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When my mom told me that I could make my own egg noodles, I found it hard to believe. Well, one thing was because I thought it requires some kind of machinery that I do not own and it is too much work. No machine needed. No preservatives or chemicals (that’s a good thing). If you make a big batch, you can keep it a bit longer by freezing individual portion. Use it to make egg noodle soup or even stir-fry. Check out recipe to make Fresh Egg Noodles with a pasta machine too
HOME MADE FRESH EGG NOODLES (about 1 lb)
Ingredients
To make noodles:
- 16 oz of bread flour (or use high gluten flour)
- 4 egg yolks (beaten)
- 2 tsp of salt
- 4 Tbsp of cooking oil
- 7 ½ oz of water
To make stir-fry noodles:
- 1 lb pre-cooked home made noodles from recipe above
- 3 cloves garlic (finely minced)
- Few stalks of Chinese broccoli (Choy Sum) (roughly chopped)
- 1 cups of bean sprouts
- 4 Tbsp of cooking oil
- 1 Tbsp of soy sauce
- 1 Tbsp of oyster sauce
- ½ Tbsp of fish sauce
- Dash of white pepper
Instructions
- Combine all ingredients in a large mixing bowl (except for the water) and set aside 2 Tbsp of oil to cook the noodles. Stir to mix and gradually add in water and knead until the dough is smooth and no longer sticky to your hands and the bowl. Move the dough onto a clean working surface and knead again. The dough shouldn't be sticky to the working surface. The longer you knead, the better.
- Place the dough back into the mixing bowl and cover with wrapper and let it rest for 30 minutes. Once the dough is ready, dust your work surface and roller with some flour. Knead again for another 5 minutes and then roll it out to about 1/4-inch thick
- Starting from the side near you, roll the sheet of dough up into a long roll and use a 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
- Bring about 8 cups of water along with 2 Tbsp of oil to a rolling boil. Add in the noodles and lightly stir a bit and bring it back to a boil. When it's boiling add in 4 cup of cold water and bring it back to a boil. Remove from the heat. Discard the water and rinse the cooked noodles in cold running water. Toss with some cooking oil and ready to use for stir-fry
- Preheat wok with oil. Add in garlic and saute until fragrant. Add in the Chinese broccoli, saute briefly until they are soft. If you wish to add in some slices meat like chicken, beef, pork, etc, this is when you add it and saute until they are cooked through. Add in the noodles and continue to saute for about 5-8 minutes. Add in seasoning and taste to your liking. It is best when served hot
Marv's Recipe Notes
If you will use it in within 2 days, then you can just refrigerate it. If you plan to freeze the noodles for future use, do not cook the noodles. After you dust the strips of noodles with flour, portion them out and wrap with wrapper and store in air-tight container. They are good for about one week in the freezer. When ready to use, do not thaw the noodles. Follow instruction to cook the noodles in the recipe
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4 comments
Great recipe egg noodles for beginners. I like it so much. Really thanks for sharing.
Cheers,
Freya
Hi I want to try this but I was wondering if you can dry the noodles??
Hi Kisna,
I never tried to dry them before, but I did read from other cookbook when I made the Kazakh noodles, which used pretty much the same ingredients I used for this noodles and they did mention that the noodles can be dried by hanging them strand by strand on a rod or whatever you have, so they get good air circulation to dry them and won’t stick together. If your noodles are thick, it may take a bit longer for them to be very very dry. I can’t remember the exact length of time you need, but it may take few days if I’m not mistaken. Hope it helps.
Luvly recipes, thx a lot…)))