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And here we are with a new recipe to be able to prepare noodles at home! This time it’s the Chinese Egg Noodle Recipe! Delicious and firm, perfect to be used in soups or stir fried. They are really light, tasty once tried they you will love them to want to try them in a thousand different ways!
The Chinese Egg Noodle Recipe
Contrary to what you can imagine, rice noodles are not the main noodles consumed in China. There are many types and very often they are linked to the type of preparation or a type of recipe. Chinese Egg Noodle Recipe are really widespread and are used to prepare some of the most famous dishes of Chinese cuisine, really very different from the one we know adapted to Western tastes.
For example, they are used for Lan Zhou Ramen, the dish from which Japanese Ramen is derived, Lo Mein and its many variations, Dan Dan Noodles and many other delicious dishes.
The recipe that I propose today is based on that of my favorite Youtuber regarding Chinese cuisine, Souped Up Recipes. On her channel you can really find out what is the typical Chinese cuisine and learn really delicious dishes.
Flours Suitable For Noodle Preparation
To prepare wheat noodles in general you need a flour really rich in gluten, in fact there are special flours, but obviously country that you go, products that you find, and consequently for what concerns the flours I have done research, tests and different tastings to understand which flour best suits this recipe. For example, for Ramen I always add vital wheat gluten, since they need a high percentage of gluten. Chinese Egg Noodle Recipe also need it, but not necessarily in such a high percentage as Ramen.
Being in Italy my research on the most suitable flour is based on the flours I can find here in Italy.
Depending on where you are, if you can get your hands on the flour for noodles then there is no problem. Otherwise I recommend you bread flour with a high percentage of protein 12% is already an excellent percentage. I use a W260 strength flour and a W380 and possibly add vital wheat gluten according to the recipe. In this specific case I used a W380 already enriched with vital wheat gluten.
How To Make Egg Noodles
The preparation of Chinese Egg Noodle Recipe. it’s not complicated at all. Just mix the ingredients by kneading them by hand or with the use of a kneading machine. The dough must be homogeneous and not sticky to the touch. Otherwise, work the dough by adding a little flour at a time until you get the right consistency. And after the rest of about 30 minutes, just pull it with the pasta machine trying to get smooth strips and homogeneous dough and with regular edges. Once you get the rectangles sprinkle them with starch so that they don’t stick to each other.
To get some nice Chinese Egg Noodle Recipe I suggest you get to a 4 or 5 thickness and cut them with a die for spaghetti or tagliolini for the thinnest that in Chinese are called Si Mian and for the thicker ones called Kuan Mian, the die for fettuccine. Make sure that once cut they are well detached from each other and passed into the starch eliminating the excesses.
You can store them in the fridge for a week or for 4-5 months in the freezer. In the case of frozen ones, cook them without defrost them. For cooking, it will take from 2 to 4 minutes, depends on the thickness and format but as it’s good to do with fresh pasta a taste removes any doubt.
Now that you know how to prepare Chinese Egg Noodle Recipe, all that remains is to choose which recipe to try!
Chinese Egg Noodle Recipe
Equipment
- Pasta Machine
- Die for Tagliolini
- Die for Fettucine
Ingredients
- 500 g Bread Flour or hig gluten Flour *Note
- 100 g Water
- 3 Eggs
- 1 tsp Salt
- 100 g Bread Flour to adjust the consistency of the dough
- Cornstarch to dust the dough
Instructions
- Combine the flour, water, eggs and salt in the bowl of the mixer. Knead for 15 – 20 minutes using the hook.500 g Bread Flour, 100 g Water, 3 Eggs, 1 tsp Salt
- Check that the dough is firm and not sticky to the touch, in this case add a little more Manitoba flour until you get the right consistency.100 g Bread Flour
- Cover and let it rest for 30 minutes.
- Divide the dough into 6 equal parts and start working them with the widest thickness of the pasta machine to obtain homogeneous and smooth looking rectangles of dough with regular edges.
- Once the rectangles of pasta are obtained, sprinkle them with corn starch or potatoes to prevent the pasta from sticking.
- Work each portion of pasta until you reach size 4 or 5 and use the die for Tagliolino or spaghetti for the thin format or for fettuccine for the thicker one.
- Sprinkle the spaghetti with starch, eliminating excesses.Cornstarch
- Refrigerate in a container for a week or freeze them for 4-5 months.
- Cook for 2 to 4 minutes depending on the thickness and size, I suggest you taste them to make sure they are cooked.
Notes
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.