Squash Soup with Silver Needle Noodles

Name: Squash Soup with Silver Needle Noodles
Total time: 45 min
Ingredients: Canola oil 1/2 sweet onion, thinly sliced 1/2 apple – peeled, cored and thinly sliced 3 garlic cloves, chopped 2 Tablespoons Shaoxing (rice cooking wine) 6 cups shrimp or shellfish stock 1/2 pound roasted delicata squash 2 Tablespoons sambal Oelek (Indonesian chile paste) 1/2 cup brown butter 2 Tablespoons soy sauce

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Chef Stephanie Izard is hooked on these plump, chewy silver needle noodles that she discovered in China while researching for her Chicago restaurant Duck Duck Goat.

By

Stephanie Izard

Updated on November 9, 2022

Total Time:

45 mins

Yield:

4 servings

Here, she makes a spicy, squash soup with shrimp stock and sambal and stirs in the noodles right before serving. If you would like to make this soup vegetarian, feel free to swap vegetable broth for the shrimp stock.

Ingredients

Canola oil
1/2 sweet onion, thinly sliced
1/2 apple, peeled, cored, and thinly sliced
3 garlic cloves, chopped
2 tablespoons Shaoxing (rice cooking wine)
6 cups shrimp or shellfish stock
1/2 pound roasted delicata squash
2 tablespoons sambal oelek (Indonesian chile paste)
1/2 cup brown butter
2 tablespoons soy sauce

Silver Needle Noodles

2 cups wheat starch
1/4 cup tapioca starch
2 teaspoons rice bran or canola oil
1/2 teaspoon kosher salt
1 1/4 cups boiling water
All-purpose flour, for dusting
Canola oil

Directions

Make the noodles

Fill a large pot with two inches of water and insert a bamboo steamer basket. The basket should not touch the water. In the bowl of a stand mixer fitted with a dough hook, combine all of the ingredients and work until the dough comes together and is smooth.
On a lightly floured surface, turn out the dough and roll into a long snake. Cut into small pieces, about 1/2 inch-by-1/2 inch in size. You should have around 25 pieces. Then roll the pieces into 3- to 4-inch-long noodles that are tapered at each end.
Evenly space the noodles in the steamer basket so that they don’t touch each other and steam until translucent, 10 to 12 minutes. Toss in a little oil after steaming.

Make the soup

In a large enameled cast iron casserole, heat some canola oil. Cook the onion, apple and garlic, and a generous pinch of salt over moderate heat until almost tender. Add with shaoxing, scraping up any brown bits on the bottom of the pan. Add the stock, squash, and sambal, and simmer for 20 minutes. Transfer to a blender and puree in batches with the brown butter and the soy sauce. Return to the casserole and add the silver needle noodles. Simmer over low heat until heated through and then transfer to bowls and serve.