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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Mesh basket for portioning and straining ramen noodles
Professional-grade blender — silky purees, hot soups, nut butters
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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Mesh basket for portioning and straining ramen noodles
Professional-grade blender — silky purees, hot soups, nut butters
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In a large saucepan combine the carrots, broth, water and garlic. Cover and bring liquid to a boil over high heat. Reduce heat to medium and simmer about 5 minutes or until carrots are tender. Add chicken and egg noodles to broth, cover and cook until the noodles are tender. Fish out garlic clove and divide soup into two batches; serve one plain to the kids. Heat the other half and whisk in 1/2 cup or so (more or less, according to taste) of the coconut peanut sauce. Season to taste and the whole family is happy.