Sesame Noodles

Whisk together the 1 large egg, ¼ tsp fine sea salt, and 1 tsp toasted sesame oil in a medium bowl until just combined.

Add the 1 cup all-purpose flour in two additions, stirring with a fork until a shaggy dough forms, then press it together with your hands — it should feel very stiff and dry.

Turn the dough onto a lightly floured surface and knead firmly for 5–6 minutes until smooth and no longer sticky. The dough will be stiffer than pasta dough; that's correct.

Shape the dough into a disk, cover tightly with plastic wrap or an inverted bowl, and rest at room temperature for 20 minutes — this relaxes the gluten so rolling is possible.

Lightly flour your work surface and a rolling pin. Roll the dough as thin as you can manage — aim for near-translucent, roughly 1–2 mm. Rotate and re-flour underneath as needed to prevent sticking.

To cut noodles: dust the sheet lightly with flour, roll it up like a jelly roll, and slice crosswise into 3–4 mm ribbons. Shake the ribbons loose and let them air-dry on a floured tray for at least 10 minutes before cooking.

Bring a large pot of generously salted water to a rolling boil. Add the noodles and cook for 8–10 minutes, tasting for doneness — they should be tender but with a slight chew.

Drain the noodles and add directly to hot broth or soup, or toss immediately with your sauce of choice.