Noodles are one of the most important elements of Chinese cooking. In the busy modern age in the West, most people buy semi-fresh or dried noodles from the supermarket for a quick meal. But in China, many home cooks still hand make their fresh noodles to enjoy the best texture. In the past, I’ve shared a few handmade noodle recipes, such as hand-pulled noodles and hand rolled noodles. Today I want to share these homemade egg noodles that have a delightfully springy and chewy texture.
Chinese egg noodles ingredients
Chinese egg noodles use a few simple ingredients:
All-purpose flour Eggs Salt Water
The recipe also uses cornstarch to coat the noodles, so they won’t stick together. But the cornstarch is not an ingredient in the noodles. Just like when making pasta, it’s possible to use a pasta machine to make Chinese egg noodles. But in China, most people like to work the dough themselves so the noodles will be extra springy.
Use quality eggs
Since flour and eggs are the main ingredients, it’s important to use quality ingredients. I love to use Pete & Gerry’s Eggs in these egg noodles. The eggs that Pete & Gerry’s sources are all from small family-run farms that offer a healthy, humane lifestyle for laying hens. Their organic free-range eggs also contain no pesticides, no added hormones, no antibiotics, and no GMOs. Their eggs have a thicker and harder shell, a big, vibrant yolk, and a richer taste. Using their eggs, these noodles will come out with a beautiful yellow hue and a great flavor.
Water ratio
It’s hard to pinpoint an exact water ratio for homemade egg noodles, because it varies depending on the flour you use, size of the eggs and your room environment. The 2 tablespoons of water in the recipe is a good starting point, to make a firm dough that yields chewy noodles. But you might need to slightly increase the amount of water if the dough is hard to handle, or add a little flour if the dough is too sticky.
How to make egg noodles
Making egg noodles without a pasta machine takes some time, but it’s a straightforward process.
Why stretch the noodles
When making hand-rolled noodles, the stretching step is usually skipped. But since egg noodles use a pretty tough dough to create a chewy texture, it could be hard to roll the dough into a thin sheet. I found it easier to roll the sheet until thin enough to cut the noodles. Then I prefer to work on each noodle individually to smooth it out and stretch it into a thinner shape, so it has the perfect texture. Remember, the thickness of the noodles will almost double once you boil them. Keep that in mind when you decide whether or not to stretch the noodles.
How serve homemade egg noodles
Homemade egg noodles have a lovely chewy texture and a mild taste. You really don’t need a ton of ingredients to enjoy these noodles. Sesame noodles are one of my favorite ways to use homemade noodles. The nutty sauce and a touch of chili oil make these noodles shine. You can serve the egg noodles with a sauce:
Noodles with Tomato and Egg Sauce Old Beijing Fried Sauce Noodles (Zha Jiang Mian) Northern Chinese Gravy Noodles
You can also make fried noodles:
Vegetable Chow Mein Beef Lo Mein Chicken Lo Mein
Another great way is to make noodle soup:
Wonton Char Siu Noodle Soup Chicken Noodle Soup Soy Sauce Noodles
How to store egg noodles
You can prepare these egg noodles ahead of time and serve them for your Chinese New Year dinner party. If you make these noodles the day you plan to serve them, you can seal them in a bag and store them in the fridge. If you are not going to cook the noodles immediately, it’s best to freeze the noodles right after you make them to preserve their texture. To boil the frozen noodles, the method is the same and you do not need to thaw them before boiling.
Afterthoughts
Homemade egg noodles are quite special. You can use them as a weekend project to enjoy your favorite noodle dish, or serve them during Chinese New Year to symbolize longevity. No matter whether you’re making them into your favorite fried noodles or serving them with a simple sauce, a good meal is guaranteed!
