Jerusalem Toasted Noodles – Gluten-free version

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

For the Pasta dish

1. 4
   Break the gluten-free pasta into short 2–3 cm pieces.
2. 5
   Heat the olive oil in a wide pan over medium-high heat.

   StoveFrying pan
3. 6
   Add the gluten-free pasta and fry 4–5 minutes, stirring constantly, until they turn a deep brown.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 7
   Add the onion and fry another 3 minutes, until softened.

   Stove
5. 8
   Add the garlic and fry 1 minute, stirring.

   Stove
6. 9
   Carefully pour in the stock (it spatters in the hot oil), season with salt and black pepper and bring to a boil. Turn down to low, cover and simmer 10–12 minutes, until all the liquid is absorbed.

   StoveLid
7. 10
   Sprinkle the sesame seeds and parsley on top and serve.