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These noodles bring a pop of color and a delicate, earthy flavor that brightens any dish. Whether you’re a seasoned home cook or new to making noodles, this recipe is approachable and rewarding. Give it a try—you might just find your new favorite bowl of noodles too!
From Mom’s Egg Noodles to Matcha Magic
Growing up, my mom often made egg noodles from scratch, and I was always fascinated watching her mix and knead the dough. It was a comforting ritual in our kitchen. One day, I thought, why not twist those homemade noodles by adding matcha powder? I’d never been to Japan (yet!), but I loved the idea of combining the familiar with something a little different and vibrant.
The result? Soft, springy noodles with a subtle, earthy flavor and a lovely green hue that my family now loves just as much as the traditional version. It’s become a new favorite, especially in cozy noodle soups.
Why You’ll Like This Recipe
- A fresh spin on classic homemade egg noodles with a gentle matcha aroma and beautiful green color.
- Extra egg yolks create a silky, rich texture that feels indulgent but still simple.
- Perfect for soups, stir-fries, or cold noodle salads—super versatile!
- Making noodles from scratch is fun, relaxing, and impressively satisfying.
Tips for Success
- Use quality matcha powder for bright color and best flavor. I recommend ceremonial-grade matcha powder
- Resting dough makes it easier to roll thin and cut neatly.
- Hand-cut noodles have a rustic charm, but a pasta machine helps get even thickness.
- Cook noodles in small batches to avoid clumping.
Serving Ideas
- Soup style – In a rich pork bone broth with crispy fried shallots, scallions, and cilantro.
- Quick toss – Garlic, soy sauce, and sesame oil for a simple weeknight dinner.
- Cold noodles – Serve with a soy-based dipping sauce and shredded chicken for a refreshing summer dish.
FAQ
Q: Can I use bread flour instead of all-purpose?
A: Yes! Bread flour will give your noodles a chewier texture if you prefer that.
Q: How much matcha should I add?
A: Start with 1 Tbsp for a subtle flavor and color, but feel free to increase up to 4 teaspoons if you want it more pronounced.
Q: Can I make the dough ahead of time?
A: Absolutely! Wrap it tightly in plastic and refrigerate for up to 24 hours. Bring it back to room temperature before rolling.
Q: How should I store leftover noodles?
A: Keep cooked noodles in an airtight container in the fridge for 2–3 days. To reheat, briefly dunk in boiling water or toss in a hot pan.
Q: Can I freeze the dough or noodles?
A: You can freeze the dough wrapped well for up to 2 months. For cooked noodles, freeze on a baking sheet first, then transfer to a sealed bag to prevent sticking.
Homemade matcha egg noodles
Ingredients
- 280 g all-purpose flour plus more for dusting
- 100 g large eggs from 2 large eggs
- 80 g egg yolks from large eggs
- Pinch of salt
- 1 Tbsp matcha powder more if you like a stronger matcha flavor
Instructions
Prepare the dough by hands:
- Make a mound of flour on a clean surface, then create a well in the center. Crack in the eggs, yolks, matcha, and salt. Use a fork to gently whisk and gradually draw in flour from the edges until a rough dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. If sticky, dust with flour; if dry, add a teaspoon of water. Wrap in plastic and rest for 30 minutes to 1 hour
Prepare the dough with a standmixer:
- Use the dough hook attachment on your stand mixer to make kneading easier and less time-consuming. Mix on low speed for about 2 minutes to combine the ingredients, then increase to medium, speed 4 and knead for 6–8 minutes until the dough becomes smooth and elastic. Just be careful not to overheat the dough—if it gets too warm, let it rest for a bit before continuing. Once done, wrap and let it rest for 30 minutes to1 hour before rolling out.
Roll & cut noodles
- Dust your work surface with flour. Divide dough into four portions, keeping unused pieces covered. Roll one portion thin with a rolling pin or pasta machine to 1/4 inch thickness. Dust lightly with flour, fold into thirds, and slice into even strips, about 1/4-1/2 inch wide, it's up to you. Unfold and toss lightly in flour to prevent sticking.
Cook noodles
- Boil a large pot of water. Add noodles in batches, stirring immediately to prevent sticking. Cook for 1½ minutes or until al dente. Drain and rinse under cold water to stop cooking and keep the perfect texture.
*Nutrition facts are just estimates and calculated using online tools*
This egg noodles recipe is a keeper. I know it uses more eggs than other recipes, but I think that’s what makes the noodles so good!!
4 comments
Tried this recipe last night. The two kids and I finished the entire portion. In fact, it wasn’t even enough! It’s a must-repeat!! Thanks a lot!!
Hi CC, wow…I’m happy to hear that you guys polished it off!!! Nothing makes a mama happier when kids eat so well 😉 Thank you so much for letting me know
You did such a wonderful job in cutting those noodles by hand. So pretty <3
Thank you Soe. It’s pretty laborious (to me at least). I think the pro can cut by hand like no other’s business though