fresh egg noodles are normally reasonably convenient to get from asian grocery store stores. But these days, when we ’ re all trying to minimize trips to the grocery storehouse and have a moment more prison term on our hands, making them from boodle is arrant .
honestly, these are so good and so easy ( the whole process takes me less than an hour ), I ’ megabyte making my own from now on !
Why Egg Noodles?
egg noodles are a little bite more versatile than regular white noodles made from fair flour and water .
In addition being great for attic soups and dishes involving tossing the noodles in sauce, egg noodles can besides be stir-fried. The protein in the eggs makes them more resilient .
The fat in the eggs besides enriches the boodle for a satiny texture and richer flavor. Amen to that !
Rolling and Cutting Noodles
As we showed in our first handmade attic recipe, you can roll and cut these noodles by pass. however, if you have a pasta roller and stonecutter, the whole serve just got WAY easier .
My grandfather ( my ma ’ second dad ) loved to explore his vicinity for garage sales on the weekends. Often, he would buy our family things he thought we ’ five hundred love, and show off his treasures when he and my grandma came to visit .
Some of his best finds were kitchen equipment––nothing costing more than five or ten bucks, which I think was his upper spend limit !
He bought me a particularly great toaster that I used throughout college, and I ’ m still using the bantam espresso maker he found to make my coffee every dawn .
however, my newly discovered prize possession is the mechanical pasta curler, imported from Italy, that he gave us years ago. It has been gathering dust in my cabinet ( a crime on my share, truly ). Until NOW .
It rolls pasta and noodles so beautifully. I have to tell you, I ’ ve made no fewer than four batches in the last workweek .
You do need to make certain you have a surface with a lip to clamp it down securely, but I would highly recommend this mechanical hand-crank pasta roller. If you don ’ t have a suitable open but do have an electric stand mixer, you could try a pasta roller attachment .
I ’ ll show you in this military post how to roll and cut these noodles with a pasta roller. If you don ’ t have one, not to worry, you can silent hand-roll and hand-cut them according to our instructions in this homemade white attic stake .
Important Tips:
Whether making knit white noodles or homemade egg noodles, many of our key tips remain the like :
- Don’t be tempted to add more water! The dough will take some time to come together, as the flour gradually absorbs the liquid in the eggs. Resist the recommend to add extra water, which will make the noodles gummy rather than springy. If you live in a dry climate and the dough hasn ’ t come together within 4-5 minutes, add 1 extra tablespoon of water. But that ’ s it !
- Flour often! To prevent the noodles from sticking together, constantly flour the boodle during roll and cut .
- Remember that noodles expand when cooking. This means they have to be pretty thinly when you ’ rhenium rolling them out. ideally, the rolled boodle should be slender enough to read a newspaper through. A pasta roller in truth helps with this .
- Use weight measurements for more consistent results. Measuring technique and variations across measuring cup tools can create a lot of inconsistency. quantify the flour in this recipe by weight for the best results .
- All purpose flour is fine to use. (Different from our other recipe!) In our regular white noodle recipe, we suggest using boodle flour ( which has a higher gluten contented ). however, we found that all function flour worked equitable american samoa well ( if not better ) in this egg attic recipe .
Chinese Egg Noodles: Recipe Instructions
Combine the flour and salt in the bowl of a stand sociable. Add the eggs and water, and combining to form a shagged dough .
change by reversal on the mixer fitted with the boodle addict attachment, and knead for 10 minutes. Be patient and allow the boodle to slowly come together. If massage by hand, massage for an extra 5 minutes ( entire of 15 minutes ) .
Cover the boodle and allow to rest for 30 minutes. You ’ ll notice that after the dough has rested, it ’ south softer and more elastic .
Divide the boodle in half. Set one half aside, covered .
To roll by hand, stick to instructions here. To roll using a pasta roller, flatten the dough half into a thin rectangle, about ½ – ¾ column inch chummy ( about 1-2 centimeter ) .
With the pasta roller at the thickest setting, feed the dough through, being certain to guide it straightaway, so it doesn ’ triiodothyronine go crooked or get caught in the sides of the roller .
Continue to run the boodle through the roller once at each set, going one setting thinner each time .
When you ’ ve drive halfway through the settings, you may want to cut the dough in half, so that it ’ mho not besides long and unmanageable to manage. I cut my boodle when it was at the second base to thinnest phase .
As you can see in the photograph below, it was getting reasonably long !
When the dough is thin enough to see your hand through it, thoroughly flour both sides of the dough sheet .
then run it through your desire noodle cutting set .
We cut the first gear batch pretty thinly, but you could besides make across-the-board egg noodles. Thinner noodles are better suited to noodle soups, while wider noodles are generally better for stir-fry.
Toss the noodles in extra flour to prevent them from sticking to each early. You may notice that a couple strands of noodles didn ’ thymine get down cut through all the way. Pull them apart to separate––the noodles will be elastic and stretchable enough .
repeat with the early half of the boodle. This recipe makes four portions .
To cook the noodles, bring a big pot of body of water to a seethe. Add the noodles and stir immediately to make certain they don ’ deoxythymidine monophosphate cluster together .
Boil for 60-90 seconds .
Drain immediately, and they ’ re fix to add to your front-runner sauce, attic soup, or stir-fry !
If you aren ’ metric ton planning on eating all four portions of noodles at once, you can freeze the leftovers. Simply toss them thoroughly in flour, and transfer them to an airtight deep-freeze bulge. We love these reclaimable bags .
precisely make certain they ’ rhenium not compressed in the deep-freeze ( don ’ thyroxine smokestack anything on top of them ), or it ’ ll cause the noodles to stick together .
To cook, add them true into boiling urine freeze. Do not thaw advance, or they may stick together. The freeze noodles will come out of the deep-freeze bag as one big auction block, but they will separate promptly when they hit the boiling water. Use a pair of chopsticks to stir them up and separate the strands .
If store in the refrigerator, it ’ randomness best to store the dough and roll it fresh. The refrigerated boodle must be used within 1 day .
I did something pretty simple with my parcel of these tasty noodles .
Here’s exactly what I did:
I added chopped green onion ( about 1 tbsp ), garlic ( 1 clove ), and chili ( 1/2 of a Thai bird chili ) over the top, and poured a couple tablespoons of heat petroleum over the aromatics so they sizzled and released their flavors. then I added 2 teaspoons soy sauce sauce, 1 teaspoon black vinegar, and 1/2 teaspoon sesame oil. I mixed it up, and HOOVERED it. It was so DELICIOUS .
Trust me, this recipe is so deserving it ! here are some other recipes you can make with these noodles :
Recipes to Make with These Noodles
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Homemade Chinese Egg Noodles
These homemade Chinese egg noodles have an incredibly chewy, bouncy texture. They’re perfect for tossing in sauce, noodle soups, or stir-frying!
serves:
4
Prep:
15
minutes
Cook:
10
minutes
Total:
55
minutes
Ingredients
-
▢
2 cups all purpose flour
-
▢
1/2 teaspoon strategic arms limitation talks
-
▢
3
Read more: Wong’s King About Us
large eggs
-
▢
1 tablespoon water
Instructions
To Make the Dough:
-
Combine the flour and salt in the bowl of a stand mixer. Add the eggs and water, and combine to form a shaggy dough.
-
Turn on the mixer fitted with the dough hook attachment, and knead for 10 minutes. If kneading by hand, knead for an additional 5 minutes (total of 15 minutes). Cover the dough and allow to rest for 30 minutes.
To Roll & Cut Noodles:
- Divide the boodle in half. Set one half aside, covered. To roll by hand, be instructions hera. To roll using a pasta roller, flatten the dough half into a thin rectangle, about ½ – ¾ column inch thick ( about 1-2 curium ) .
-
With the pasta roller at the thickest setting, feed the dough through, being sure to guide it straight, so it doesn’t go crooked or get caught in the sides of the roller.
-
Continue to run the dough through the roller once at each setting. When you’ve gotten halfway through the settings, you may want to cut the dough in half, so that it’s not too long and difficult to manage.
-
When the dough is thin enough to see your hand through it, thoroughly flour both sides of the dough sheet. Then run it through your desired noodle cutting setting. Toss the noodles in additional flour to prevent them from sticking to each other. Repeat with the other half of the dough. This recipe makes four portions.
To Cook Noodles:
-
Bring a large pot of water to a boil. Add the noodles and stir immediately to make sure they don’t clump together. Cook the noodles for 60-90 seconds, and add them to your favorite sauce, noodle soup, or stir-fry!
Tips & Notes:
Storing & Freezing:
If you are n’t planning on eating all four portions of noodles at once, you can freeze the leftovers. Simply toss them thoroughly in flour, and transfer them to an airtight deep-freeze bag. We love these reclaimable bags. Just make certain they ‘re not compressed in the deep-freeze ( do n’t stack anything on top of them ), or the noodles will stick in concert .
To cook, add them directly into boiling water fixed ; do not thaw ahead, or they may stick in concert. The frozen noodles will come out of the deep-freeze pocket as one big block, but they will separate when they hit the boil water .
(If storing in the refrigerator, it’s best to store the dough and roll it fresh. The dough must be used within 1 day.)
nutrition facts
Calories:
275
kcal
(14%)
Carbohydrates:
48
g
(16%)
Protein:
11
g
(22%)
Fat:
4
g
(6%)
Saturated Fat:
1
g
(5%)
Cholesterol:
123
mg
(41%)
Sodium:
339
mg
(14%)
Potassium:
112
mg
(3%)
Fiber:
2
g
(8%)
Sugar:
1
g
(1%)
Vitamin A:
178
IU
(4%)
Calcium:
28
mg
(3%)
Iron:
3
mg
(17%)
nutritional info disclaimer
TheWoksofLife.com is written and produced for informational purposes entirely. While we do our best to provide nutritional information as a general guidepost to our readers, we are not certifiable nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional data in any recipe. assorted on-line calculators besides provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your prefer nutriment calculator to determine nutritional information with the actual ingredients and quantities used .
