Chinese Egg Noodles- Handmade Version
User Reviews
5
Chinese Egg Noodles- Handmade Version
Description
The Chinese Egg Noodles recipe starts with mixing flour, salt, eggs, and water into a dough that is kneaded until smooth but still firm enough to hold its shape. Resting the dough twice helps relax the gluten for better texture. The dough is then rolled out thinly and folded before slicing into thin, even strips using a sharp knife. Dusting the noodles with flour or cornstarch prevents clumping. When cooked, these noodles offer a pleasant chewiness distinct from softer pasta, lending themselves well to Asian-style dishes.
The process emphasizes control over water quantity to achieve the ideal noodle texture. The noodles can be cooked quickly in boiling water and served with broths, sauces, or stir-fried with various proteins and vegetables. The homemade aspect provides a fresh alternative to store-bought noodles with a sturdier bite.
Resting the dough between kneading and rolling stages is essential to develop gluten and ease handling. The noodles can be dried or cooked immediately, depending on preference. Adjusting thickness and width during rolling and slicing allows customization for different dishes.
Ingredients
- 2 cups all-purpose flour
- 2 egg whisked, middle sized
- pinch salt
- 50-60 ml water
- flour or cornstarch for dusting and coating
Instructions
- In a bowl, mix salt with flour and then stir in egg and water slowly. Keep stirring until all the liquid is almost absorbed.
- Grasp everything with hand and knead to smooth dough. It is ok to have some dry flour in the bottom at the beginning, as we need to control the water content to make sure our noodles are chewy enough.
- When the dough is well kneaded, cover with plastic wrapper and rest for 30 minutes, so the gluten is well relaxed and you can further pat the noodle dough.
- Use a rolling pin to pat, press and flat the dough for several minutes (5-6) and then shape the dough to a ball, cover with plastic wrapper and rest for another 30 minutes.
- Cut the dough in half; roll one half into a larger and thin wrapper (I show the degree in the video).
- Fold the wrapper up (three or flour layers) and then cut into thin and even strips with a very sharp knife. When cutting the noodles, hold the knife vertically and push the newly cut strip with the knife to make sure it is completed with the dough wrapper. Dust with flour and loose the strips and if necessary, you can slightly stretch the strips slightly. Shake off extra flour when finished.
- Repeat to finish the other half. Cook immediately or cover with plastic wrapper and freeze for later recipes.
Notes
- Resting the dough twice improves extensibility and chewiness.
- Use a sharp knife and hold it vertically to cut even strips without squashing the dough.
- Dust with flour or cornstarch to prevent noodles from sticking together.
- The recipe yields noodles with a firm, chewy texture suitable for stir-fries and soups.
- The Nutrition Facts provided are based on 100g of noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 245kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Cholesterol | 94mg | 31% |
| Sodium | 450mg | 19% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 140IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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