- 6
Ingredients
- FOR THE DOUGH:
- 4 cups all-purpose flour, plus more for kneading and rolling
- 1/4 cup plus 2 tablespoons black sesame powder
- 1 teaspoon kosher salt
- 6 large eggs
- 1 tablespoon toasted sesame oil
- Rice flour, for dusting
- FOR THE SAUCE:
- 1 cup soy sauce
- 1/4 cup rice vinegar
- 1/2 cup tahini
- 10 large cloves confited garlic (simmer peeled garlic covered completely in oil until tanned over medium heat, adjusting as necessary, for 10-15 minutes)
- 2 tbs. roughly chopped peeled fresh ginger
- FOR SERVING:
- 4 tbs. canola oil, divided
- 1 bunch rapini (about 1 pound), leaves roughly chopped, stems trimmed and cut into 1" pieces (8 cups)
- Kosher salt and freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 cups shredded roast chicken meat
- Chili oil to taste
Preparation
Step 1
1. MAKE THE DOUGH. In a large bowl in a stand mixer with paddle attachment, blend together the flour, sesame powder, and salt. In a small bowl, whisk together the eggs and sesame oil until uniform in color. With the mixer on low speed, add liquid to the dry ingredients in a slow, steady stream. Keep mixing for :30, then switch to the dough hook, scraping all dough on the paddle back into the bowl. If necessary, push the dough into a ball with your hands, gathering up any little pieces on the bottom. Increase speed to medium and knead for 1 minute. The dough should be soft and tacky. If not smooth hand knead for 1-2 minutes. Wrap the dough well in plastic and set aside to rest at room temperature for about 30 minutes.
2. MAKE THE SAUCE. In a heavy-duty blender whirl together the soy sauce, vinegar, tahini, garlic, and ginger until smooth. (Because tahini has quite a bit of oil, it’s important to blend it very well in order to emulsify the sauce, which makes the flavor well rounded, rather than salty and harsh.) Set aside.
3. ROLL OUT THE DOUGH. Using a pasta-rolling machine, roll to level 5, dust with rice flour and dry for 15 minutes per side. Roll dough into log from short end then cut the dough by hand into 1-inch-thick noodles. Unroll, separate noodles and dust with rice flour as needed to prevent them from sticking together. Set aside until ready to cook.
4. COOK AND SERVE THE NOODLES. Put about half of the noodles in boiling pot of water for 2-3 minutes until they float to top. While the noodles cook, heat a large skillet or wok over high heat. Add 2 tablespoons of the oil, then half of the rapini, and season with salt and pepper. Cook, stirring often, for about 1 minute, then add half the butter. When it has mostly melted, add about ¾ cup of the sauce. (Give the sauce a quick stir before using it each time.) When the sauce is bubbling, stir in half the chicken, then scoop the noodles out of the cooking water and add them to the pan. Toss to blend, and serve piping hot in Asian-style noodle bowls, garnished with 1 to 2 teaspoons of the chili oil. Repeat with the remaining ingredients.