Episode 12 : Noodle Making
This week, Bob faces his toughest challenge yet: mastering the lost art of making hand-pulled noodles. This labour intensive technique involves folding, twisting and stretching dough until it separates, as if by magic, into perfectly equal noodle strands. It's so difficult that only a handful of chefs still do it. Bob will have just one week to learn this complex technique, which most chefs take years to master. At the end of the week, Bob will fly to Hong Kong where he will step into the shoes of the noodle chef at the Lanzhou hand-pulled Noodle King restaurant.
Recipe:
Brock's Soup
- Ingredients
- 1 (2 to 3 pound) stewing chicken
- 2 ½ quarts water
- 3 teaspoons salt
- 2 teaspoons chicken bouillon granules
- ½ medium carrot, chopped
- 1/8 teaspoon Sichuan pepper, star anise, cinnamon
- (of course, some hand made noodles - like the show, you have to find your own recipe! )
- Directions:
- 1. In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Debone chicken and cut into chunks, and make meat ready for soup top;
- 2. Cook noodles in a separate kettle in boiling water till well done, and finally, mix chicken, meat, soup and noodles - now we are all starving!
