How To Prepare Egg Noodles At Home?

To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs. Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup.

These homemade Chinese egg noodles are, in a word, incredible. Their chewy, bouncy texture is unmatched. Although I adore the homemade Chinese noodles we make with just flour and water, I think I may have found a new favorite.

Asian grocery stores typically make it easy to buy fresh egg noodles. Making them from scratch is ideal today, though, when everyone is attempting to cut back on trips to the grocery store and has a little more free time.

Since they’re so delicious and simple to make (it takes me less than an hour), I’ll be making my own from now on.

Compared to traditional white noodles made only from flour and water, egg noodles are a little bit more adaptable.

Egg noodles are fantastic in noodle soups and dishes where the noodles are tossed in sauce. They can also be stir-fried. The protein in the eggs makes them more resilient.

The dough is also enriched by the fat in the eggs for a silkier texture and richer flavor. Amen to that!.

You can roll and cut these noodles by hand, as we demonstrated in our first homemade noodle recipe. But if you have a pasta roller and cutter, everything just got a lot simpler.

On the weekends, my grandfather (my mom’s father) enjoyed perusing his neighborhood for garage sales. When he and my grandma visited, he would frequently buy items for our family that he believed we would enjoy and display them.

Some of his best finds were kitchen appliances, none of which cost more than $5 or $10, which I believe was his spending cap.

I used his excellent toaster while I was in college, and I still brew my coffee every morning in the tiny espresso maker he found.

But the Italian-imported mechanical pasta roller he gave us years ago is my most recent prized possession. It has been collecting dust in my cabinet, which is really a crime. Until NOW.

It rolls pasta and noodles so beautifully. I must tell you that in the past week, I’ve made no fewer than four batches.

I would highly recommend this mechanical hand-crank pasta roller, but you do need a surface with a lip to clamp it down firmly. If you have an electric stand mixer but no suitable surface, you could try the pasta roller attachment.

In this article, I’ll demonstrate how to use a pasta roller to roll and cut these noodles. If you don’t have one, don’t worry. You can still roll and cut homemade white noodles by hand using the instructions in this post.

Ingredients (US cup = 240ml )

  • 2 cakes noodles (serving 2)
  • 3 to 4 eggs
  • 2 tablespoons peanut oil (or any cooking oil)
  • 1 to 1½ tablespoon garlic cloves chopped finely, about 2 to 3 large
  • 2 to 3 green chilies slit (optional)
  • ½ teaspoon black pepper or white pepper crushed
  • 1 teaspoon rice vinegar (skip if you dont have)
  • 1 tablespoon soya sauce (adjust to taste)
  • 1 tablespoon hot red chilli sauce (or any hot sauce, optional)
  • 1 onion or 2 sprigs of spring onions chopped
  • ½ cup bell peppers chopped
  • 1 carrot julienne
  • 4 to 6 French beans (green beans, optional)
  • Bring 8 to 10 cups of water to a rolling boil in a large pot. Add the noodles and let cook al dente, meaning fully cooked but the noodles should have a bite to them. Follow the cook time from your pack of noodles. Mine takes about 3 mins.
  • Drain the noodles to a colander. I rinse mine under cold running water following the manufacturers instructions.
  • While the noodles cook, rinse and chop the veggies. Separate the greens and the whites from the green onions while you chop.
  • Break the eggs in a rinsed bowl & scramble them with a fork until frothy. Set aside.
  • Heat a wok with oil. When the oil is hot enough, add the chopped garlic and the spring onion whites. Let fry for 30 seconds.
  • Add carrots, bell peppers and green beans. Fry them on a high heat until slightly tender yet crunchy.
  • Slide the veggies aside in the wok and reduce the heat. Pour the eggs. Scramble them and cook till done but not overcooked.
  • Sprinkle salt and pepper. Pour the sauces and vinegar. Add the cooked noodles.
  • Stir fry the noodles just for a minute or so on the highest heat. Sprinkle pepper.
  • Serve egg fried noodles while still hot.
  • The recipe card’s alternative quantities are only for the original, 1x recipe.

    Follow my comprehensive step-by-step photo instructions and suggestions above the recipe card for the best results.

    Can homemade egg noodles be frozen?

    The urge to keep the raw noodles “fresh” may tempt you to put them in the refrigerator or freezer. ” Avoid this temptation. They really do keep better when dried than when refrigerated, where they will get soggy.

    Important Tips:

    Many of our essential suggestions apply whether you’re making homemade egg noodles or plain white noodles:

  • Don’t be tempted to add more water! The dough will take some time to come together, as the flour gradually absorbs the liquid in the eggs. Resist the urge to add additional water, which will make the noodles gummy rather than springy. If you live in a dry climate and the dough hasn’t come together within 4-5 minutes, add 1 additional tablespoon of water. But that’s it!
  • Flour often! To prevent the noodles from sticking together, constantly flour the dough during rolling and cutting.
  • Remember that noodles expand when cooking. This means they have to be pretty thin when you’re rolling them out. Ideally, the rolled dough should be thin enough to read a newspaper through. A pasta roller really helps with this.
  • Use weight measurements for more consistent results. Measuring technique and variations across measuring cup tools can create a lot of inconsistency. Measure the flour in this recipe by weight for the best results.
  • All purpose flour is fine to use. (Different from our other recipe!) In our regular white noodle recipe, we suggest using bread flour (which has a higher gluten content). However, we found that all purpose flour worked just as well (if not better) in this egg noodle recipe.
  • FAQ

    How do you cook egg noodles?

    In a bowl, crack 1 egg and whisk it with a fork. Add the beaten egg to the skillet with the noodles. When the noodles are fully cooked, stir in the scrambled egg. This should take 2 to 4 minutes.

    Do you soak egg noodles before cooking?

    Just until tender, soak in hot water for 5 to 15 minutes. It is not necessary to soak the noodles before adding them to a soup. Do not soak if you are deep-frying the noodles. Cooking Time: Add the finished product to the boiling water and simmer for one to three minutes.

    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.

    How long should you cook egg noodles?

    Using high heat, bring a sizable pot of salted water to a rolling boil. To prevent them from sticking, add the egg noodles and stir. Cook until just past al dente, about 10 minutes.

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