Homemade Egg Noodles

Recipe by: Katie Chin, Leeann Chin | from Everyday Chinese Cooking

Cookstr

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Inexpensive

Photo by Joseph De Leo

You can freeze homemade noodles for up to 3 months or keep them for up to 2 days in the refrigerator. Making noodles is a fun rainy day project for the whole family. Egg noodles are extremely versatile and can be used in a variety of soups and stir-fries.

Yield: Serves 2 to 3

INGREDIENTS

1¼ cups all purpose or semolina flour
2 large eggs (about ½ cup; add water if you have less)

Directions

In a medium bowl, mix together the flour and eggs to make a dough. Knead the dough on a lightly floured surface until elastic. Form into a ball and let rest for 15 minutes.

Using a rolling pin to roll the dough into an oval sheet, roll the dough outward until very thin. On a lightly floured cloth, place the dough so that one third of it is on the cloth and two thirds of the sheet hangs off the table or counter. Carefully stretch the sheet out further.

Lightly flour the sheet and roll it up into about a 3-inch-diameter tube. Flatten and use a sharp knife to slice the dough into very thin noodles. Separate the noodles and form them into a nest.

You may now use the noodles in any noodle recipe. You can boil them in chicken stock to make soup. You can pan fry them in oil and garlic and top with soy sauce. You can top them with any stir-fry combination.

NUTRITIONAL INFORMATION

Nutrients per serving

This recipe serves 3.

Calories 298 kcal

Calcium 3 % daily value

Vitamin C 0 % daily value

Vitamin A 2 % daily value

Potassium 174 mg

Magnesium 37 mg

Protein 13 g

Sugar 0 g

Fiber 3 g