chicken noodle soup

Asian style. Ordinarily, you'd take a whole chicken, throw it in a pot, boil it until it falls away from the bone easily. Before you reached that point, you'd add celery, onion, carrots, a mirepoix if you were to do things correctly, which my mother, bless her, did not.  And which would have come first. Actually, to be totally correct about it, the good chef realizes that whereas roasting a chicken concentrates flavor, boiling one dilutes flavor. And after the chicken is roasted, the bones are then roasted too, just to make sure that every molecule of flavor that bird has to offer is extracted, concentrated, and layered via the miracle of Maillard reaction. But I am not doing any of that. And I am not doing what I saw my mother do either. I'm striking out on my own here and following my own lights. I'm using a single chicken thigh, albeit a large one, and a carton and a half of prepared chicken broth along with aromatics as suits me, and a few Asian additions. I'll also make my own egg noodles because that's what I'm all about tonight. I got a wild hair to make noodles by hand, like a little old Italian lady, and without the aid of the Atlas because I do not feel like dragging it out and clamping it up. Down. On. Whatever. And Plus I get to hone my mad pasta-skillz. 

Whap  whap  whap  whap  whap  whap  whap  whap  whap  whap  whap whap whap  whap  whap  whap  whap  whap  whap  whap  whap  whap  whap  whap  whap  whap  whap whap  whap  whap  whap  whap  whap  whap  whap  whap.   Done.  A whole row of perfectly spaced pasta strands. And, Man, are they ever good. I totally forgot how supremely better my own egg noodles are compared to the best I can buy. This is child's play for me.  I'm awesome. 

Here's how I made this in the order it was done. The process is linear.  The pasta was made first and held in reserve then added last. I guess that's circular innit. It's linearly circular then. Not shown, one tablespoon sugar. No salt and no pepper.  The yellow powder is semolina flour next to all purpose flour. A green bell pepper is shown cut but not shown whole. The chicken thigh was cut up into pieces, and the skin and fat were rendered, all reserved in the pot to oil and flavor the remaining ingredients. The pot was deglazed with sake. That sake sure went fast, the whole bottle is almost all gone. Then the remaining ingredients added one at a time as a stir-fry with the noodles last. 

No more words, now, just pictures.