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Noodles with Chicken

Noodles made from eggs, flour, and salt, boiled in chicken broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Noodles with Chicken

Ingredients

Directions

Make the dough

  1. Beat the eggs and salt together.

  2. Gradually work in enough flour to form a dough.

  3. Knead the dough well and roll it out thin like a sheet of paper.

  4. Let the rolled dough dry for 20 minutes or longer until it can be rolled without sticking.

Cut the noodles

  1. Fold the sheet in half, roll it up like a jelly roll, and slice into thin shavings.

Cook the noodles

  1. In a separate pot, bring enough chicken broth to a boil to cover the noodles.

  2. Stir the broth while adding the noodles and boil for 10 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + chickentop 27% of all pairs
    Smell alikelow
    Cooked together10,559 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the flour into a dough and add richness and structure to the noodles.
Flour
Forms the gluten network that gives the dough its structure and chew.
Chicken broth
Cooks the noodles and flavours them as they simmer.

The step that matters

Let the rolled dough dry. Resting the dough lets its surface dry slightly so it can be rolled and sliced without sticking. Skipping the rest leaves the noodles gummy and likely to clump together in the pot.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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