chinese egg noodle recipes

This is hands down the chewiest noodle I’ve made! I love that you are married into a different Asian culture. Lye water makes a difference too, but we’ll get to that below. Heat olive oil in a large skillet or wok over medium high heat. I will use this recipe again and again as we eat lots of noodles (my hubby is Thai). Amen to that! Chicken And Egg Noodle Soup GoodFood eggs, sesame oil, ginger, sugar, soy sauce, egg noodles, white pepper and 2 more Chicken And Egg Noodle Soup With Ginger And Chilli Gourmet Traveller chicken, chilli flakes, roasted sesame seeds, white vinegar, cinnamon and 12 more Heat a wok (or large, heavy pan) over very high heat. The noodles are done once they’re brittle and completely dry. In a bowl, mix salt with flour and then stir in egg and water slowly. However, my newly discovered prized possession is the mechanical pasta roller, imported from Italy, that he gave us years ago. You’re probably looking for the Angel Hair cutter. However, if you have a pasta roller and cutter, the whole process just got WAY easier. There’s really only one specialty ingredient involved in this recipe, and it’s optional, so don’t worry too much. Not a bad thing, but dang. In Recipes by SeanFebruary 10, 201840 Comments. If you have extra noodles or you’re making them in advance, cover loose bundles with plastic wrap or place them in airtight bags and freeze them. You can control what goes into them, meaning that you can use better quality ingredients. Divide the dough in half. Eggs too are both popular and significant during the new year. Oil Noodles – 油麵 – yóu miàn; yau4 min6 – Very similar to thin noodles in both appearance and name (the Chinese names differ only by tone), these noodles are basically differentiated by the fact that they’re served with oil or in an oily sauce, and are generally tossed in some oil before cooking, drying, or refrigerating. Crock Pot Beef Noodles. The process is pretty much the same as you’d use for any pasta – feed the flattened dough through the machine on progressively thinner settings until it reaches the size you want, then cut by hand or using the cutting side of the machine. Kudos. . All-purpose flour tends to be somewhere in the middle. This article is inspiring me to grab my rolling pin and dive in. When the dough is thin enough to see your hand through it, thoroughly flour both sides of the dough sheet. Have cooked regular dried spaghetti pasta this way and they do end up resembling ramen noodles. Then I added 2 teaspoons soy sauce, 1 teaspoon black vinegar, and 1/2 teaspoon sesame oil. What is Chow Mein? Cover the dough and allow to rest for 30 minutes. If you aren't planning on eating all four portions of noodles at once, you can freeze the leftovers. Not only do we tend to pay attention to the ingredients in season, but it behooves us to be prepared for specific holidays and events as well. Nonetheless, English packaging uses the term ‘lo mein’ pretty frequently, generally in reference to a particularly thick, chewy noodle resembling fresh yi mein. Learn how your comment data is processed. If kneading by hand, knead for an additional 5 minutes (total of 15 minutes). Do you think it needed more water. When the dough is thin enough to see your hand through it, thoroughly flour both sides of the dough sheet. Good quality unbleached bread flour will work nicely too. My dough turned slightly green in hue. Just make sure they're not compressed in the freezer (don't stack anything on top of them), or the noodles will stick together. Take out Chinese noodles can so often be greasy, soggy and unhealthy. Dumplings are eaten because they resemble silver and gold ingots (and for linguistic reasons I won’t get into here). The protein in the eggs makes them more resilient. Seasonal produce is so controlling . Thanks for commenting, and I’m so glad you’re loving the recipe! The yellow yolk represents gold, and the eggs themselves represent fecundity and wishes for a big and healthy family. Point number four is the unsurprising culmination of the other three: they taste absolutely incredible. Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. (2) You can lessen the laborous noodle cutting by using a pasta cutting rolling pin, such as this one: https://www.lehmans.com/product/handcrafted-cherry-noodle-cutter/ or these ones: https://www.google.co.uk/search?q=%22Noodle+Cutter+Rolling+Pin%22&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiYl-Pl1YHnAhU8QEEAHRCmA3gQ_AUoAnoECAsQBA&biw=1600&bih=736#imgrc=iigfyPTKOwFbKM: But perhaps, if you are going to go for mechanical aids, then maybe a pasta machine is a better investment than a cutter rolling pin. No pasta machine? Scramble eggs in a bowl. Toss the noodles in additional flour to prevent them from sticking to each other. Do NOT be tempted to over-moisten the dough by adding more water. The ingredients are stir-fried with cooking oil, garlic and seasonings of soy sauce and oyster sauce in a wok. This I need to try. This has a similar effect as lye water in the dough. Instructions were perfect…just like noodles from the Asian shops! Oil noodles are also frequently sold pre-cooked. Thanks Fiska! Combine the flour and salt in the bowl of a stand mixer. I like using Yi Mein noodles in my Long Life Noodles. I mean, no matter what they’re made of, or where in the world they come from, noodles are pure, perfect comfort food. (If storing in the refrigerator, it's best to store the dough and roll it fresh. Alright, let’s end this epic how-to with a simple little dish to test out your awesome new egg noodles, shall we? All of these yield noodles with varying textures and flavours. Repeat on progressively smaller settings until the dough is about 3 mm thick (I found the #3 or middle setting worked best). Remove everything from the wok, setting it aside in a bowl. This looks like a FUN weekend experiment for sure. If you’re gluten-free… well, kudos for reading this far, but non-wheat alternatives aren’t going to work well here. Lo Mein Noodles – 撈麵 – lāo miàn; lou1 min6 – Like wonton noodles, lo mein is actually the name of a dish, not a noodle (in fact, it’s just wonton noodles served ‘dry,’ i.e. Such a thorough post. You’ll find lots of information about how the method used to cook these noodles makes a difference (or is purported to), but when it comes to the noodles themselves, a good quality egg noodle makes excellent mee pok when rolled thin and cut into fat strips. Boil the noodles. It is simple but you get that nice flavor that is a great partner to some stir fry veggies and tofu! Combine the flour and salt in the bowl of a stand mixer. Oh my!! Beef Noodle Stir Fry – You can add in your favorite veggies, making this to be the … Great recipe! Once you’ve worked the dough, cut it in half and stretch it out by hand into a short, rough cylinder and start rolling it the long way. Heat 1 tablespoon oil in a small skillet. Hi Sean, great informative site! Chinese Egg Custard. Will try your recipe tomorrow night for my husband getting home from interstate, thin Chinese noodles with roast duck as a ramen style soup dish I’m thinking. On a basic level, this is the simplest of recipes: dry and liquid ingredients kneaded into a dough, flattened, and cut. Use a very sharp knife to cut the roll into strips of noodles. Often, he would buy our family things he thought we’d enjoy, and show off his treasures when he and my grandma came to visit. There is so much information in this post — honestly, I have read it three times and I keep picking up something new. It’s not an exact science though, so don’t feel too shackled to the quantities. The same way lye transforms a regular egg into a black or dark green century egg over time, it has an effect on the raw egg in the recipe. Who doesn’t love noodles? To … It’s also got a nice pale yellow colour that works quite nicely, given that we’re aiming for yellow noodles anyway. When the dough reaches the desired thickness, trim the edges of the dough to create an ev… Note:Nutritional informations is given for one serving, which is approximately 55 g pre-cooked weight, or 1/12th of the total recipe. I would try a second batch with fresh eggs and a non-reactive (e.g. The fat in the eggs also enriches the dough for a silky texture and richer flavor. Yi Mein (or Yee Mein) – 伊麵 – yī miàn; yi1 min6 – Larger, thicker noodles, yi mian are very popular in both the East and the West. Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin … Wow! When you’ve gotten halfway through the settings, you may want to cut the dough in half, so that it’s not too long and difficult to manage. The dough this recipe yields can be used to make a few different types of Chinese noodle. You can never go wrong with a great noodle dish. If you do give it a shot I’d love to hear how it goes! These blocks are actually prepared by first deep-frying and then drying the fresh noodles, and as such aren’t typically prepared at home. Chicken laksa. In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 … Don’t get me wrong, some people straight-up can’t eat the stuff, but when it comes to making good noodles, bread, cake, and the like, there is nothing like it. (Side note: possible t-shirt slogan…). Hand rolling the dough isn’t tricky though, and I explain and illustrate the cutting methods below. Because of these last two properties, some so-called egg noodles are not made with egg (or with much egg), but with lye water. This is an awesome post Sean :D. Very meticulous and detail post on noodles and Chinese cultures (LOL… put me to shame ). The problem with this is that you can’t always tell this ahead of the fact, as different wheat varieties contribute varying quantities of gluten. But for the rest of you, let me tell you just why you the three reasons you should make your own egg noodles at home. As you can see in the photo below, it was getting pretty long! They’re thin (about the size of spaghetti), and usually round or slightly square in cross-section. This post is part of a series of awesome egg recipes brought to you in collaboration with BC Egg. I tried to make the noodles, but found them very hard. Higher cooking temperature seem to set this off a bit more. While I didn’t make yi mian here, you could certainly try your hand at a thicker fresh egg noodle. If you’ve got a pasta maker, you can use the cutting rollers to finish your noodles. Either way. I actually posted two Chinese New Year recipes on Diversivore this year (the other one is for chao nian gao), and I want to avoid repeating myself too much, so I’ll keep this bit brief. Meanwhile, Taiwan associates the activity with the Dragon Boat Festival, which lands some time in late spring/early summer. It actually is the eggs reacting to the lye that causes the colour change. To roll using a pasta roller, flatten the dough half into a thin rectangle, about ½ – ¾ inch thick (about 1-2 cm). They're perfect for tossing in sauce, noodle soups, or stir-frying! This recipe is only different from a typical Italian egg pasta recipe in the sense of ratio of ingredients and the inclusion of lye water. I wish I had been with you on the day you were making noodles to take notes. Set one half aside, covered. This authentic recipe guides you how to make Egg Noodles in Chinese style. She was known for her precise homemade hand cut fetuccine. Dust top of the dough with flour to prevent it from sticking to the rolling pin. If you don’t have one, not to worry, you can still hand-roll and hand-cut them according to our instructions in this. Ive printed this out and put it with my recipes to make the noodles myself the next time I make our own Chinese lo mein. I laughed out loud at the description of your children eating noodles Oh, and don’t get me started on gluten! It’s a fantastic little side, and a perfect dish to go along with dumplings, barbecued pork, or a little wine chicken. Cover the dough and allow to rest for 30 minutes. Stir until the mixture is relatively well combined. Add the eggs slowly to the wok, stirring quickly to yield small pieces of egg. As usual Sean great work! With a long sharp knife, carefully cut the sheet into noodles of any desired thickness. Who doesn’t love noodles and what better than homemade. That’s awesome Sara! Set one half aside, covered. It's quite alkaline (basic pH), a property that contributes to both the colour and texture of the finished noodles. So I’m going to trying that. If you can’t find it, there are two options. Thanks so much for taking time to leave a comment! Hi Anna, the spaghetti cutter is definitely a bit thicker than wonton noodles. Adding lye water to foods affects the pH of those foods, which can in turn alter things like texture, cooking properties, and colour. Fresh, homemade Chinese egg noodles taste amazing, and they offer a texture and freshness that elevates the ingredient from its all-to-common filler status. https://www.lehmans.com/product/handcrafted-cherry-noodle-cutter/, https://www.google.co.uk/search?q=%22Noodle+Cutter+Rolling+Pin%22&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiYl-Pl1YHnAhU8QEEAHRCmA3gQ_AUoAnoECAsQBA&biw=1600&bih=736#imgrc=iigfyPTKOwFbKM. You want to use a flour with a higher gluten content. Thank you so much for the recipe! In fact, sign me up for everything you talked about. Divide the dough in half. Given that they’ve been a part of Chinese culture for well-over 2000 years, it’s hardly surprising that they’ve taken on considerable cultural significance too. And inspiration is at the mercy of what’s out, what’s fresh, etc. will change the nutritional information in any recipe. Whether making plain white noodles or homemade egg noodles, many of our key tips remain the same: Combine the flour and salt in the bowl of a stand mixer. Are they like spaghetti (2mm) or thinner (1.5mm? The tradition was exported to the USA in the mid-20th century, but the date was transposed to correspond with the equinox. Either way, I’ll definitely be using this tutorial at some point soon! Such a detailed post!!! Let me know in the comments below or by email. don't be afraid to let the dough roll out as an elongate rectangle, rather than trying to work it into a square. 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