Homemade noodle over light beef broth. Using all the ingredients that probably have in your pantry. Such a light dish, but yet filling.
Ingredients
10 oz beef chuck
6 cups water
1 1 medium onion
1 red pepper
2 medium potatoes
1 medium carrot
3 garlic gloves
1/2 teaspoon ground coriander
1/2 teaspoon Cumin
1 bay leaf
2 tablespoon salt
1/4 cup olive oil
4 green onions
Ingredients for Noodles
2 Cups flour
1 egg
1 egg yolk
1/2 teaspoon salt
1/2 cup warm water
1 tablespoon olive oil
To Prepare;
To make noodles, mix flour, oil, egg, egg yolk, salt and water. Mix and then knead for 10 minutes until dough stop sticking to your hands, adding more flour if needed. Shape into a ball and let rest 45 to hour. Roll out into thin layer, flour well and fold over and over. Cut using a pizza cutter, unfold strips.
To Prepare Broth
Slice beef into small thin strips, Julianne carrots, half onion, peppers, and potato. Heat skillet to medium heat. Fry beef 5-6 minutes or until it has some browned pieces. Put into pan add water, garlic, bay leaf, coriander, cumin, salt and half onion. Simmer for one hour. Heat skillet add 1 tablespoon olive oil and saute potatoes for five minutes and transfer to the pot with stock, do same to carrots, peppers and onions
let Broth simmer for additional 20 minutes or until vegetables are done.
Bring a large pot of salted water to a boil adding 2-3 tablespoons oil, add noodles, when water starts to boil, let noodles boil for 45 seconds. Drain divide between plates, add broth and vegetables on top top with black pepper, and green onions
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