Homemade Chinese egg noodle or mie telor / mie kuning is a staple in Asian cuisine. This recipe gives you firm and chewy noodles without any chemicals. Recipe is suitable for either machine or handmade.
If there’s such thing as noodlehead, our family will sure win that title 🙂 I think we eat noodles more often than we do rice, which is another Asian staple for carbs. Chinese egg noodles are one of my favorites. We call this mie telor or mie telur, or mie kuning, or sometimes the general term is just mie basah (wet/fresh noodles) in Indonesia. This Chinese egg noodle recipe is suitable for both machine and handmade version.
INGREDIENTS FOR CHINESE EGG NOODLES
1. BREAD FLOUR
Bread flour has the highest gluten content compared to all-purpose flour. The brand I used has 12.7 % gluten content. You can use all-purpose flour too, the noodle will have a softer texture.
2. TAPIOCA STARCH
The addition of tapioca starch contributes to that bouncy and chewy texture too, which is nice without having to add
alkaline water / lye / kansui. Tapioca starch is widely available in pretty much any grocery store these days. You don’t have to go to the Asian store to find one.
The eggs add to that soft and richness to the noodles
I would not recommend omitting salt in this recipe, or any noodle dough recipe. The salt is needed to help form a nice stretchy dough
I suggest using a neutral-tasting cooking oil like grapeseeds oil, avocado oil, and canola oil
The dough doesn’t need a whole lot of water, so do not dump all in the recipe, instead, you need to add a bit by a bit.
HOW TO MAKE EGG NOODLES
1. Combine the two types of flour, salt, oil, and eggs in a mixing bowl. If using a machine, use a dough hook attachment to knead the dough and gradually add water and let the machine knead until you get a smooth dough and then rest the dough for 30 minutes. If kneading by hand, gradually incorporate the flour into the egg and gradually add water teaspoon by teaspoon until you get a rough dough.
2. Cover and let the dough rest for 30 minutes if you knead by hands. It’s important to let it rest so the gluten relaxes and it’s easier for you to work with. After that knead the dough a few times until you get a soft dough and then rest again for another 30 minutes before proceeding to shape and cut.
3. Divide the dough into 4 portions and dust with some flour
3. Proceed to roll and cut. If using hand, use a rolling pin to roll into about 1/4-inch thickness and then use a sharp knife to cut into equal size and dust each strand with flour liberally
These were cut using fettuccine cutter, so they are wider and flatter.
These were cut using the spaghetti cutter.
HOW TO COOK EGG NOODLES PROPERLY
1. USE A LARGE POT
You need to boil a large pot of water to cook noodles. I’ve tried with smaller pot (what was I thinking) and the noodles turn out gummy and starchy. The noodles need space to move around.
2. MAKE SURE THE WATER IS ROLLING BOIL
Yes, I can’t stress enough the importance of rolling boil water when it comes to cooking noodles. If it’s not, you’ll end up with starchy noodles
3. SALT AND OIL
The salt adds some taste to the noodles and the oil adds a bit of shine and help to prevent the noodles from sticking to each other
4. DRAIN OFF WATER
Drain off all the cooking water and proceed with recipe you are going to use or if you are going to use this for stir-frying, rinse the noodle in cold running water to stop the cooking process or the noodles will continue to cook and get soggy.
STIR-FRY NOODLES OR TOSSED NOODLES RECIPE IDEAS USING CHINESE EGG NOODLES
The Best Indonesian Mie Goreng (Mie Goreng Jawa)
Super Easy Scallion Oil Noodles
Asian Crispy Ground Beef Noodle Salad
Mie Kangkung Belacan Medan (Spicy stir-fried noodles with shrimp paste and water spinach)
Mie Aceh (Aceh noodles)
Super simple spicy and tangy noodles
NOODLE SOUP IDEAS USING CHINESE EGG NOODLES
Mie Sop Ayam Medan (Indonesian Chicken Noodle Soup)
Speedy Rotisserie Chicken Noodle in Coconut Lemongrass Soup
Saucy Curry Shrimp Chow Mein
Mie Hokkian Medan / Hokkian Noodle
Mie Ayam Jamur (Noodles with Chicken and Mushroom)
HOW TO STORE CHINESE EGG NOODLES (OR ANY NOODLES)
STORING: For cooked noodles, toss the noodles with a bit of cooking oil after cooking, let them cool down completely. Place them in a ziplock bag and they can be kept in the fridge for up to 5 days. For uncooked noodles, portion the noodles out and coil them into rounds and then place in a baking sheet lined with parchment paper and place the noodles not touching each other and let them freeze for 1 hour and then transfer to a freezer bag. They can be kept in the freezer for up to 1 month. DO NOT KEEP uncooked noodles in the fridge, they will not survive and turn into mush! You can proceed to cook the frozen noodles without thawing in boiling water after that.
This egg noodles recipe from my mom uses fewer eggs compared to the Homemade Matcha Egg Noodles that I made last year. Both are good. The one that used fewer eggs has a firmer and chewier texture.
DID YOU MAKE THIS CHINESE EGG NOODLES RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Homemade Chinese Egg Noodles (Mie Telor - Mie Kuning)
Prepare dough using a standmixer:
- Mix the two flours, salt, oil, and eggs in a mixing bowl of a stand mixer or large mixing bowl
- Attached a dough hook and run it on low to medium speed (speed 4 on kitchen aid) and gradually add in the water. Don't be tempted to add more water unless the dough is really dry and won't come together. If you do add water, add teaspoon by teaspoon, just until it combines into a dough and let the machine kneads it into a smooth dough. Cover the dough with plastic wrap and let it rest for 30 minutes
Prepare dough by hands:
- Mix the two flours with salt in a large mixing bowl. Make a small well in the middle and add in lightly beaten eggs and oil
- Add a bit more water teaspoon by teaspoon if the dough is a bit dry. Gradually incorporate the flour with the egg yolks and knead into a ball, it won't be smooth yet at this point. Cover and rest for 15 minutes and then go back and knead again into a smooth dough ball. Don't be tempted to add more water unless the dough is really dry and won't come together. If you do add water, add teaspoon by teaspoon, just until it combines into a dough and let the machine kneads it into a smooth dough. Cover the dough with plastic wrap and let it rest for another 30 minutes
- Cover the dough with plastic wrap and let it rest for 30 minutes
Cutting the noodles with a machine:
- After 30 minutes, the dough is soft and pliable at this point. Lightly flour your work surface and divide the dough into 4 and work with one dough at a time and keeping the rest covered to prevent them from drying out. I flattened the dough with my palms (flat enough to feed through the roller) and generously dust it with some flour and set the roller to 1 and roll and fold again and gradually up the setting to 2 or 4 (depending how thick you want it to be) until you get a nice "sheet" of noodles. It's the thickness I like, not too thin and not too thick
- Change to a cutter, spaghetti or fettucini cutter are perfect for this, and feed the sheet through the cutter and repeat with the rest of the sheets
Cutting the noodles by hands:
- Dust your working surface with flour. Flatten the dough slightly and then use a rolling pin to roll into about 1/4-inch thickness
- Starting from the side near you, roll the sheet of dough up into a long roll and use a sharp knife to cut into thin or thick strips (it's up to you). Dust the strips of noodles you cut with flour to prevent them from sticking together. Repeat with the rest of the dough
Cooking the noodles:
- If you don't cook them on the same day, it is best to hang them on a drying rack to let them dry completely. Cooking time may take few minutes longer after you dry them
- Cook the noodles in a rolling boil water with a pinch of salt and few drops of cooking oil and boil for about 1 1/2 - 2 minutes. It doesn't take long to cook fresh noodles. Do not overcook them. Once they are cooked, drain off all the cooking water and proceed with a recipe you are going to use or if you are going to use this for stir-frying, rinse the noodle in cold running water to stop the cooking process or the noodles will continue to cook and get soggy