The genius in these gluten-free, easy-as-can-be egg noodles is that they can turn a simple stock into a cozy, richly satisfying meal. This version comes from Julia Turshen's new cookbook, Simply Julia, but the basic technique is one that's used in cuisines around the world. Best part of all? They're ready in minutes.

Food 52 - Genius Recipes with Kristen Miglore, March 29, 2021

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