DRY EGG NOODLE RECIPES

Steps:

• Trim dark green top from leek; discard. Slice white and pale green parts ½" thick. Place in a large bowl, cover with water, and rinse, separating rings to remove dirt. Drain; pat dry.
• Heat oil in a large pot over medium. Cook half of the leek, stirring occasionally, until softened, about 2 minutes. Add garlic, ¼ cup curry paste, and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt. Cook, stirring occasionally to coat leek, until fragrant and curry is brick red, about 2 minutes. Add broth, tahini, honey, soy sauce, vinegar, and 2 cups water and stir to combine. Increase heat to high and bring liquid to a boil. Reduce heat to low, cover pot, and simmer 20 minutes. Taste soup; stir in more curry paste and season with more salt if desired.
• Meanwhile, cook noodles in a large pot of boiling salted water according to package directions, stirring occasionally, until al dente. Drain and set aside.
• Add kale, butter, and remaining leek to soup and simmer, uncovered, stirring occasionally, until kale and leek are softened, 5–7 minutes.
• Divide reserved egg noodles among bowls; ladle soup over.

Steps:

• Season the chicken with salt and pepper. Add the carrot, celery, chicken, noodles and broth to a 6 quart Instant Pot®.
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste.