3 Cups Flour
1 teaspoon garlic salt
1/2 teaspoon baking powder
1/3 Cup dried Chives
1/3 cup Sesame Seeds
4 Tablespoons butter, melted
1 Tablespoon Sesame Oil
Sift together flour, salt and baking powder. Mix in chives and sesame seeds, then cut in the butter and the sesame oil. Beat four eggs lightly, and add to flour mixture. Add cold water a tablespoon at a time, until the dough forms a ball and sticks together. Cover and refrigerate for a couple of hours.
Turn chilled dough out on a floured surface and cut into quarters. Knead each piece of dough into a ball, flatten and roll to about 1/16 inch thick. Dust rolled out dough with flour, and roll up.
Cut into 1/2 inch strips, toss with flour, and dry noodles on a wire rack for a couple of hours.
While the noodles dry, bring four quarts of beef broth or stock to a boil, and prep your veggies.
2 Cups celery, chopped
2 Cups carrots, chopped
2 Cups onion, coarsely chopped
1 pound of burger (I prefer to use venison).
(For a vegetarian version, you can use a pound of mushrooms -
Crimini or Portabella are best.)
Brown the burger (or mushrooms) with the onions and celery, and drain the fat away. Add the carrots and the browned burger, celery and onions to the pot of stock and return to a full boil. Add the noodles, a few at a time, stirring between additions. Reduce heat, cover loosely and boil gently for about 20 minutes.