Directions

• In a large pot, heat the olive oil over medium heat. Add the shallots, carrots, and celery and cook until nearly tender, 4 to 5 minutes. Add the garlic and ginger and cook 1 minute.
• Stir in the sambal oelek, vinegar, and broth, add the bay leaf and herbs, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. Remove the bay leaf and herb stems.
• Stir the chicken into the soup and heat for 5 minutes. Stir in the parsley. Boil the noodles as directed below. Stir the noodles into the soup. Serve garnished with scallions and/or jalapeños.
• Thick, Chewy Noodles for Soup
• In the bowl of a stand mixer fitted with the dough hook, mix the flour, salt, eggs, and water on low speed until a shaggy dough forms, about 2 minutes. Raise the speed to medium high and mix until the dough is smooth and elastic, 4 to 5 minutes (see Note below). If the dough seems dry, add more water 5 g / 1 teaspoon at a time until it comes together.
• Turn the dough out, form it into a 1-inch-/2.5 cm thick disk, and let rest at room temperature for 30 minutes.
• On a lightly floured surface, roll out the dough 1/4 inch/6 mm thick (even a touch thicker is okay— you want thick and chewy), for a roughly rectangular shape as you work, but the final shape really doesn’t matter.
• Use a pastry wheel to cut the dough into 1/2-inch- /1 cm wide strips, then cut the strips into 2-inch- /5 cm long pieces. The noodles can be cooked and served immediately. Or spread them on a lightly floured tray, toss with more flour to coat lightly, and let air- dry at room temperature for 15 minutes. Then transfer to an airtight storage container and refrigerate or freeze (see Make Ahead and Storage below).
• To cook the noodles, bring a large pot of salted water to a boil. Add the noodles and cook until they are puffy on the exterior and cooked through, 5 to 6 minutes. Drain well before adding to soups.
• Note: You can mix this dough by hand in a bowl. Bring it together into a shaggy dough using a silicone spatula, then turn out onto a floured surface and knead for 7 to 9 minutes, until smooth and elastic.
• Make Ahead and Storage: The noodles can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month. Add an additional minute or so to the cook time if cooking the noodles from frozen.