What are Chinese Egg Noodles?
Chinese egg noodles are made from wheat flour and egg. These noodles are used in many stir-fry dishes, including Mie Goreng (recipe forthcoming), as well as soups (such as wonton noodle soup).
You will prepare these in the same manner as my ramen noodle recipe, with the exception that egg and salt are required.
Chinese Egg Noodles: Recipe Instructions
In the bowl of a stand mixer, combine the flour and salt. To create a shaggy dough, combine the water and eggs.
Start the mixer with the dough hook attachment and knead the dough for 10 minutes. Be patient and allow the dough to slowly come together. For a total of 15 minutes of hand-kneading, add 5 more minutes.
Cover the dough and allow to rest for 30 minutes. After the dough has rested, you’ll notice that it is softer and more malleable.
Divide the dough in half. Set one half aside, covered.
To roll by hand, follow instructions here. Flatten the dough half into a thin rectangle that is between 12 and 34 inch (about 1-2 cm) thick before rolling it with a pasta roller.
Feed the dough through the pasta roller while it is set to the thickest setting, being careful to guide it straight to prevent it from going crooked or getting caught in the roller’s sides.
Keep passing the dough through the roller once at each setting, thinning it out by one setting each time.
To make the dough less bulky and challenging to handle once you’ve completed half of the settings, you might want to cut it in half. When my dough had reached the second-to-thinnest stage, I cut it.
It was getting pretty long, as you can see in the picture below!
Flour the dough sheet completely on both sides once it is thin enough that you can see your hand through it.
Then run it through your desired noodle cutting setting.
The first batch was fairly thinly cut, but wide egg noodles could also be made. Noodle soups benefit more from thinner noodles, while stir-fries benefit more from wider noodles.
To stop the noodles from sticking to one another, toss them in more flour. You may have noticed that a few of the noodles weren’t completely cut through. Because the noodles are elastic and stretchable, you can pull them apart to separate them.
Repeat with the other half of the dough. This recipe makes four portions.
Bring a sizable pot of water to a boil in order to prepare the noodles. To prevent the noodles from clumping together, add them and stir them right away.
They can now be added to your preferred sauce, noodle soup, or stir-fry after being immediately drained.
If you aren’t planning on eating all four portions of noodles at once, you can freeze the leftovers. Simply toss them thoroughly in flour, and transfer them to an airtight freezer bag. We love these reusable bags.
The noodles will stick together if they are compressed in the freezer (don’t stack anything on top of them).
To cook, add them straight into boiling water frozen. Do not thaw beforehand, or they may stick together. The frozen noodles will emerge from the freezer bag as a single large block, but once they contact the boiling water, they will quickly separate. Stirring and separating the strands should be done with a pair of chopsticks.
It’s best to keep the dough and roll it out freshly if storing in the refrigerator. The refrigerated dough must be used within 1 day.
With my serving of these delicious noodles, I did something fairly simple.
Here’s exactly what I did:
I sprinkled chopped scallions (about 1 tbsp), garlic, and chili (half of a Thai bird chili) on top, then drizzled a few tablespoons of hot oil over the aromatics to make them sizzle and release their flavors. Following that, I added 1/2 teaspoon sesame oil, 1 teaspoon black vinegar, and 2 teaspoons soy sauce. I mixed it up, and HOOVERED it. It was SO DELICIOUS.
Here are some more recipes you can make with these noodles, trust me, they’re worth it:
Nutrition Facts Per Serving: 304 calories; fat 10.3g; saturated fat 8g; mono fat 4.5g; poly fat 2.8g; protein 14.4g; carbohydrates 39.6g; fiber 2.3g; cholesterol 106mg; iron 8mg; sodium 662mg; calcium 54mg. Advertisement
We used chicken breast instead of mushrooms because we had it on hand and I really liked the recipe. Everyone should add the eggs when the recipe directs, but mix them thoroughly with tongs or string as you cook. They are meant to sort of “coat” the noodles with the sauce while absorbing flavor. Since I typically prepare eggs separately when cooking Asian cuisine, I initially found it strange, but if done correctly, it works perfectly. Also, I advise purchasing a jar of genuine Asian chilli paste when it comes to the paste. It is hotter than a typical or Mexican paste. If that’s still too spicing hot for you, I would suggest adding a little sweet paprika to give it a more mild flavor.
This was a side dish that we served with some chicken satay from Cooking Light. A couple of things: I skipped the eggs and used a 6 oz package of dried Chinese noodles. incredibly simple to put together once everything has been prepared in advance and is bursting with flavor. almost too spicy for us. I’ll reduce the amount of chile paste slightly the next time. However, this is excellent and you can easily add more vegetables to make it a main dish. Try this the next time you want chow mein from the drive-through!
I used this recipe and gave it a little of my own personal touch, and it was AMAZING!
A quick, yummy dish for weeknights. Flavor is good, and its so convenient to whip up. To cook the eggs separately from the noodles, mushrooms, and sauce is the only thing I would change. If I followed the recipe exactly, the eggs set up on top of the noodles when I made it, making the sauce and noodles a bit too thick and sticky for my tastes. The following time, I’ll prepare the eggs like scrambled eggs in advance and add them to the dish just before serving.
Although everyone else I’ve made it for doesn’t like it at all, I really like this recipe. Over the years, I’ve made it several times and continue to enjoy eating it. I always use packaged noodles that only require three minutes to cook and I never add chile paste.
Although I found it to be tasty, I felt like something was missing. Even though the sauce was thick and covered the noodles, perhaps I would have preferred more sauce. Because it was quite spicy, I won’t use as much chili sauce in the future. Additionally, I omitted the spinach because I don’t like it. Ill make this again – my boyfriend liked it too.
I loved this recipe. I used dried, fried Chinese egg noodles from the supermarket, and I didn’t experience the mushiness that some people have complained about. Making the sauce first is advised because the entire recipe whips up quickly because they cook in 3 minutes. Since 2 cups of spinach are insufficient once it wilts, I always use more (4 or more cups). Because it’s quick, simple, inexpensive, and delicious, this recipe has become a staple in our home!
I didnt care for this at all. It did have a weird sour flavor. I think perhaps the lime juice was out of place. I gently beat the eggs in a cup and cooked them in a large omelet-like disk before cooking the mushrooms. I sliced the egg into ribbons throughout the cooking of the mushrooms. It would have been nice to have a bit more, maybe four cups, because the spinach also withered away to nothing.
I was not a fan at all of this recipe. I believe the ketchup gave the sauce an unpleasant sour flavor. Additionally, despite the fact that I only used slightly more than one teaspoon of chili garlic paste, it was way too hot for my son and almost too hot for my husband and I (possibly because the brand of chili garlic paste I used was hotter than most??). We wouldn’t have been able to eat it if I had used the entire amount. I omitted the eggs, which many reviewers claimed made the dish mushy, and I doubt I would have preferred it if they had been added. The amount of cooked chicken I used was a half pound, and that was about all I liked about the recipe. I will not be making this again.
This was fine but not amazing
I used whole wheat pasta in order to increase the amount of protein and fiber. I also reduced the amount of lime juice and sesame oil (I don’t like sesame oil very much because I think it can be a little overpowering). Instead of having scrambled eggs in the pasta, I tempered the eggs so that they produced more of a sauce, like a carbonara. Next time, I might try adding some other vegetables like another reviewer did because it was quick, simple, and delicious.
I’ve already made this twice, and the first time after adding the eggs, the texture was mushy and pasty. I decided to try it again and increase the sauce the next time because the flavor was so good. I used linguine and added tofu both times. The texture became much more tolerable after increasing the sauce by two times (soy sauce through chili paste). As suggested by other reviewers, I would advise tripling the sauce and scrambling the eggs separately before adding them to the dish.
The dish turned out really well, but preparation in advance and some knowledge of stir-frying are definitely required. For instance, I would have preferred the instructions to inform me to prepare the soy/oil/chile sauce earlier in the recipe (perhaps while preparing the noodles) because a good stir-fry tends to cook up very quickly once you get started. In this manner, you can avoid accidentally overcooking your vegetables while preparing the sauce. Moving the noodles to the side while the eggs cook will prevent your noodles from becoming coated in goo. I have to agree with sprky182 on this.
Super fast and easy, and full of flavor. Delicious! I moved the noodles to the side of the pan as I scrambled the eggs to prevent them from getting mushy.
came out mushy; next time, I’ll separate the eggs and scramble them before adding them to the finished dish. I’ll also double the sauce.
My husband and I both enjoyed the dish because it was SO tasty and quick. We were very happy with our outcomes overall, though I’m not sure I’d keep the eggs the next time because they didn’t seem to add much to flavor or texture. Well definitely make this again.
I was disappointed. It didnt come out like the picture depicted. It was thick and mushy.
I included cabbage, carrots, and any other vegetables I needed to use up before they went bad. My family loved it. super easy, fast and tasty! Advertisement.
FAQ
How do you make egg noodles step by step?
Onion should be cooked and stirred in oil in a nonstick skillet over medium heat for about two minutes, or until fragrant. Add noodles and stir for 2 minutes more. Pour eggs, water, and salt into the same skillet as the noodle mixture after whisking them together in a bowl. Cook and stir eggs for 2 to 4 minutes, or until they are fully set.
What are Chinese egg noodles made of?
The usual ingredients for making Chinese egg noodles are wheat flour, eggs, water, and salt. To help make the noodles chewier, richer, and to add flavor and color, eggs are added to the ingredients. Some recipes call for lye water.
How do you make Chinese dry egg noodles?
Bring to boil 2-3 quarts of chicken or beef broth. Drop noodles into boiling broth. Cook for 20 minutes, or to the desired doneness, on a slow boil. To prevent the noodles from sticking to the bottom and to one another, stir occasionally.
Do you have to let homemade egg noodles dry before cooking?
To avoid the growth of salmonella, they should only be allowed to hang for two hours while drying at room temperature. The drying of noodles in a food dehydrator is also possible; the recommended drying time is two to four hours at 135F.
