Simple Chinese Egg Noodles

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Thank you to Bob’s Red Mill for sponsoring this post!
If you ’ ve ever ordered a attic dish from a chinese restaurant, chances are you will have eaten some type of chinese egg noodle. Made of wheat and eggs, taiwanese egg noodles come in several common cuts : ( 1 ) very thin and narrowly cut noodles that are used in Hong Kong or Cantonese-style won ton attic soup ; ( 2 ) slightly thick and wide cut won ton noodles ; and ( 3 ) an evening blockheaded but narrowly cut noodle normally used for zhou mein or other stir-fried attic dishes .
Unlike the plain noodles that are made of flour and water, egg noodles have a more bouncy texture when you chew them. It is the protein in the eggs that contribute to the bouncy texture. furthermore, egg noodles are good for stir fries as they don ’ deoxythymidine monophosphate get bathetic easily.

Reading: Simple Chinese Egg Noodles

Mama Lin ’ s neighbor makes great Chinese-style egg noodles. Every few weeks, the neighbor will bring a batch of newly made egg noodles to plowshare with my ma. I got a opportunity to taste the egg noodles the concluding time I visited Mama Lin and I thought they were delightful. So I asked my ma if she could get the recipe from her neighbor to plowshare with me .
In distinctive asian mother fashion, the recipe was fabulously pared down : nothing more than a few sentences with the ingredients and how the boodle was formed. After testing the recipe respective times, I have developed a more streamlined recipe with detail tips on how to make these chinese egg noodles at home .

HOW TO MAKE CHINESE EGG NOODLES

INGREDIENTS

This chinese egg noodles recipe uses 4 ingredients : general-purpose flour, eggs, salt, and water .
I am using Bob’s Red Mill’s Organic Unbleached White All-Purpose Flour for the noodles. I love using Bob ’ mho Red Mill ’ s general-purpose flour because it ’ second fabulously versatile. I have used it to make Japanese milk bread, scallion pancakes, scallion bread, and dumpling wrappers. Because this recipe uses a bunch of eggs, you don ’ t need flour with higher protein message ( i, bread flour ) to give the noodles its springy texture .
Based on the recipe that my ma sent me, her neighbor didn ’ triiodothyronine seem to add any water for the boodle. however, when I was testing the recipe, I found the boodle fabulously dry without the extra water. You don ’ t need much body of water for the recipe–just a squelch will be sufficient. I ’ ll explain how to add the water in greater detail below .

MAKE THE DOUGH

You can mix the ingredients for the boodle with a stand sociable or by hand. even when I use the stand sociable, however, I like to finish kneading the boodle by hand because it is on the dry slope. As a leave, the dough won ’ thyroxine come together as well on its own in the bandstand mixer .

STAND MIXER METHOD

If you are using a resist sociable, add the flour, salt, and eggs to the bowl of the stand mixer. Fit the mixer with the boodle hook and mix the ingredients together at humble travel rapidly. You will need to scrape down the sides of the stadium occasionally as the flour likes to gather at the sides of the bowl. Once the eggs and flour are incorporated, the dough will still look pretty dry ( see photograph 2 in the collage above ) .
Drizzle water over the dry bits of boodle and mix the boodle again on abject for another 1 to 2 minutes ( photograph 3 in the collage above depicts how the dough should look ) .
Using your hands, gather up and squeeze all the belittled bits of dough into a big lump. This may take 2 or 3 minutes. If possible, resist the cheer to add more water. You don ’ t want the dough to be excessively hydrated because the boodle will stretch out very easily after you cut the dough into noodles. If I were making Chinese-style hand-pulled noodles ( la mian, 拉麵 ), the unfold quality would be a effective thing. however, that ’ s not what we ’ ra going for in this recipe .
If you still have a draw of dry clumps of flour after several minutes of gathering the dough together, add another teaspoon or so of water to the dry bits of flour and continue gathering the dough .

MIXING DOUGH BY HAND

If you are making the boodle by hand, add the flour and salt to a large mix bowl. Using a branching, create a small well in the center of the bowl. Crack the eggs into the well and whisk the eggs in concert. then, start using the crotch to mix the flour with the eggs. Continue doing this for approximately 1 minute ( see photograph 2 above for reference point ) .
Brush the boastfully bushy bits of boodle on the peak of the stadium aside until you uncover the dry bits of boodle ( see photograph 3 above ). Drizzle the water here and use your crotch to mix the boodle and water system together .
nowadays, use your hands to gather and squeeze all the small bits of dough into a bad lump ( see photograph 4 above ). Like I mentioned above, this can take 2 or 3 minutes. Add a bantam drizzle of water only if there ’ s a distribute of dry flour after a few minutes .

perch, KNEAD, REST

Whether you ’ ve formed the dough with a mixer or by hand, cover the stadium with a muffle towel or silicone eyelid. Let the boodle rest for 30 minutes. This will give clock time for the dough to hydrate more before you start kneading it .

Take the ball of dough out of the stadium and knead it on a surface for 6 to 7 minutes. You shouldn ’ t need to flour a work surface for this as the dough is pretty dry. After you knead the boodle, the come on should feel a lot smoother than when you began .
seat the ball of dough second into the stadium, cover it, and let it rest for another 15 to 20 minutes. This will allow the gluten to relax before you make the noodles .

CUT DOUGH INTO NOODLES

I highly recommend using a pasta machine or a pasta attachment with a stand mixer to cut the noodles. Because the dough is so rigid, it is unmanageable to roll out the dough into a dilute sheet. I tried to do that during my quiz batches, and I couldn ’ triiodothyronine get the dough to be any thinner than about 1/8-inch dense .

Divide the dough into 4 equal pieces. lightly flour your work surface. Shape each objet d’art of dough into an ellipse shape and roll them into an egg-shaped disk of about 1/4 to 1/2 edge thick .
Turn your pasta machine to the dense set and feed the boodle through the pasta machine doubly. then, turn the dial on the pasta machine to the following adjust ( which should be thinner ) and roll out the pasta once. Continue turning the dial to the next jell and rolling out the tabloid of attic until you get a pretty thin sheet of dough. If you hold the sheet of pasta to the light, you can start to see unaccented going through it. I normally roll the dough out to the 6 or 7 sic in my pasta machine .
Depending on your preference, cut the sheet of noodles with the thin or thick pasta stonecutter .
Transfer the noodles to your work surface and liberally sprinkle flour or starch ( like the potato starch photographed above ) over the noodles. This will keep the noodles from sticking together. Plain flour will work but starch will be tied better. Because the noodles aren ’ thyroxine made with starch, the starch won ’ metric ton get absorbed into the noodles as well .

COOK THE EGG NOODLES

Bring a little toilet of water to boil. Add half of the noodles to the boil water. Use a wooden spoon or large chopsticks to stir the noodles for about 15 to 30 seconds to keep the noodles from sticking together. then, cook for 2 to 3 minutes, until the urine is at a rolling boil again and the noodles are floating at the top. Drain the noodles. If you are not using the noodles immediately, rinse them with cold water and drain them .
The fudge time for the noodles depends on the thickness of the noodles and the sum of noodles you ’ re trying to cook at once. If you are cooking thick or wide-eyed noodles, you ’ ll credibly need an extra 1 to 2 minutes of fudge time. If you are cooking only one bunch of thinly cut noodles at a time, they ’ ll probable entirely need 2 minutes of cook .

CAN YOU MAKE THE DOUGH OR EGG NOODLES AHEAD?

Yes ! If you want to refrigerate the dough overnight to roll out the noodles the future day, wrap the ball of dough in fictile before transferring it to a container to refrigerate. The following sidereal day, divide the dough into 4 pieces and roll them out like you would with fresh boodle. If the edges of the smaller pieces of boodle are feeling crusty, massage the boodle with your fingers, and work the crusted bits into the center of the patch before shaping it into an ellipse and rolling it out ( see photograph below ) .

You can besides refrigerate the cut noodles overnight. Make certain to flour the noodles liberally before transferring them to a container to refrigerate. Use the noodles by the next day as they ’ ll beginning to change color after that .

CAN YOU FREEZE THE EGG NOODLES?

Yes ! Line a large denture or small broil sheet with parchment paper. Dust the noodles liberally with flour or starch and place the noodles on the lined plate or baking sheet. When freezing my noodles, I like shaping the noodles in reasonably loose bundles like you see in the photograph above. The noodles will be easier to cook like this .
When you are cook to cook the noodles, bring a pot of water to boil and add the freeze noodles to the batch. Cook until the noodles float to the top of the pot with rolling boiling water. This should be 30 seconds to 90 seconds longer than when you cook with fresh noodles .

RECIPES TO USE WITH EGG NOODLES

from

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Servings:

1.5

pounds of noodles

Author:

Lisa Lin