Page 133 - YC Cooking School

8. When your egg noodles are ready, re-heat the broth slowly in a saucepan together

with the pork belly pieces.
9. Steam the pak choi or spinach for 1-2 minutes and then place it in a small bowl with
the noodles. Place the belly on top of the pak choi and noodles.
10. Pour the broth over the pork belly and garnish with fresh coriander, sliced spring
onions and chillies.

For the egg noodles

1. Combine the flour and eggs in a food processor until the dough just comes together. If

you’d rather make the dough by hand, put the flour into a bowl and make a well in the
center. Crack the eggs into the well and mix until well combined.
2. Wrap the ball of dough with plastic wrap and rest in the fridge for at least 10 minutes
to let it relax.
3. Break golf ball-sized pieces from the dough, lightly dust in flour and roll through the
pasta machine starting at setting 1 and finishing with setting 6 or 7 or until you have
nice, thin sheets of pasta.
4. Hang the sheets over a pasta drying rack for about 10 minutes, and then attach the
fine noodle cutter attachment to the pasta machine.
5. Feed the pasta sheets through the fine cutter and dust the noodles with flour.

6. Cook the noodles in a pot of boiling water for about 2 minutes, stirring as you go.

© Recipe copyright of Peter Goffe-Wood

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