Homemade Chinese Egg Noodles: Just 3 Ingredients! – The Woks of Life

These homemade chinese egg noodles are, in a bible, incredible. Their chewy, bouncy texture is unmatched. While I love our chinese handmade attic recipe using merely flour and water, this one might be my new darling !
clean egg noodles are normally pretty commodious to get from asian grocery stores. But these days, when we ’ re all trying to minimize trips to the grocery memory and have a bit more time on our hands, making them from chicken feed is perfect .
honestly, these are sol well and so easy ( the whole summons takes me less than an hour ), I ’ molarity making my own from now on !

Why Egg Noodles?

egg noodles are a little spot more versatile than regular white noodles made from equitable flour and urine .
In addition being big for noodle soups and dishes involving tossing the noodles in sauce, egg noodles can besides be stir-fried. The protein in the eggs makes them more bouncy .
The fat in the eggs besides enriches the boodle for a satiny texture and richer season. Amen to that !
Homemade Chinese Egg Noodles, thewoksoflife.com

Rolling and Cutting Noodles

As we showed in our first handmade noodle recipe, you can roll and cut these noodles by pass. however, if you have a pasta roller and tender, the wholly procedure precisely got WAY easier .
My grandfather ( my ma ’ s dad ) loved to explore his region for garage sales on the weekends. Often, he would buy our family things he thought we ’ vitamin d enjoy, 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 outgo restrict !
He bought me a peculiarly great toaster that I used throughout college, and I ’ m still using the bantam espresso godhead he found to make my coffee every dawn .
however, my newly discovered respect 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 region, truly ). Until NOW .
Mechanical pasta roller, thewoksoflife.com
It rolls pasta and noodles so beautifully. I have to tell you, I ’ ve made no fewer than four batches in the concluding week .
You do need to make sure you have a coat 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 surface but do have an electric digest mixer, you could try a pasta curler attachment .
I ’ ll show you in this post how to roll and cut these noodles with a pasta roller. If you don ’ t have one, not to worry, you can still hand-roll and hand-cut them according to our instructions in this homemade white attic post .
Homemade Chinese Egg Noodles with Garlic, Scallion, and Chili, thewoksoflife.com

Important Tips:

Whether making complain ashen noodles or homemade egg noodles, many of our key tips remain the same :

  • 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 urge 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 switch off .
  • Remember that noodles expand when cooking. This means they have to be reasonably thin when you ’ re rolling them out. ideally, the rolled boodle should be thin enough to read a newspaper through. A pasta roller very helps with this .
  • Use weight measurements for more consistent results. Measuring technique and variations across measuring cup tools can create a lot of inconsistency. measuring stick 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 bread flour ( which has a higher gluten content ). however, we found that all purpose flour worked precisely arsenic well ( if not better ) in this egg noodle recipe .

Chinese Egg Noodles: Recipe Instructions

Combine the flour and salt in the bowl of a digest mixer. Add the eggs and water, and blend to form a shagged dough .
Flour, salt, eggs, and water, thewoksoflife.com
turn on the mixer fitted with the boodle hook attachment, and knead for 10 minutes. Be affected role and allow the dough to slowly come together. If knead by hand, massage for an extra 5 minutes ( total of 15 minutes ) .
Egg noodle dough, thewoksoflife.com
Cover the dough and allow to rest for 30 minutes. You ’ ll notice that after the boodle has rested, it ’ sulfur softer and more elastic .
Egg Noodle Dough after resting, thewoksoflife.com
Divide the dough in half. Set one half aside, covered .
Dividing dough in half, thewoksoflife.com
To roll by hand, follow instructions here. To roll using a pasta roller, flatten the boodle half into a slender rectangle, about ½ – ¾ column inch thick ( about 1-2 curium ) .
With the pasta roller at the thickest sic, feed the boodle through, being surely to guide it straight, so it doesn ’ triiodothyronine go crooked or get caught in the sides of the roller .
Continue to run the dough through the roller once at each mise en scene, going one setting thinner each prison term .
Rolling dough through pasta roller, thewoksoflife.com
When you ’ ve make halfway through the settings, you may want to cut the boodle in half, so that it ’ s not besides long and difficult to manage. I cut my boodle when it was at the irregular to thinnest stage .
Cutting dough in half, thewoksoflife.com
As you can see in the photograph below, it was getting pretty long !
Rolling dough through thin setting of pasta roller, thewoksoflife.com
When the dough is thin enough to see your hand through it, thoroughly flour both sides of the dough sheet .
Thin sheet of noodle dough before cutting, thewoksoflife.com
then run it through your desire noodle cutting set .
Cutting thin noodles with pasta roller, thewoksoflife.com
We cut the first batch pretty thin, but you could besides make wide egg noodles. Thinner noodles are better suited to noodle soups, while wider noodles are generally better for stir-fry. 
Wide egg noodles, thewoksoflife.com
Toss the noodles in extra flour to prevent them from sticking to each other. You may notice that a couple strands of noodles didn ’ thyroxine get down cut through all the way. Pull them apart to separate––the noodles will be rubber band and stretchable adequate .
Thin noodles tossed in flour, thewoksoflife.com
repeat with the other half of the dough. This recipe makes four portions .
Homemade Thin Chinese Egg Noodles, thewoksoflife.com
To cook the noodles, bring a big pot of water to a boil. Add the noodles and stir immediately to make certain they don ’ t clump together .
Adding noodles to boiling water, thewoksoflife.com
Boil for 60-90 seconds .
Cooked Chinese Egg Noodles, thewoksoflife.com
Drain immediately, and they ’ re cook to add to your favorite sauce, noodle soup, or stir-fry !
Drained cooked egg noodles, thewoksoflife.com
If you aren ’ metric ton plan 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 .
just make certain they ’ rhenium not compressed in the deep-freeze ( don ’ t smokestack anything on top of them ), or it ’ ll induce the noodles to stick together .
To cook, add them straight into boiling water frozen. Do not thaw ahead, or they may stick together. The freeze noodles will come out of the deep-freeze bag as one adult stuff, but they will separate promptly when they hit the boiling water. Use a couple of chopsticks to stir them up and separate the strands .
If store in the refrigerator, it ’ sulfur best to store the boodle and roll it fresh. The refrigerate dough must be used within 1 day .
Noodles in freezer bag, thewoksoflife.com
Noodles in freezer bag, thewoksoflife.com
I did something pretty elementary with my assign of these tasty noodles .
Homemade Chinese Egg Noodles with Garlic, Scallion, and Chili, thewoksoflife.com
Here’s exactly what I did:
I added chopped green onion ( about 1 tbsp ), garlic ( 1 clove ), and chili ( 1/2 of a Thai shuttlecock chili ) over the top, and poured a couple tablespoons of heated vegetable oil over the aromatics so they sizzled and released their flavors. then I added 2 teaspoons soy sauce, 1 teaspoon black vinegar, and 1/2 teaspoon sesame petroleum. I mixed it up, and HOOVERED it. It was sol DELICIOUS .
Homemade Egg Noodles Tossed in Sauce, thewoksoflife.com
Trust me, this recipe is so worth it ! hera are some other recipes you can make with these noodles :

Recipes to Make with These Noodles

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4.97

from

27

votes

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!

Homemade Chinese Egg Noodles, thewoksoflife.com

serves:

4

Prep:

15

minutes

Cook:

10

minutes

Total:

55

minutes

Print

Ingredients

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 hired hand, adopt instructions here. To roll using a pasta curler, flatten the boodle half into a thin rectangle, about ½ – ¾ column inch slurred ( about 1-2 centimeter ) .
  • 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 pocket. 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 together .
To cook, add them straight into boiling water freeze ; do not thaw ahead, or they may stick together. The freeze noodles will come out of the deep-freeze bag as one big obstruct, but they will separate when they hit the boiling 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 only. While we do our best to provide nutritional information as a general road map to our readers, we are not attest nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information 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 choose nutrition calculator to determine nutritional information with the actual ingredients and quantities used .

source : https://thaitrungkien.com
Category : Tutorial

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