Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Chicken Noodle Soup with Carrots & Peas

The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.

• 7 cups Golden Chicken Broth
• 2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
• 1-1/2 cups diced or julienned carrots
• 3 oz. (about 1-1/2 cups) dried egg noodles
• 1-1/2 cups frozen peas
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn’t critical—it’s just for looks).

Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they’re just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they’re al dente. Drain them and set aside.

When you’re ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like.

Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro

Fish sauce varies in its saltiness from brand to brand. So it’s a good idea to prepare the soup with the modest amount specified in this recipe, and then at serving time, pass around the fish sauce so people can season their portions with a touch more if they wish.

• 1 lemon
• 1/4 cup chopped fresh cilantro
• 1 tsp. finely grated fresh ginger
• 2 serrano chiles, stemmed, halved, and seeded
• 6 cups homemade or canned low-salt chicken broth
• 4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket)
• 2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
• 1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)

Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice.

Thinly slice two of the chile halves crosswise.

In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

Chicken Noodle Soup with Ginger, Shiitakes & Leeks

• 3/4 oz. dried shiitake mushrooms (about 12)    
• 5 bone-in chicken thighs (1-1/2 to 2 lb.), skinned, fat trimmed
• Kosher salt to taste
• 2 tsp. peanut or vegetable oil
• 1 large or 2 small leeks (white and light green parts only), sliced into thin half moons and washed
• 3 Tbs. minced fresh ginger
• 4 cups homemade or low-salt canned chicken broth
• 3 cups water
• 1/4 cup mirin or rice wine
• 2 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 1 tsp. Asian chile paste
• 9 oz. fresh Chinese egg noodles
• 1 tsp. toasted sesame oil
• Freshly ground black pepper to taste
• 2 scallions, thinly sliced on the bias (about 1/3-cup)

Put the shiitakes in a bowl and cover with about 1-1/2-cups boiling water. Set a small plate or pot lid over the mushrooms to ensure they’re submerged, and soak until softened, about 20 min. Discard the mushroom stems and thinly slice the caps. Set a sieve lined with cheesecloth or a damp paper towel over a measuring cup and strain the soaking liquid through it. Reserve the liquid and shiitakes separately.

Rinse the chicken thighs and pat dry with paper towels; season with salt. Heat the oil in a heavy soup pot or Dutch oven over medium-low heat. When the oil is hot, add the chicken, cover the pot, and cook for about 10 min, turning once or twice. The aim is to sweat (not brown) the chicken until it loses its raw pink color on the outside and begins to exude some of its juices. Stir in the leeks, ginger, and sliced shiitakes; cover and cook until the leeks begin to soften, about another 5 min.

Add the broth, water, reserved mushroom soaking liquid, mirin, soy sauce, vinegar, and chile paste, and bring to a vigorous simmer over high heat. Adjust the heat to maintain a gentle simmer and cook uncovered until the chicken is very tender and falling off the bone, about 45 min. Remove the chicken and set it aside.

Meanwhile, bring a large pot of well-salted water to a boil. Cook the noodles until just tender, about 3 min. Drain and rinse under cold water.

When the chicken is cool enough to handle, remove the meat from the bones and roughly chop or tear it into bite-size pieces. Return the meat to the soup. Add the sesame oil and season the soup to taste with salt and pepper.

Stir the noodles into the soup and let them heat through. Ladle the soup into bowls, top with the sliced scallions, and serve immediately.

Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

• 1/3 cup salted peanuts
• 1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
• 2 medium cloves garlic, coarsely chopped
• 1 2-inch piece ginger, coarsely chopped
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup canola or peanut oil
• 3/4 lb. ground pork
• 1/2 tsp. five-spice powder
• 3 scallions, trimmed and sliced (white and green parts kept separate)
• 2 Tbs. soy sauce
• 1 Tbs. Worcestershire sauce
• 1 Tbs. Asian sesame oil
• 2 tsp. white vinegar
• 1 tsp. granulated sugar
• 3/4 lb. fresh Chinese-style egg noodles

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.


Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.


Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

Classic Chicken Noodle Soup

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.

• 1-1/2 Tbs. olive oil or canola oil
• 2 cups finely chopped onion
• 1 cup chopped leek
• 1 cup diced (1/4 inch) carrot
• Kosher salt
• 2 tsp. chopped fresh thyme
• 3 quarts Homemade Chicken Broth or lower salt chicken broth
• 3-1/2 to 4 cups shredded, cooked chicken
• 5 cups cooked-until-barely-tender egg noodles, rinsed
• 1-1/2 cups fresh or thawed frozen peas
• 1/4 cup chopped fresh parsley
• 1 to 4 Tbs. fresh lemon juice
• Freshly ground black pepper

Tip:

If you made the chicken broth yourself, use the cooked meat from that
bird; otherwise you can use the meat from a store-bought rotisserie
chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.

Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.

Chinese Egg Noodles with Five-Spice Pork

If you've never gone looking for them, you might be surprised to learn that fresh Chinese egg noodles are available in the produce area of most supermarkets. Here, they're paired with ground pork, peanuts, and heady spices for a quick riff on Sichuan dan dan noodles.

• 1/3 cup salted peanuts
• 1/4 lb. bacon (3 to 4 thick slices), cut in thin strips
• 2 medium cloves garlic, coarsely chopped
• 1 2-inch piece ginger, coarsely chopped
• 1/2 tsp. crushed red pepper flakes
• 1/4 cup canola or peanut oil
• 3/4 lb. ground pork
• 1/2 tsp. five-spice powder
• 3 scallions, trimmed and sliced (white and green parts kept separate)
• 2 Tbs. soy sauce
• 1 Tbs. Worcestershire sauce
• 1 Tbs. Asian sesame oil
• 2 tsp. white vinegar
• 1 tsp. granulated sugar
• 3/4 lb. fresh Chinese-style egg noodles

Bring a medium pot of well-salted water to a boil. Meanwhile, coarsely chop the peanuts in a food processor. Transfer to a small bowl. Put the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.


Heat the oil in a heavy-duty 12-inch skillet over medium heat. Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes. Raise the heat to medium high and add the pork, five-spice powder, and 1/4 tsp. salt. Cook, breaking up the meat with a spoon, until it loses all of its raw color, about 3 minutes. Stir in the scallion whites, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar. Keep warm over low heat.


Cook the noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain and put in a large bowl; toss in the pork mixture. Portion among 4 bowls, sprinkle with the peanuts and scallion greens, and serve.

Lemony Chicken Noodle Soup with Ginger, Chile & Cilantro

Fish sauce varies in its saltiness from brand to brand. So it’s a good idea to prepare the soup with the modest amount specified in this recipe, and then at serving time, pass around the fish sauce so people can season their portions with a touch more if they wish.

• 1 lemon
• 1/4 cup chopped fresh cilantro
• 1 tsp. finely grated fresh ginger
• 2 serrano chiles, stemmed, halved, and seeded
• 6 cups homemade or canned low-salt chicken broth
• 4 oz. fresh Chinese egg noodles (look in the produce section of your supermarket)
• 2 Tbs. fish sauce (preferably Thai Kitchen brand); more to taste
• 1 boneless, skinless chicken breast half, cut into 1/4-inch-thick slices (this is easier if the chicken is partially frozen)

Finely grate 1 tsp. of zest from the lemon and put in a small dish. Add the cilantro and ginger, and mix together. Cut the zested lemon in half and squeeze it to obtain 3 Tbs. of juice.

Thinly slice two of the chile halves crosswise.

In a large saucepan, bring the broth to a boil over medium-high heat. Add the lemon juice, noodles, fish sauce, and the 2 remaining chile halves to the boiling stock. Reduce the heat, cover, and simmer the soup until the noodles are almost cooked, about 3 min.

Remove the chile halves. Stir in the chicken and chile slices and return to a boil. Remove the pan from the heat, making sure the chicken slices are just cooked through. Taste and add a touch more fish sauce, if you like. Divide the soup evenly among four serving bowls. Divide the cilantro mixture among the bowls, stir, and serve.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Classic Chicken Noodle Soup

When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody.

• 1-1/2 Tbs. olive oil or canola oil
• 2 cups finely chopped onion
• 1 cup chopped leek
• 1 cup diced (1/4 inch) carrot
• Kosher salt
• 2 tsp. chopped fresh thyme
• 3 quarts Homemade Chicken Broth or lower salt chicken broth
• 3-1/2 to 4 cups shredded, cooked chicken
• 5 cups cooked-until-barely-tender egg noodles, rinsed
• 1-1/2 cups fresh or thawed frozen peas
• 1/4 cup chopped fresh parsley
• 1 to 4 Tbs. fresh lemon juice
• Freshly ground black pepper

Tip:

If you made the chicken broth yourself, use the cooked meat from that
bird; otherwise you can use the meat from a store-bought rotisserie
chicken.

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, leek, carrot, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the thyme and cook, stirring, until fragrant, 30 seconds.

Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

Stir in the shredded chicken, egg noodles, and peas. Simmer, stirring occasionally, until all are tender and the flavors meld, about 10 minutes.

Stir in the parsley and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, a little at a time, if needed, up to 4 Tbs. Season to taste with salt and pepper.

Chicken Noodle Soup with Ginger, Shiitakes & Leeks

• 3/4 oz. dried shiitake mushrooms (about 12)    
• 5 bone-in chicken thighs (1-1/2 to 2 lb.), skinned, fat trimmed
• Kosher salt to taste
• 2 tsp. peanut or vegetable oil
• 1 large or 2 small leeks (white and light green parts only), sliced into thin half moons and washed
• 3 Tbs. minced fresh ginger
• 4 cups homemade or low-salt canned chicken broth
• 3 cups water
• 1/4 cup mirin or rice wine
• 2 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 1 tsp. Asian chile paste
• 9 oz. fresh Chinese egg noodles
• 1 tsp. toasted sesame oil
• Freshly ground black pepper to taste
• 2 scallions, thinly sliced on the bias (about 1/3-cup)

Put the shiitakes in a bowl and cover with about 1-1/2-cups boiling water. Set a small plate or pot lid over the mushrooms to ensure they’re submerged, and soak until softened, about 20 min. Discard the mushroom stems and thinly slice the caps. Set a sieve lined with cheesecloth or a damp paper towel over a measuring cup and strain the soaking liquid through it. Reserve the liquid and shiitakes separately.

Rinse the chicken thighs and pat dry with paper towels; season with salt. Heat the oil in a heavy soup pot or Dutch oven over medium-low heat. When the oil is hot, add the chicken, cover the pot, and cook for about 10 min, turning once or twice. The aim is to sweat (not brown) the chicken until it loses its raw pink color on the outside and begins to exude some of its juices. Stir in the leeks, ginger, and sliced shiitakes; cover and cook until the leeks begin to soften, about another 5 min.

Add the broth, water, reserved mushroom soaking liquid, mirin, soy sauce, vinegar, and chile paste, and bring to a vigorous simmer over high heat. Adjust the heat to maintain a gentle simmer and cook uncovered until the chicken is very tender and falling off the bone, about 45 min. Remove the chicken and set it aside.

Meanwhile, bring a large pot of well-salted water to a boil. Cook the noodles until just tender, about 3 min. Drain and rinse under cold water.

When the chicken is cool enough to handle, remove the meat from the bones and roughly chop or tear it into bite-size pieces. Return the meat to the soup. Add the sesame oil and season the soup to taste with salt and pepper.

Stir the noodles into the soup and let them heat through. Ladle the soup into bowls, top with the sliced scallions, and serve immediately.

Sesame Noodles with Chicken

This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.

• Kosher salt
• 1 lb. dried plain or whole-grain spaghetti
• 6 Tbs. Asian sesame oil
• 4 medium cloves garlic, peeled
• 2/3 cup creamy peanut butter
• 1/2 cup less-sodium ginger-flavored soy sauce
• 6 Tbs. rice vinegar
• 1/4 cup light or dark brown sugar
• 1-1/2 lb. chicken tenders
• 2 tsp. peanut oil
• Freshly ground black pepper
• 6 scallions, thinly sliced on the diagonal

Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 1/2 cup golden raisins
• 1/2 lb. broad egg noodles
• 4 Tbs. unsalted butter (1/2 stick), melted
• 16 oz. cottage cheese
• 2 cups crème fraîche
• 4 large eggs, beaten
• 1 tsp. pure vanilla extract
• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Chicken Noodle Soup with Carrots & Peas

The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.

• 7 cups Golden Chicken Broth
• 2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
• 1-1/2 cups diced or julienned carrots
• 3 oz. (about 1-1/2 cups) dried egg noodles
• 1-1/2 cups frozen peas
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn’t critical—it’s just for looks).

Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they’re just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they’re al dente. Drain them and set aside.

When you’re ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like.

Chicken Noodle Soup with Carrots & Peas

The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.

• 7 cups Golden Chicken Broth
• 2 boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
• 1-1/2 cups diced or julienned carrots
• 3 oz. (about 1-1/2 cups) dried egg noodles
• 1-1/2 cups frozen peas
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this step isn’t critical—it’s just for looks).

Bring the broth back to a simmer in the saucepan, and add the carrots, cooking until they’re just tender, about 7 minutes. Remove them with a slotted spoon and set aside with the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they’re al dente. Drain them and set aside.

When you’re ready to serve the soup, bring the broth to a boil. Reduce the heat to a simmer. Add the peas, the cooked carrots, and the chicken, and simmer until everything is heated through. Add the cooked noodles, the parsley, and the thyme. Season with salt and pepper. Serve with the Parmigiano, if you like.

Sesame Noodles with Chicken

This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.

• Kosher salt
• 1 lb. dried plain or whole-grain spaghetti
• 6 Tbs. Asian sesame oil
• 4 medium cloves garlic, peeled
• 2/3 cup creamy peanut butter
• 1/2 cup less-sodium ginger-flavored soy sauce
• 6 Tbs. rice vinegar
• 1/4 cup light or dark brown sugar
• 1-1/2 lb. chicken tenders
• 2 tsp. peanut oil
• Freshly ground black pepper
• 6 scallions, thinly sliced on the diagonal

Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.