How To Make Mee Pok Noodles From Scratch

WHY YOU’LL LIKE THIS RECIPE

1. Most people already have these ingredients in their pantry, so it’s simple and fuss-free. Although it might not be a staple in your pantry, tapioca flour is now widely available in large grocery stores 2. Recipe is suitable for both machine and handmade version 3. The texture of the noodles is chewy, akin to that of chewy ramen noodles. When cooked, noodles do not readily break into small pieces.

HOW TO MAKE CHINESE EGG NOODLES

1. PREPARE THE DOUGH Mix the two flours, salt, and eggs (omit for vegan version) in a mixing bowl Stir to mix with a spatula and gradually add in water a bit by a bit, then eventually use your hands to mix. The dough will be VERY DRY (unbelievably dry that you might think I’m crazy!). The dough will barely come together. You still have a mass, but there will still some loose crumbs. You are on the right track. If you get a smooth dough, you won’t get chewy noodles

Cover the dough with plastic wrap and let it rest for 30 minutes if you plan to roll and cut with a machine. You CANNOT skip this part. If you plan to roll and cut the noodles by hands, rest it for 1 hour. It will be easier on your arms later After 30 minutes, uncover the wrap and you will notice that the dough is noticeably softer and easier to knead together to form a DRY mass. Yes, the dough will still be at a dry side. We want it this way, but no more loose crumbs, just dry and still ragged looking and not smooth 2. CUT THE NOODLES (WITH A MACHINE) Flour your work surface and divide the dough into 4 and work with one dough at a time I flattened the dough with my palms (flat enough to feed through the roller) and generously dust it with some flour Set the roller to 1 and roll and fold again and gradually up the setting to 2 (I won’t go thinner than that) until you get a nice smooth “sheet” of noodles. This is not smooth yet. Fold and roll again I like spaghetti cutter the best. It’s perfect for this type of noodles. Fettucine may be a bit too thick and too chewy for this type of noodle, but still good. Change to a cutter, I use a spaghetti cutter. Turn the speed to 2. Generously flour the sheet with flour again and feed the sheet through the cutter. Generously toss the cut noodles with more flour to prevent sticking. Repeat with the rest of the sheets 3. COOK THE NOODLES Cook the noodles in a rolling boil water with a pinch of salt and few drops of cooking oil and boil for about 1- 1.5 minutes. It doesn’t take long to cook fresh noodles. Do not overcook them

Once they are cooked, drain off all the cooking water and rinse the noodles with cold running water to get rid of excess flour/starch and proceed with a recipe you are going to use

These were cut using fettuccine cutter, so they are wider and flatter. These were cut using the spaghetti cutter.

What are Chinese Egg Noodles?

Chinese egg noodles are made from wheat flour and egg. These noodles are used in many stir-fry dishes, such as Mie Goreng (recipe to follow), and they are also added to soups, such as wonton noodle soup.

These are made exactly like my ramen noodle recipe, but with the addition of salt and an egg.