House Noodle Recipe

Build and simmer the broth

In a large stockpot, combine 8 cups chicken stock and the optional pork bone or chicken carcass if using. Add sliced ginger, smashed garlic, and tied scallions. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Add soy sauce, fish sauce, sugar, salt, and white pepper. Simmer gently, uncovered, for 30–40 minutes to concentrate flavor. Taste and adjust seasoning (more soy or fish sauce for umami, salt to taste). Strain solids out through a fine mesh sieve and return clear broth to the pot; keep hot over low heat.

Prepare proteins

If using pork or chicken, season thin slices lightly with 1/4 tsp salt and a pinch of white pepper. For a tender texture, briefly blanch slices in simmering broth for 1–2 minutes until cooked through and opaque; remove and set aside on a plate. If using shrimp, poach in simmering broth for 1–2 minutes until pink and firm; remove and set aside.

Cook noodles

Bring a separate pot of water to rolling boil. Add fresh wheat egg noodles (12 oz) and cook according to package directions — typically 2–4 minutes — until al dente. Stir gently to separate. Drain well and rinse briefly under warm water to stop cooking and remove excess starch. Divide noodles among serving bowls (about 3–4 bowls, see servings).

Prepare vegetables and eggs

Blanch baby bok choy or napa cabbage in the boiling noodle water for 30–45 seconds until bright and tender-crisp; remove and drain. Quickly blanch bean sprouts for 15–30 seconds if you prefer them slightly softened; drain. Slice shiitake mushrooms and sauté in 1 tsp neutral oil for 2–3 minutes until softened, or blanch in the broth if you prefer. Halve soft-boiled eggs.

Assemble bowls

Arrange cooked noodles in each bowl. Place sliced cooked pork or chicken (and shrimp, if using) on top. Add bok choy, bean sprouts, sautéed mushrooms, and halved soft-boiled eggs. Sprinkle thinly sliced scallion whites and greens over each bowl, add cilantro if using, and dust with toasted sesame seeds.

Ladle hot strained broth over each bowl to cover noodles and toppings (about 2 cups broth per bowl). Drizzle 1 tsp sesame oil and 1 tsp extra soy sauce across bowls, and add chili oil or chili crisp to taste. Provide lime wedges alongside for squeezing. Serve immediately while hot.