Homemade matcha egg noodles

Course: Noodles

Cuisine: Asian

Prep Time: 40

Cook Time: 2

Total Time: 42

Servings: servings

Calories: 356kcal

Author: Marvellina

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!

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US Customary - Metric

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