How To Make Chinese Egg Noodles

Traditional Vs User-friendly

Chinese egg noodles are typically made from wheat flour, eggs, water and salt. The eggs are added in the ingredients to assist making the noodles chewier, richer and too adds flavour and color.

Some recipes phone call for lye water.

Lye water effects the noodles in a way that information technology makes the noodles more yellow and chewier in texture. You can find lye water in Asian stores simply where I live, unfortunately I have never seen it available anywhere.

To create the same upshot without lye water, some recipes call for baking the baking soda on a very depression temperature for a long time. I rather not become into the chemical and technical side of it (I am no expert) but past blistering it like that it leaves the baking soda with its alkaline aspect, which is looked for in making chewy and more yellow noodles.

Today I thought I would share a simple Chinese egg noodles recipe that personally for me, is less hassle and tastes equally delicious.

My Version

I love noodles. If you have read several of my noodle recipe posts, you will know that it's not like shooting fish in a barrel (and cheap) to discover Asian ingredients in my city.

And then depending on my mood and time availability, I would either utilize spaghetti or dry egg noodles.

And when I'grand feeling a bit fancy, I like to make my ain egg noodles.

The matter is, information technology's very easy. Yous just need to spend some time with it. With but a bit of planning ahead, yous'll be enjoying some succulent bootleg bouncy egg noodles.

Flour

I'1000 using breadstuff flour because bread flour e'er makes a dough more elastic and chewier end products compared to all purpose flour.

We want our Chinese egg noodles to have that chewy texture. So instead of all purpose flour, employ bread flour.

I also like to weigh my flour instead of using cup measurement. Personally for me, there's merely as well many ways of filling a cup with flour. Do you printing it, shake it etc. Weighing is more precise.

And information technology's important considering:

The ratio of flour to liquid is 2:ane

For these reasons also, I'm giving this recipe in ounces and grams.

Egg And H2o

I'm using 1 big egg per 4.6 oz (130 gr) of flour and I add h2o to go the weight of liquid to two.six oz (65 gr).

So any corporeality of flour you lot use, the total weight of egg and water should exist half of the flour.

Lye Water And Baking Soda

At that place'south no lye water in the Asian store in my city.

And I don't feel similar making the baked blistering soda also. Haha!

What I notice is, you can comprise the taste and a bit of texture that lye h2o or baked baking soda gives to the Chinese egg noodles by humid the noodles with blistering soda.

Yeah.

Isn't it easier? For me, it is!

So what I do is eddy around half-dozen ¾ cup of h2o (one.vii liter) together with some generous salt and 2 teaspoon of baking soda.

And and so I eddy my noodles like always.

What y'all need to accept note in this stride is, adjust the corporeality of baking soda co-ordinate to your taste. First with 1 teaspoon and meet if y'all like the taste and texture. Adjust accordingly.

As for me, ii teaspoon is the sweet spot.

Kneading

Since this is a hard and stiff dough then a scrap of work is needed. What I do is knead for 10 minutes, and exit the dough to rest for 30 minutes. Then I fustigate the dough with my rolling pin for another 10 minutes and get out it to residuum for another 30 minutes.

The long resting time is to permit the dough relax and makes information technology easier to work with.

You tin can encounter the details on kneading, cutting and fluffing upwardly the noodles in the video beneath.

Well there you lot go. A simple manner to make Chinese egg noodles at domicile. It actually is easier than you think.

Recipes To Try With Them

These homemade noodles are corking to use for these recipes:

Soy sauce stir fry noodles
Stir fry noodles with peanut sauce
Asian craven noodle soup

Video

Chinese Egg Noodles

1 large egg
enough water
four.6 oz breadstuff flour (130 gr)
½ teaspoon salt

Cook Mode Prevent your screen from going night

The Noodles

Fissure and egg into a bowl and add enough water to get 2.six oz (65 gr). Mix a flake and prepare bated.
In another bowl, mix flour with table salt. So cascade in egg mixture and mix. Using your mitt, start kneading until everything comes together effectually 10 minutes. It's a stiff and difficult dough, give it time.
Make into a square, more or less and encompass the dough with cling pic. Residuum for 30 minutes. So fustigate using a rolling pivot for another ten minutes. This will help develop gluten without hard kneading. Comprehend with cling motion-picture show and rest for xxx minutes.
Curl the dough into 1-2 mm thick. Then comprehend both sides of the dough with generous amount of flour to prevent from sticking. Fold the dough into 4, without pressing it.
Using a abrupt knife, cutting into 2 mm strips. And so sprinkle more flour and toss to loosen the noodles.

Humid The Noodles

Bring a pot of 6 ¾ loving cup water (1.7 liter) together with generous salt and 2 teaspoon of baking soda to a boil. Identify in the noodles and melt for ii-three minutes or until fully cooked. Drain noodles and rinse under cold water.
Drizzle with some oil and toss the noodles together to foreclose from sticking. Set to be used in your favourite recipe. Enjoy!

Do not add more than water when you see the dough is hard while kneading. It's supposed to exist like that. But keep on kneading and it volition come together.
Weight ratio of flour to egg water is 2:1
When boiling the noodles, start with one teaspoon baking soda and adjust to your liking.
Yields 7 oz (200 gr) noodles.
Keep well in the fridge up to 3 days.