeat.
• Add peas to simmering stock. Cook until bright green and tender, 5 minutes for fresh peas and 2 minutes for frozen. Add noodles. Cook until tender, about 2 minutes. Add reserved duck meat, and heat until warm, about 1 minute. Ladle noodles, peas, and soup into bowls. Place a poached egg on top of each serving, and top with scallions and mushrooms. Season with pepper. Serve immediately.

THICK WHITE NOODLES IN SOUP, TOPPED WITH EGGS AND SCALLIONS

Steps:

• In a medium stockpot, combine the stock, soy sauce, and rice wine and heat to the point where small bubbles appear at the rim of the saucepan. Taste and adjust with a pinch of salt, if necessary.
• As you heat the soup, warm the bowls in which you will serve the noodles. Use a ladle to carefully scoop out boiling hot water from the pot in which the noodles were cooked and fill each serving bowl half way. Place a flat plate over the top of each bowl until ready to fill with noodles; this "lid" helps retain heat.
• Re-heat previously cooked, rinsed noodles: Place them in a deep, conical-shaped strainer (an Asian-style men koshi or a European-style chinois) and briefly dip them back in the boiling water two or three times. Jiggle and swish as you submerge them to separate any clusters. Lift the strainer out of the boiling water and shake and tap to remove excess water. (Or, place the noodles directly in the pot of boiling water, swish and stir, then strain them out into an ordinary colander.)
• Place the warmed noodles in the warmed bowls.
• Re-heat the seasoned soup stock until piping hot, then stir vigorously in a clockwise direction. Pour in the beaten eggs in a steady stream. Stir once in a counter-clockwise direction, then remove the pot from the stove.
• Top each portion of noodles with egg drop soup and some chopped scallions. Serve immediately with the grated ginger on the side.

SEARED SCALLIONS WITH POACHED EGGS

Steps:

• Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
• Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.