BRAISED NOODLES RECIPES

Steps:

• Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.
• Combine broth and next 4 ingredients (through pepper), stirring with a whisk; set aside.
• Bring 2 quarts water to a boil in a large saucepan. Add bok choy; cook 3 minutes or until crisp-tender. Remove bok choy from water with a slotted spoon; keep warm. Add noodles to boiling water; cook according to package directions, omitting salt and fat. Drain the noodles. Arrange noodles and bok choy on a serving platter; cover and keep warm.
• Heat oil in a wok or large nonstick skillet over medium-high heat. Add fish mixture, carrot, and onions; stir-fry 3 minutes or until shrimp are done and fish flakes easily when tested with a fork. Add broth mixture, mushrooms, snow peas, and corn; bring to a boil, stirring constantly. Cook 2 minutes or until sauce is slightly thick. Spoon over noodles and bok choy.

Steps:

• Preheat oven to 300°F. Heat oil in a large Dutch oven over medium. Place 1 tablespoon flour in a fine wire-mesh strainer, and sprinkle all over beef. Season with 1 tablespoon salt and 1 teaspoon pepper. Add beef to Dutch oven; cook, turning occasionally, until deeply browned on all sides, 20 to 25 minutes. Add celery and 9 cups water (water should come up to just below top of meat). Bring to a simmer over medium-high; cover and transfer to preheated oven. Braise until meat is fork-tender, about 3 hours. Transfer beef to a work surface, and shred with 2 forks into large pieces. Using a slotted spoon, remove celery from broth, and discard. Set aside broth in Dutch oven.
• While meat cooks, stir together eggs, yogurt, 1 teaspoon salt, remaining 2 cups flour, and remaining 1/2 teaspoon pepper in a medium bowl just until dough comes together. Turn dough out onto a floured work surface; knead until it forms a ball. Continue to knead 4 minutes (dough will be sticky and elastic). Wrap in plastic wrap, and chill 2 hours.
• Remove plastic wrap, and roll dough out on a floured surface into a 14-inch square (1/8 to 1/4 inch thick). Lightly sprinkle flour over top of dough. Using a sharp knife or pizza cutter, cut dough into 1/4-inch-wide noodles. Arrange noodles in a single layer on a parchment paper–lined baking sheet. Add wine to reserved broth and bring to a simmer over medium-high. Add noodles to broth, and return to a simmer. Cook noodles until tender and just cooked through, 3 to 4 minutes. (You should not see a white center when you bite into cooked pasta.) Return shredded beef to pot. Stir in remaining 1/2 teaspoon salt. Add salt and pepper to taste, if needed.