This article is a part of a collection of fantastic egg recipes provided to you in association with BC Egg. All opinions are my own.
Food bloggers and writers are very seasonally aware people. We tend to pay attention to the ingredients that are in season, but it is also wise for us to plan ahead for certain holidays and events. You won’t find many Christmas cookie recipes published in July, and for good reason. With Valentine’s Day just a few days away on February 14, it’s not surprising that many food blogs are overflowing with Valentine’s Day recipes. That’s fantastic, of course – I think my chocolate beet cake is a pretty fantastic little seasonal recipe, and you can bet that if I could attach tiny recipe cards to Cupid’s arrows, I would. However, this year I’m much more anticipating the holiday that occurs two days later: the Lunar New Year. Since I married into a Taiwanese family and reside in a region of Canada with a sizable Chinese population, the food and festivities around here are in full swing. And food in particular tends to take on special significance.
This year, I actually posted two Chinese New Year recipes on Diversivore (the other is for chao nian gao), so I’ll keep this short to avoid repeating myself. Basically, the Lunar/Chinese New Year is a time for everyone to return home, spend time with their families, and partake in numerous celebrations designed to mark the beginning of a happy year and bring good fortune. Many of these celebrations are focused on foods with symbolic meaning. Due to linguistic reasons that I won’t go into here and the fact that dumplings resemble silver and gold ingots, people eat them. Steamed chicken (with the head and feet attached) symbolizes sustenance and abundance for the entire family as well as harmony within the family. Additionally, a ton of different foods are consumed because word play is so important. The foods and ingredients are essentially homonyms or puns for words that denote wellbeing, abundance, and prosperity. If you enjoy language, I urge you to read the following post as well, in which I discuss linguistics in great detail. It’s a really interesting topic, and I could write about it all day, but today we’re going to focus on how two of my favorite foods—eggs and noodles—come together.
Who doesn’t love noodles? I mean, regardless of their composition or origin, they are the ultimate in comfort food. Noodles originated in East Asia, where they can be made in almost any way with wheat, buckwheat, mung beans, rice, and other starches. It should come as no surprise that they have acquired significant cultural significance given that they have been a part of Chinese culture for well over 2000 years. Long, undamaged noodles have come to stand for longevity; in fact, cutting your noodles now signifies the danger of shortening your own life. No biting – you slurp those bad boys. Or, if you’re one of my kids, you simply sit there as you stuff the noodles into your mouth, worried that you won’t have enough room in your mouth before the noodles are finished. Either way.
Additionally, during the new year, eggs play a significant and popular role. The eggs themselves stand for fecundity and the desire for a large and healthy family, while the yellow yolk is symbolic of gold. Because of that, whole egg dishes (like my Taiwanese Tea Eggs) are understandably popular now. To be fair, though, they’re pretty much loved all year long. They also play a prominent role in the adorable custom of egg balancing, which is connected to Lunar New Year and the arrival of spring. According to folklore, if fresh eggs can be balanced on their broad end due to celestial or gravitational alignment, it will bring (you guessed it) good luck for the upcoming year. Midway through the 20th century, the custom was brought to the USA, but the date was changed to coincide with the equinox. Taiwan, meanwhile, links the event to the Dragon Boat Festival, which takes place sometime in late spring or early summer. The truth is that it doesn’t matter what day it is at all; you can balance an egg at any time of the year. But trying is fun. Or infuriating. Or both.
Many Chinese noodles are only made with wheat and water, but the addition of eggs results in a richer, chewier dough with a beautiful yellowy hue. Let’s combine those eggs and noodles now, shall we? Making noodles is one of those tasks that is typically left to specialized restaurants and retailers; very few people make them at home. Now, you’re excused for thinking that this recipe might not be appropriate for you if you happen to live nearby a master noodle maker. However, let me outline the three reasons for the remainder of you to make your own egg noodles at home.
The first three points are fairly self-explanatory, but let’s really focus on the taste issue for a minute. Chinese egg noodles that are made from scratch taste fantastic and have a texture and freshness that elevate the ingredient from its usual filler status. Such noodles can serve as an anchor for a dish instead of just going in it. Regarding that simple point, they are actually quite simple, but as usual, I’ll provide plenty of notes, advice, and suggestions below. Things are much simpler when you aren’t speculating about the details, as is so frequently the case.
Once you’ve made your noodles, you can experiment with using them in various dishes. They are excellent in soups because of how well their flavorful, chewy texture holds up. However, if you really want to impress your friends, check out my quick recipe for soy sauce fried noodles in the paragraphs below (or scroll down for a shorter version at the end of this post).
Several varieties of Chinese noodles can be made using the dough that this recipe produces. However, (as with Italian pasta) the fundamental flavor is largely the same. These are primarily distinguished by the way they are cut and used.
Note: For each variety listed below, the name in Traditional Chinese characters, Mandarin (Pinyin), and Cantonese (Yale with tone numbers) are given after the common English name.
Thin noodles, also known as yu mian or yau 3 min6, are exactly what they sound like and are arguably the most well-known type of Chinese egg noodle, particularly in Southern China. They have a cross-section that is typically round or slightly square, and they are thin (about the size of spaghetti). They are used in many different dishes, but are particularly well-liked in soups and in what are known as “dry dishes” (i e. those with sauce rather than soup).
These noodles are essentially distinguished by the fact that they are served with oil or in an oily sauce and are typically tossed in some oil before cooking, drying, or refrigerating. Oil Noodles are also known as yóu miàn or yau4 min6 and are very similar to thin noodles in both appearance and name (the Chinese names only differ by tone). There are a surprisingly large number of variations and choices available given the diversity of flavoring oils used in Chinese cuisine. Oil noodles are also frequently sold pre-cooked.
Mee Pok Noodles, also known as miàn báo or min6 bok6, are thin, flat noodles that are used to prepare the various Teochew dishes collectively known as (you guessed it) mee pok. When it comes to the noodles themselves, a good quality egg noodle makes excellent mee pok when rolled thin and cut into fat strips. You’ll find plenty of information about how the method used to cook these noodles makes a difference (or is purported to).
Yi Mein (or Yee Mein) is a popular dish in both the East and the West. It is made of larger, thicker noodles. Although they are typically sold in large dried round blocks, they can be made and eaten fresh. These blocks aren’t typically made at home because they require deep-frying fresh noodles first, followed by drying them. You could certainly try your hand at making a thicker fresh egg noodle even though I didn’t make yi mian here. If you do, be sure to modify the cooking time slightly to reflect the larger size.
Wonton Noodles – – yn tn miàn; wan4 tan1 min6 – Although this name is frequently used in English on noodle packaging, it actually more accurately describes a finished soup dish than the noodle itself. Wonton noodles are typically flat mee pok-style noodles that are thin (see above for both types). Making dry stir-fried dishes with wonton noodles is popular because they are very fine and thin.
Like wonton noodles, lo mein is the name of a dish rather than a type of noodle (in fact, it’s just wonton noodles served dry, in my opinion). e. with the soup on the side). However, the term “lo mein” is frequently used in English packaging to describe a particular thick, chewy noodle that resembles fresh yi mein. According to my research, it’s unclear what to call these thick lo mein noodles; if you know for sure, please let me know. Even though they appear in Southern Chinese expat communities all over the world and appear to be a very popular exported noodle, hokkien noodles, which appear to be somewhat similar, are another example of this phenomenon. In any case, you can easily make these wonderful and robust noodles at home if you leave your rolled dough a little thick.
The intriguing egg noodles known as “shrimp roe noodles” are actually thin noodles made by mixing tiny shrimp eggs into the dough. They possess a unique and adored sense of taste. Although I haven’t made them, you can be sure that I will.
These noodles, known as jook-sing (Bamboo Pole) noodles (-zh shng miàn; juk1 sing1 min6), are unusual even in the regions of Southern China where they originate, but I bring them up because they’re quite fascinating. A chef literally sits on top of a large bamboo pole that is attached to a wall on one end and held parallel to the work surface as they combine the ingredients in the dough. Then, by repeatedly bouncing the bamboo pole up and down, the dough is worked. Needless to say, I did not make these noodles. Sounds like fun though.
The basic steps in this recipe are to combine dry and liquid ingredients to form a dough, flatten it, and cut it. I could stop there, but thats not my style. I’ve also included notes about hand-rolling your dough vs. using a rolling pin so that you won’t get to a stage and wonder, “Wait, is this right?” using a pasta maker. While a pasta maker does make flattening and cutting the dough easier, it is by no means necessary because both methods overlap until the very end.
As I try to work out the specifics for this post, I combed through a lot of resources, and I want to highlight a few gems that I believe you should check out for yourself. While I was trying to figure out the technique, the wonderful website China Sichuan Food was the most helpful, and the egg noodle recipe from Mummy I Can Cook clarified some things and introduced me to the DIY sodium carbonate method.
We sometimes seem to forget that the word “gluten” is not derogatory. Don’t get me wrong, some people just can’t eat it, but there is nothing better for making good noodles, bread, cake, and the like. The amount of gluten in a recipe greatly influences its final texture because it is a product of two proteins (gliadin and glutenin in the case of wheat). Too little gluten, and noodles fall apart easily. Too much gluten and they can become pretty over-the-top chewy. Lots of gluten is beneficial because Chinese noodles generally aim to be chewy and springy. This recipe contains a number of ingredients and preparation methods that promote the development of gluten. I’ll explain them below, along with alternatives and options for those who want to try something new.
The final noodles may differ depending on the type of wheat flour used because not all wheat flours are created equally. You should use a flour with more gluten in it. The issue with this is that you can’t always tell this in advance because different types of wheat contain different amounts of gluten. In general, pastry flour has a relatively low level of gluten compared to bread flour. All-purpose flour tends to be somewhere in the middle. I’m fortunate to have access to Flourist, a Vancouver-based company that produces excellent locally milled flours. It worked amazingly when I used a very finely ground 00 flour made from hard semolina wheat. Additionally, it has a lovely pale yellow hue that complements the yellow noodles we were going for quite nicely. Good quality unbleached bread flour will work nicely too. You can still make this work if all-purpose flour is all you have access to, but you’ll need to double the kneading time to promote more gluten formation.
Since you’ve read this far, congratulations if you’re gluten-free, but non-wheat substitutes won’t work well in this recipe. The Chinese culinary canon is full of fantastic non-wheat noodles, but that is a topic for another article and another day.
Last but not least, I urge you to measure flour using a kitchen scale. You’ll get better results here and in your baking by using weight measurements because volume measurements vary greatly depending on the type of flour. Electric scales that are affordable are simple to find and reduce a lot of hassle in the kitchen. Nevertheless, I’ve included volume measurements in the recipe, even though you might need to troubleshoot a little more than you would with weight measurements.
Basic Chinese wheat noodles can be made by removing the eggs from egg noodles and adding more water. Because of this versatility, you can actually experiment quite a bit with the egg and water ratios.
I used three large eggs for this recipe. Extra-large eggs typically weigh around 5 grams more each (check this), so you might need to use about 15 ml (1 tbsp) less water when using them. However, since it is not an exact science, do not feel bound by the quantities. Additionally, you can substitute 2 eggs, 1 egg plus more water, or a mixture of egg yolks, whites, and water. All of these yield noodles with varying textures and flavours. Noodles made with three eggs or all yolks are chewier and taste more like eggs, which makes them a good match for richer, saltier flavors. Less eggs produce softer noodles with a milder, more basic flavor. Lye water also has an impact, but we’ll discuss that below.
Don’t worry too much about this recipe’s one specialty ingredient because it is optional. However, I thought I’d give a brief explanation of what lye water is, where to find it, how to replace it, and why it’s useful.
A straightforward solution containing potassium carbonate or a related metal hydroxide salt is known as lye water. These salts dissolve in water to produce a highly basic (alkaline) solution. The pH of foods is changed when lye water is added, and this can change the texture, cooking characteristics, and color of the food. Adding lye water to noodle dough has several interesting properties. First, it tends to make the noodles chewier. Second, it deepens the yellow colour. Third, and perhaps most intriguingly, it can actually give the noodles a faintly egg-like flavor and aroma. Due to these last two characteristics, some so-called egg noodles are made with lye water rather than eggs (or eggs in large quantities). For instance, lye water, or kansui in Japanese, is typically used in the production of Japanese ramen noodles, giving them their distinctive bite and yellow color.
Lye water is typically located near vinegars and other similar items in well-stocked Chinese and Asian grocery stores. Although I can’t speak for all of North America, where I live, finding things isn’t too difficult. If you cant find it, there are two options. First, it can be omitted. While you might notice that your noodles are a little softer or require a little more kneading without lye, they’ll still work fantastically because the eggs have a similar effect on noodle dough. The second option is a fascinating DIY one. All you need to do is bake baking soda. That might sound a little strange, but it’s just some basic chemistry. Simply sprinkle some baking soda on a flat surface or baking pan, and bake it for one hour at a low temperature (roughly 200°F/95°C). Baking soda is sodium bicarbonate (NaHCO3), which when heated decomposes to produce sodium carbonate (Na2CO3) and carbon dioxide. Both substances are alkaline in solution, but sodium carbonate, unlike its cousin baking soda, does not release carbon dioxide gas into your dough. This is significant because we want to raise the pH rather than leaven the mixture. To achieve essentially the same result as lye water, a small amount of homemade sodium carbonate (about 1/8 tsp) can be added as a dry ingredient to your dough.
There is nothing particularly complicated going on here, but I will reiterate a few key points and explain why they are important.
You will immediately notice that the dough is relatively dry when you first begin to combine the wet and dry ingredients. Avoid the temptation to add more water right away because as you start to manually stir the mixture in the bowl, it will start to come together more and more. The very dry and flaky first step should transform into a pretty nice, even ball with some effort, as you can see in the photo above. Adding water about 1 teaspoon at a time will help the dough hold together if you’re having trouble.
The remaining steps of the process revolve entirely around the gluten once the dough has been formed. (Side note: possible t-shirt slogan…). The dough is first vigorously worked before resting for about 30 minutes. After this, we roll the dough with a rolling pin for roughly five minutes before letting it rest for an additional thirty minutes. Finally, rather than rolling out the dough into a large square, we roll it out into a long rectangle. All of this is done to promote the growth and elongation of gluten, resulting in better, chewier noodles. As stated above, you might need to knead the dough for a little bit longer to achieve the same results if you’re using all-purpose flour or a similar moderate-gluten flour.
The image above shows the dough after initial mixing (top left), the first kneading (top right), flattening (row two, left), and second kneading (row two, right) if you need a visual aid. The dough is then rolled out, and cut.
You’ll proceed in the same manner, using any method you choose to finish the noodles, up until the very end. I tried both methods out for the sake of experimentation, and they’re both very doable. Even though the pasta maker was easier, I really preferred the machine’s cutting capabilities. My pasta maker’s thin cutting blades quickly cut thin you mian style noodles, saving me the trouble of doing it by hand. However, hand rolling the dough is not difficult, and I describe and demonstrate the cutting techniques below.
If you have a pasta machine, definitely use it. It’s easy, uniform, and it takes the guesswork out. The method is essentially the same as using any other type of pasta: feed the flattened dough through the machine on progressively thinner settings until it reaches the desired size, then cut with a knife or the machine’s cutting side. Stop thinning the dough on the pasta maker’s middle setting (#3 on mine), if you want to make noodles that are the traditional thickness for Chinese noodles. The fundamental instructions below cover the details of this method, so I won’t go into them here.
No pasta machine? No worries. A rolling pin works well and is not particularly challenging. After working the dough, divide it in half, stretch it into a short, rough cylinder by hand, and then begin rolling it in the long direction. Don’t worry about trying to stretch the dough too much from side to side; instead, roll out to a uniform thickness (roughly 3-4 mm thick; see the example above for an idea). It will be much simpler to simply roll the dough out in the direction it wants to go rather than attempting to force it into a broad sheet because the gluten is fairly well-formed at this point.
To complete your noodles if you have a pasta maker, use the cutting rollers. If you want to hand-cut your noodles, keep reading.
Cut the dough into manageable lengths once you’ve thinned it out into a long sheet. Dust the surface liberally with flour or cornstarch, then carefully roll up the sheet as shown below. Carefully cut the sheet into noodles of any desired thickness using a long, sharp knife. This method is easiest with thicker noodles (e. g. mee pok), but if you’re cautious and use a good knife, you ought to be able to handle thinner noodles without any problems.
No matter what method of cutting you employ, toss the finished noodles in some flour or cornstarch and reserve them in loose bundles.
Ideally, use the noodles immediately after making them. In all likelihood, the best course of action is to wrap them in plastic wrap and use them within about an hour. Wrap loose bundles in plastic wrap or put them in airtight bags to freeze if you have extra noodles or are making them ahead of time. When freezing or chilling, be careful not to pack them too tightly because they will stick together and form clumps. If you’re making oil noodles, you can toss the finished noodles with a few teaspoons of cooking oil (or, if you prefer, a lightly flavored oil), then refrigerate or freeze.
Another excellent choice is to dry the noodles, provided you have the equipment. Noodles can be dried in loose bundles in a dehydrator or very low oven. The noodles are done once they’re brittle and completely dry. Keep in mind that dried noodles will take longer to cook than fresh ones when using them.
Fresh noodles keep for a day in the refrigerator and for a few weeks in the freezer. Dry noodles will keep for at least 6 months.
Now for the really good stuff. Chinese egg noodles are great in a variety of dishes, but I like them best in stir-fries and soups where their richness and texture are real advantages. Chinese noodles are already salted, so start a pot of unsalted water to boil, add the noodles, and cook for 2 to 3 minutes, or until soft but still dense and chewy. Add the noodles to soups, stir-fries, etc. after draining them and (optionally) rinsing or dipping them in cold water to remove excess starch.
This recipe is my interpretation of a traditional and well-loved simple noodle stir fry. Let’s wrap up this epic how-to with a quick little dish to test out your awesome new egg noodles, shall we? As the name implies, it’s all about the soy sauce and the noodles. If you want to make it even simpler, you can skip the egg and stick to the sauce and green onions instead. It makes a wonderful little side dish and pairs well with dumplings, barbecued pork, or a little wine chicken. Additionally, it tastes great when consumed from a container in front of an open refrigerator at midnight – not that I have any personal experience with this.
Please feel free to check out this recipe’s detailed description here for additional information and variations (including a look at what soy paste is). Be sure to sign up for email updates if you want to stay informed about all of the recipes, how-tos, and features on Diversivore.
Like with any stir fry, the secret to success is to keep the food moving in the pan while keeping it REALLY hot. If you’re looking for advice on how to master stir-frying, I have a helpful little guide for you.
Note:Nutritional data are provided for one serving, which is equal to about 55 g of precooked weight or 1/12 of the entire recipe. Nutrition Facts Homemade Chinese Egg Noodles Amount Per Serving.
None of the ingredients in this recipe have yet had ingredient pages created. Let me know if you’d like to see one in the remarks below or by email.
None of the ingredients in this recipe have any pantry pages yet. Let me know if you’d like to see one in the remarks below or by email.
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 proceed with a recipe you are going to use or if you are going to use this for stir-frying, rinse the noodle in cold running water to stop the cooking process or the noodles will continue to cook and get soggy
These were cut using fettuccine cutter, so they are wider and flatter.
These were cut using the spaghetti cutter.
INGREDIENTS FOR CHINESE EGG NOODLES
1. BREAD FLOUR Bread flour has the highest gluten content compared to all-purpose flour. The brand I used has 12.7 % gluten content. You can use all-purpose flour too, the noodle will have a softer texture. 2. TAPIOCA STARCH The addition of tapioca starch contributes to that bouncy and chewy texture too, which is nice without having to add alkaline water / lye / kansui. Tapioca starch is widely available in pretty much any grocery store these days. You don’t have to go to the Asian store to find one. 3. EGGS The eggs add some richness to the noodles. This can be omitted for vegan version 4. SALT I would not recommend omitting salt in this recipe, or any noodle dough recipe. The salt is needed to help form a nice stretchy dough 5. WATER The dough doesn’t need a whole lot of water, so do not dump all in the recipe, instead, you need to add a bit by a bit.
Once you’ve made your noodles, you can experiment with using them in various dishes. They are excellent in soups because of how well their flavorful, chewy texture holds up. However, if you really want to impress your friends, check out my quick recipe for soy sauce fried noodles in the paragraphs below (or scroll down for a shorter version at the end of this post).
Now for the really good stuff. Chinese egg noodles are great in a variety of dishes, but I like them best in stir-fries and soups where their richness and texture are real advantages. Chinese noodles are already salted, so start a pot of unsalted water to boil, add the noodles, and cook for 2 to 3 minutes, or until soft but still dense and chewy. Add the noodles to soups, stir-fries, etc. after draining them and (optionally) rinsing or dipping them in cold water to remove excess starch.
Lye water is typically located near vinegars and other similar items in well-stocked Chinese and Asian grocery stores. Although I can’t speak for all of North America, where I live, finding things isn’t too difficult. If you cant find it, there are two options. First, it can be omitted. While you might notice that your noodles are a little softer or require a little more kneading without lye, they’ll still work fantastically because the eggs have a similar effect on noodle dough. The second option is a fascinating DIY one. All you need to do is bake baking soda. That might sound a little strange, but it’s just some basic chemistry. Simply sprinkle some baking soda on a flat surface or baking pan, and bake it for one hour at a low temperature (roughly 200°F/95°C). Baking soda is sodium bicarbonate (NaHCO3), which when heated decomposes to produce sodium carbonate (Na2CO3) and carbon dioxide. Both substances are alkaline in solution, but sodium carbonate, unlike its cousin baking soda, does not release carbon dioxide gas into your dough. This is significant because we want to raise the pH rather than leaven the mixture. To achieve essentially the same result as lye water, a small amount of homemade sodium carbonate (about 1/8 tsp) can be added as a dry ingredient to your dough.
Thin noodles, also known as yu mian or yau 3 min6, are exactly what they sound like and are arguably the most well-known type of Chinese egg noodle, particularly in Southern China. They have a cross-section that is typically round or slightly square, and they are thin (about the size of spaghetti). They are used in many different dishes, but are particularly well-liked in soups and in what are known as “dry dishes” (i e. those with sauce rather than soup).
Last but not least, I urge you to measure flour using a kitchen scale. You’ll get better results here and in your baking by using weight measurements because volume measurements vary greatly depending on the type of flour. Electric scales that are affordable are simple to find and reduce a lot of hassle in the kitchen. Nevertheless, I’ve included volume measurements in the recipe, even though you might need to troubleshoot a little more than you would with weight measurements.
FAQ
What are wonton noodles made of?
Yellow wheat (egg) noodles, ground pork, chives, assorted meats, and toppings are typical ingredients.
Can I make noodles out of wonton wrappers?
I’ve heard that using wonton wrappers as lasagna sheets worked really well. They should, in my opinion, be a fantastic substitute for noodles as well. This dish is easy to prepare and will impress you with its nutty and spicy flavor in less than 10 minutes.
What kind of noodles are wonton noodles?
Wonton noodles are made of egg noodles. This dish is a favorite noodle dish in Asia and many Chinese restaurants serving food in the style of Hong Kong in the United States. The noodles can be served dry or with soup.
How do you make Chinese dried noodles?
Depending on size, dried noodles should be cooked in boiling water for 3 to 6 minutes. If adding to a soup, slightly undercook the noodles. Fresh noodles – Cook for 1 to 3 minutes. Fresh noodles can be added to soups without needing to be cooked first.
