August 14, 2022

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Chinese Egg Noodles


Thank you to Bob’s Red Mill for sponsoring this publish!

If you’ve ever ordered a noodle dish from a Chinese restaurant, likelihood is you should have eaten some kind of Chinese egg noodle. Made of wheat and eggs, Chinese egg noodles are available a number of frequent cuts: (1) very skinny and narrowly reduce noodles which might be utilized in Hong Kong or Cantonese-style wonton noodle soup; (2) barely thicker and wider reduce wonton noodles; and (3) a fair thicker however narrowly reduce noodle generally used for chow mein or different stir-fried noodle dishes. 

Unlike the plain noodles that are made of flour and water, egg noodles have a extra springy texture whenever you chew them. It is the protein within the eggs that contribute to the springy texture. Moreover, egg noodles are good for stir fries as they don’t get mushy simply. 

Mama Lin’s neighbor makes nice Chinese-style egg noodles. Every few weeks, the neighbor will deliver a batch of freshly made egg noodles to share with my mother. I received an opportunity to style the egg noodles the final time I visited Mama Lin and I believed they have been scrumptious. So I requested my mother if she might get the recipe from her neighbor to share with me. 

In typical Asian mom style, the recipe was extremely pared down: nothing various sentences with the components and the way the dough was fashioned. After testing the recipe a number of occasions, I’ve developed a extra streamlined recipe with detailed recommendations on the best way to make these Chinese egg noodles at dwelling.

HOW TO MAKE CHINESE EGG NOODLES

Measuring Bob's Red Mill All PurposeFlour

INGREDIENTS

This Chinese egg noodles recipe makes use of 4 components: all-purpose flour, eggs, salt, and water.

I’m utilizing Bob’s Red Mill’s Organic Unbleached White All-Purpose Flour for the noodles. I really like utilizing Bob’s Red Mill’s all-purpose flour as a result of it’s extremely versatile. I’ve used it to make Japanese milk bread, scallion pancakes, scallion bread, and dumpling wrappers. Because this recipe makes use of numerous eggs, you don’t want flour with greater protein content material (i.e., bread flour) to offer the noodles its springy texture. 

Based on the recipe that my mother despatched me, her neighbor didn’t appear so as to add any water for the dough. However, once I was testing the recipe, I discovered the dough extremely dry with out the extra water. You don’t want a lot water for the recipe–only a splash will likely be adequate. I’ll clarify the best way to add the water in higher element under.

MAKE THE DOUGH

You can combine the components for the dough with a stand mixer or by hand. Even once I use the stand mixer, nonetheless, I like to complete kneading the dough by hand as a result of it’s on the dry aspect. As a outcome, the dough gained’t come collectively as simply by itself within the stand mixer.

Making Dough with Stand Mixer

STAND MIXER METHOD

If you’re utilizing a stand mixer, add the flour, salt, and eggs to the bowl of the stand mixer. Fit the mixer with the dough hook and blend the components collectively at low velocity. You might want to scrape down the edges of the bowl sometimes because the flour likes to assemble on the sides of the bowl. Once the eggs and flour are integrated, the dough will nonetheless look fairly dry (see picture 2 within the collage above).

Drizzle water over the dry bits of dough and blend the dough once more on low for one more 1 to 2 minutes (picture 3 within the collage above depicts how the dough ought to look).

Using your palms, collect up and squeeze all of the small bits of dough into an enormous lump. This could take 2 or 3 minutes. If potential, resist the urge so as to add extra water. You don’t need the dough to be too hydrated as a result of the dough will stretch out very simply after you narrow the dough into noodles. If I have been making Chinese-style hand-pulled noodles (la mian, 拉麵), the stretch high quality could be a superb factor. However, that’s not what we’re going for on this recipe. 

If you continue to have numerous dry clumps of flour after a number of minutes of gathering the dough collectively, add one other teaspoon or so of water to the dry bits of flour and proceed gathering the dough.

Making Noodle Dough by Hand

MIXING DOUGH BY HAND

If you’re making the dough by hand, add the flour and salt to a big mixing bowl. Using a fork, create a small nicely within the heart of the bowl. Crack the eggs into the nicely and whisk the eggs collectively. Then, begin utilizing the fork to combine the flour with the eggs. Continue doing this for about 1 minute (see picture 2 above for reference).

Brush the massive shaggy bits of dough on the highest of the bowl apart till you uncover the dry bits of dough (see picture 3 above). Drizzle the water right here and use your fork to combine the dough and water collectively.

Now, use your palms to assemble and squeeze all of the small bits of dough into an enormous lump (see picture 4 above). Like I discussed above, this could take 2 or 3 minutes. Add a tiny drizzle of water provided that there’s numerous dry flour after a couple of minutes.

REST, KNEAD, REST

Whether you’ve fashioned the dough with a mixer or by hand, cowl the bowl with a humid towel or silicone lid. Let the dough relaxation for half-hour. This will give time for the dough to hydrate extra earlier than you begin kneading it. 

Ball of Dough

Take the ball of dough out of the bowl and knead it on a floor for six to 7 minutes. You shouldn’t must flour a piece floor for this because the dough is fairly dry. After you knead the dough, the floor ought to really feel a lot smoother than whenever you started. 

Place the ball of dough again into the bowl, cowl it, and let it relaxation for one more 15 to twenty minutes. This will enable the gluten to chill out earlier than you make the noodles.

CUT DOUGH INTO NOODLES

I extremely advocate utilizing a pasta machine or a pasta attachment with a stand mixer to chop the noodles. Because the dough is so stiff, it’s troublesome to roll out the dough into a skinny sheet. I attempted to try this throughout my take a look at batches, and I couldn’t get the dough to be any thinner than about 1/8-inch thick.

Cutting Noodles

Divide the dough into 4 equal items. Lightly flour your work floor. Shape each bit of dough into an oval form and roll them into an oval disc of about 1/4 to 1/2 inch thick. 

Turn your pasta machine to the thickest setting and feed the dough by the pasta machine twice. Then, flip the dial on the pasta machine to the subsequent setting (which must be thinner) and roll out the pasta as soon as. Continue turning the dial to the subsequent setting and rolling out the sheet of noodle till you get a fairly skinny sheet of dough. If you maintain the sheet of pasta to the sunshine, you can begin to see gentle going by it. I often roll the dough out to the 6 or 7 setting in my pasta machine. 

Depending in your desire, reduce the sheet of noodles with the skinny or thick pasta cutter. 

Transfer the noodles to your work floor and generously sprinkle flour or starch (just like the potato starch photographed above) over the noodles. This will hold the noodles from sticking collectively. Plain flour will work however starch will likely be even higher. Because the noodles aren’t made with starch, the starch gained’t get absorbed into the noodles as simply.

Cooked Egg Noodles

COOK THE EGG NOODLES

Bring a small pot of water to boil. Add half of the noodles to the boiling water. Use a wood spoon or massive chopsticks to stir the noodles for about 15 to 30 seconds to maintain the noodles from sticking collectively. Then, cook dinner for two to three minutes, till the water is at a rolling boil once more and the noodles are floating on the prime. Drain the noodles. If you aren’t utilizing the noodles instantly, rinse them with chilly water and drain them. 

The cooking time for the noodles will depend on the thickness of the noodles and the quantity of noodles you’re attempting to cook dinner directly. If you’re cooking thicker or wider noodles, you’ll most likely want an additional 1 to 2 minutes of cooking time. If you’re cooking just one bundle of thinly reduce noodles at a time, they’ll seemingly solely want 2 minutes of cooking. 

CAN YOU MAKE THE DOUGH OR EGG NOODLES AHEAD?

Yes! If you need to refrigerate the dough in a single day to roll out the noodles the subsequent day, wrap the ball of dough in plastic earlier than transferring it to a container to refrigerate. The subsequent day, divide the dough into 4 items and roll them out such as you would with contemporary dough. If the perimeters of the smaller items of dough are feeling crusty, therapeutic massage the dough together with your fingers, and work the crusty bits into the middle of the piece earlier than shaping it into an oval and rolling it out (see picture under). 

Chilled Dough Roll Out

You can even refrigerate the reduce noodles in a single day. Make positive to flour the noodles generously earlier than transferring them to a container to refrigerate. Use the noodles by the subsequent day as they’ll begin to change coloration after that.

Freezing Noodles

CAN YOU FREEZE THE EGG NOODLES?

Yes! Line a big plate or small baking sheet with parchment paper. Dust the noodles generously with flour or starch and place the noodles on the lined plate or baking sheet. When freezing my noodles, I like shaping the noodles in pretty unfastened bundles such as you see within the picture above. The noodles will likely be simpler to cook dinner like this. 

When you’re able to cook dinner the noodles, deliver a pot of water to boil and add the frozen noodles to the pot. Cook till the noodles float to the highest of the pot with rolling boiling water. This must be 30 seconds to 90 seconds longer than whenever you cook dinner with contemporary noodles.

RECIPES TO USE WITH EGG NOODLES

Cut Egg Noodles
Chinese Egg Noodles

PRINT

Servings: 1.5 kilos of noodles

Simple Chinese Egg Noodles

This Chinese egg noodle recipe makes about 1.5 kilos of noodles. Refer to the notes part for instructions on the best way to freeze the noodles or make the dough and noodles forward.

Prep Time1 hr 30 minutes

Cook Time10 minutes

Total Time1 hr 40 minutes

Ingredients

  • 400 g all-purpose flour, 3 1/3 cups utilizing the spoon and sweep methodology
  • 1 teaspoon kosher salt, 3/4 teaspoon desk salt
  • 4 massive eggs
  • 4 teaspoons water
  • flour or potato starch for dusting

Instructions

  • Make Dough – Stand Mixer Method

  • Add the flour, salt, and eggs to the bowl of the stand mixer. Fit the mixer with the dough hook and blend the components on low for about 30 seconds to 1 minute. Turn off the mixer. At this level, you’ll most likely see numerous flour alongside the sting of the bowl that’s not getting combined into the eggs. Using a spatula or scraper, loosen the flour alongside the edges of the bowl.

  • Mix the dough on low once more, till the eggs have been integrated into the flour. At this level, your dough will look very crumbly with numerous tiny, dry clumps of dough across the edges and the underside of the bowl. Drizzle the water over the dry clumps. Mix the dough on low velocity for one more 2 minutes and switch off the mixer. 

  • Using your palms, collect up and squeeze all of the small bits of dough into an enormous lump. This could take 2 or 3 minutes. If potential resist the urge so as to add extra water. If you continue to have numerous dry clumps of flour after a number of minutes of gathering the dough collectively, add one other teaspoon of water to the dough. Work the water into the dough. 

  • Making Dough By Hand

  • In a big mixing bowl, add the flour and salt. Using a fork, create a small nicely within the heart of the bowl. Crack 4 eggs into the nicely and whisk the eggs collectively. Then, use the fork to combine the flour with the eggs. Continue doing this for about 1 minute, till all of the egg has been integrated into the flour.

  • Brush the shaggy bits of dough on the highest of the bowl apart. You’ll most likely see unfastened flour or tiny bits of dough on the backside of the bowl. Drizzle the water right here and use your fork to combine the dough and water collectively.

  • Now, use your palms to assemble all of the small bits of dough into an enormous lump. This could take 2 or 3 minutes. Add a tiny drizzle of water provided that there’s numerous dry flour after a couple of minutes of gathering the dough.

  • Rest and Knead the Dough

  • Cover the bowl with a humid towel or silicone lid, and let the dough relaxation for half-hour. This will give time for the dough to hydrate extra earlier than you begin kneading it. 

  • Take the lump of dough out of the bowl and knead it on a floor for six to 7 minutes. You shouldn’t must flour the work floor for this because the dough is fairly dry. The dough will really feel fairly stiff, and that’s okay. Once you end kneading, the ball of dough ought to really feel a lot smoother than whenever you first began kneading the dough.

  • Place the ball of dough again into the bowl, cowl it, and let it relaxation for one more 15 to twenty minutes. This will enable the gluten to chill out earlier than you make the noodles.

  • Cut Dough Into Noodles

  • I extremely advocate utilizing a pasta machine or a pasta attachment with a stand mixer to chop the noodles. Because the dough is so stiff, it’s troublesome to roll out the dough into a skinny sheet. 

  • Divide the dough into 4 equal items, about 150 to 155 grams every. Flour your work floor. Shape each bit of dough into an oval form. Then, roll them out into oval discs of about 4 inches by 6 inches, and 1/4 to 1/2 inch thick. Dust either side of those discs with flour. 

  • Turn your pasta machine to the thickest setting and feed the dough by the pasta machine twice. Then, flip the dial on the pasta machine to the subsequent setting (which must be thinner) and roll out the pasta as soon as. Continue turning the dial to the subsequent setting and rolling out the sheet of noodle till you get a fairly skinny sheet. If you maintain the sheet of pasta to the sunshine, you can begin to see gentle going by it. I often roll them dough out to the 6 or 7 setting in my pasta machine. 

  • Depending in your desire, reduce out the sheet of dough with the slender or vast pasta cutter.

  • Transfer the noodles to your work floor and sprinkle the noodles generously with flour or starch (see be aware 1). Shape the noodles right into a unfastened bundle, cowl it with a dry towel, and proceed rolling out the remaining items of dough. 

  • Cook Noodles

  • Bring a small pot of water to boil. In normal, you don’t salt the water when cooking Chinese noodles. Add half of the noodles to the boiling water. Use a wood spoon or massive chopsticks to stir the noodles for about 15 to 30 seconds to maintain the noodles from sticking collectively. If you’re cooking thinly reduce noodles like mine within the images, cook dinner them for two to three minutes, till the water is at a rolling boil once more and the noodles are floating on the prime. If you’re cooking thicker noodles you could want a number of extra minutes. (See be aware 2)

  • Drain the noodles. If you aren’t utilizing the noodles instantly, rinse them with chilly water and drain them. 

  • Cook the remaining noodles within the boiling water. Alternatively, discuss with the notes under for extra data on the best way to freeze or retailer the noodles within the fridge.

  • You can use the noodles for wonton noodle soup or chow mein. Alternatively, you possibly can toss the noodles with a sauce like the one in this recipe. 

Notes

  1. Plain flour will work however starch will likely be even higher. Because the noodles aren’t made with starch, the starch gained’t get absorbed into the noodles as simply. 
  2. The cooking time additionally will depend on how a lot noodles you’re cooking directly. If you’re cooking 1 bunch of noodles at a time, 2 minutes must be adequate. If you’re attempting to cook dinner all of the noodles directly, you’ll want a bigger pot of water, and also you’ll seemingly want 1 or 2 extra minutes of cooking.
  3. Making the dough forward: Wrap the ball of dough in plastic earlier than transferring it to a container to refrigerate. The subsequent day, divide the dough into 4 items and roll them out such as you would with contemporary dough. If the perimeters of the smaller items of dough are feeling crusty, therapeutic massage the dough together with your fingers, and work the crusty bits into the middle of the piece earlier than shaping it into an oval and rolling it out.
  4. Making the noodles forward: Flour the noodles generously earlier than transferring them to a container to refrigerate. Use the noodles by the subsequent day as they’ll begin to change coloration after that.
  5. Freezing the noodles: Line a big plate or small baking sheet with parchment paper. Dust the noodles generously with flour or starch and place the noodles on the lined plate or baking sheet. When freezing my noodles, I like shaping the noodles in pretty unfastened bundles. The noodles will likely be simpler to cook dinner like this. When you’re able to cook dinner the noodles, deliver a pot of water to boil and add the frozen noodles to the pot. Cook till the noodles float to the highest of the pot with rolling boiling water. This must be 30 seconds to 90 seconds longer than whenever you cook dinner with contemporary noodles.

Nutrition

Serving: 4ounces contemporary noodles | Calories: 390kcal | Carbohydrates: 51.1g | Protein: 11.1g | Saturated Fat: 3.8g | Trans Fat: 1.1g | Cholesterol: 124mg | Sodium: 436mg | Fiber: 1.8g | Sugar: 0.3g

Did you make this recipe?Tag @hellolisalin or go away a star score and touch upon the weblog!

© Lisa Lin

Disclosure: This publish was sponsored by Bob’s Red Mill! To study extra about their merchandise and to get extra recipe inspiration, follow them on Instagram or Facebook.





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