Main Dishesbonappetit5.0
Miki Noodles With Smoked Ham, Chicken, and Shrimp
Enjoy the perfect combination of chewy handmade miki noodles, succulent ham hocks, tender chicken, and juicy shrimp in every bite.
👤 Sheldon Simeon📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●baking sheet
- ●knife
- ●pot
- ●dutch oven
- ●oven
- ●cutting board
📝 Preparation Steps
1
Noodles
2
Mix 3¾ cups plus 1 Tbsp. (477 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
3
Whisk 1 large egg, 1 large egg yolk, ¼ cup vegetable oil, ½ tsp. food-grade lye water, and ⅔ cup plus 3 Tbsp. water in a medium bowl to combine.
large egg1large egg yolk1
4
Make a well in the center of dry ingredients and pour in egg mixture. Using your hands or a wooden spoon, incorporate dry ingredients until a shaggy dough comes together; mix in up to 1 Tbsp. more water if any patches of dry flour remain. Transfer dough to a lightly floured surface and knead until smooth and cohesive, 8–⏱️ 10 minutes. Cover with plastic wrap and let rest at room temperature at least ⏱️ 10 minutes and up to ⏱️ 1 hour.
large egg1large egg yolk1
5
Divide dough in half. Working with 1 half and keeping remaining half covered, roll out dough on a lightly floured surface into a long, narrow ⅛"–¼"-thick rectangle. Dust lightly with flour. Starting at a short end, fold dough into thirds (do not to press too firmly; you want to keep dough from sticking to itself). Cut into ¼"-wide ribbons with a sharp knife. Gently unfurl ribbons and transfer to a lightly floured rimmed baking sheet. Repeat with remaining half of dough. Do ahead: Dough can be made 1 day ahead. Wrap in plastic and chill. Bring to room temperature before using.
6
Broth and Assembly
7
Combine 2 large smoked ham hocks, 1 medium onion, halved, 4 garlic cloves, crushed, 2 bay leaves, and 1 tsp. black peppercorns in a medium Dutch oven or other heavy pot. Pour in 2 quarts low-sodium chicken broth and bring to a boil. Reduce heat, cover, and simmer, adding more water if needed, until hocks are tender and meat is falling off the bone, 2–⏱️ 3 hours.
large smoked ham hocks2medium onion, halved1bay leaves2. black peppercorns1 tspquarts low-sodium chicken broth2
8
Meanwhile, place 4 dried shiitake mushrooms in a small heatproof bowl and pour 1 cup boiling water over. Let sit until mushrooms are softened, about ⏱️ 30 minutes. Squeeze out rehydrated mushrooms over bowl to release as much liquid as possible, then thinly slice. Reserve mushroom soaking liquid.
dried shiitake mushrooms4
9
Strain broth through a fine-mesh sieve into a large bowl; reserve ham hocks. Transfer ham hocks to a cutting board and let sit until cool enough to handle. Pick meat from hocks and tear into bite-size pieces; discard fat, skin, bones, and cartilage. Set meat aside.
10
Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook 8 oz. skin-on, boneless chicken thighs (about 2), cut into 1" pieces, until browned on 2 sides, about ⏱️ 4 minutes per side. Add 1 lb. large shrimp, peeled, deveined, coarsely chopped, 6 garlic cloves, thinly sliced, and rehydrated mushrooms and cook, stirring often, until garlic is fragrant and translucent, about ⏱️ 2 minutes. Stir in 2 Tbsp. fish sauce, 1 tsp. achiote (annatto) powder or ½ tsp. paprika plus ½ tsp. turmeric. Pour in ham hock broth and reserved mushroom soaking liquid and bring to a simmer, scraping up any browned bits. Add noodles and cook, stirring occasionally and adding up to ½ cup water if broth is getting too thick, until noodles are very tender, shrimp is opaque, and broth is slightly thickened, 10–⏱️ 12 minutes.
. vegetable oil2 Tbsp. skin-on, boneless chicken thighs (about 2), cut into 1" pieces8 oz. large shrimp, peeled, deveined, coarsely chopped1 lb. fish sauce2 Tbsp. achiote (annatto) powder or ½ tsp. paprika plus ½ tsp. turmeric1 tsp
11
Divide soup among bowls. Top with reserved ham hock meat, 1 bunch scallions, thinly sliced, store-bought fried garlic (if using), lemon-flavored olive oil (if using), and soft-boiled eggs, halved.
bunch scallions, thinly sliced1Store-bought fried garlic (optional), lemon-flavored olive oil (optional), and soft-boiled eggs, halved (for serving)large egg1
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