Handkerchief pasta in spicy broth with bell pepper and cilantro

Ingredients

• 120 g T55 wheat flour
• 700 ml chicken broth
• 2 tsp chili oil
• 1 small yellow onion
• 1 medium red bell pepper
• 0.5 bunches fresh cilantro
• 1 stalk fresh scallion
• 1 small fresh red chili
• 1/2 tsp fine salt
• 1 tsp rice vinegar or lime juice

Method

1. Mix the flour with 60 ml of warm water and a pinch of salt. Knead for 3 minutes until you have a smooth dough. Cover and let rest for 10 minutes.
2. Finely slice the onion, cut the bell pepper into thin strips, and slice the scallion and fresh chili. Roughly pick the cilantro leaves.
3. In a pot, heat 1 teaspoon of chili oil over medium heat. Add the onion, bell pepper, and a pinch of salt. Sauté for 6 to 7 minutes, until the vegetables are tender but still vibrant.
4. Pour in the chicken broth. Bring to a simmer, then cook for 5 minutes so the broth absorbs the bell pepper and onion flavors.
5. On a lightly floured surface, roll out the dough as thinly as possible. Cut or tear it into irregular 3 to 5 cm pieces, like handkerchiefs.
6. Slip the dough pieces into the simmering broth one by one to prevent them from sticking. Stir gently and cook for 4 to 5 minutes, until tender.
7. Turn off the heat. Add the rice vinegar or lime juice, then taste and adjust the salt.
8. Serve in two warm bowls. Finish with the cilantro, scallion, a few slices of fresh chili, and the last teaspoon of chili oil drizzled on top.

Nutrition

Per serving

Energy

289.4 kcal

Protein

8.36 g

Carbohydrate

48.11 g

Fat

6.69 g

Fibre

2.09 g

Calcium

15.59 mg

Iron

0.68 mg

Magnesium

17.86 mg