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Chinese egg noodles

A few simple ingredients and the proper method allow you to make fresh noodles that are wonderful in stir-fry, stirred into soups or in salads.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Chinese
Servings 3
Calories 290 kcal

Equipment

  • 1 Mixing bowl
  • 1 Rolling pin or pasta machine
  • 1 Sharp knife or pasta cutter
  • 1 Fork or chopsticks
  • 1 pot
  • 1 Strainer or colander
  • 1 Skillet or wok
  • 1 Measuring cups and spoons

Ingredients
  

  • 2 cups purpose flour
  • 2 large eggs
  • ½ tbsp salt
  • 1-2 tbsp water

Instructions
 

  • The first part is making the noodle dough:
    Combine the dough after putting all the ingredients together.Mix flour and salt together in a large mixing bowl. Place a well at the middle and crack each egg. Stir the eggs with a fork or chopsticks and gently draw the flour from the sides as you whisk. Sprinkle in some water flavor by flavor if you think the combination needs it.
  • Knead the Elastic Mixture Until It Is Smooth:
    Put the dough onto a floured board. Continue kneading until the dough becomes smooth and elastic which should only take about 8–10 minutes. The dough ought to be solid but still pliable. Plastic wrap the dough and leave it to rest for 30 minutes in the kitchen. This process loosens the gluten so the dough becomes simpler to roll.
  • Cut the noodles so they are easier to manage:
    Roll the sheet into three sections and cut it into small slices (about 1/8 inch each). Spread the strips and sprinkle cornstarch between each one to keep them from sticking together. Shape and bake the second batch of dough as you did the first batch.
  • Now it’s time to cook the noodles:
    Bring water to a boil and then add the noodles.Boil a large amount of water in a pot. Dump in the noodles and cook them for around 2–3 minutes, while they are still al dente. Fresh noodles are tender and you shouldn’t cook them too long.
  • Next, Drain and Rinse:
    Rinse the noodles in cold water using a colander to make sure the cooking ends. Mix in a bit of oil with the vegetables if you won’t be cooking them right away.

Notes

Mixing all-purpose and bread flour will thicken and chew your noodles more, but bread flour alone produces thick and chewy noodles.
Give the dough some time to rest to help with the texture and to make it simpler to roll.
Coat the noodles with flour after you have cut them, so they won’t attach to one other.
If you overcook them, your noodles may turn out too chewy, so only quick boiling is needed.
You can turn this into a full meal by including proteins such as chicken, beef, shrimp or tofu.
Make sure to cook your noodles at high heat to keep them crisp.
 
Keyword Chinese egg noodles