Chinese Egg Noodle 全蛋麵

This is a very simple and easy recipe to make fresh noodle at home without preservatives. Also the texture of this noodle is “Chewy” and Bouncy” after it is cooked, in soup or pan fried. There are a great variety of noodles in different part of the country, which vary from region, weather, and ingredient. Generally speaking there are wheat noodle (麵)and rice noodle (米粉). There are at least 40-50 subcategories under each heading. This recipe is a part of the wheat noodle selection. Please see link for flour chart.

Pan Fried Home Made Egg Noodle with Hot Sauce
Pan Fried Home Made Egg Noodle with Hot Sauce

Serve 4
Ingredients:
Duck egg                                                                                       x4
Unbleached flour                                                                           x400 gm (6gm / 30gm of protein per serving)
Kosher salt                                                                                    small pinch
Water                                                                                             1/2 cup if needed
Method:
In a mixer, put in eggs and flour and a pinch of salt. Use low speed to start and eventually use high speed once it turns into a dough ball. Use a piece of plastic wrap to cover the dough and let it rest for an hour in room temperature.
Cut it to smaller long strip and flatten it with your fist. Use a noodle maker (sheet roller) and select the thick setting and gradually decrease the thickness after each time going through it. Fold the sheet every time. Sprinkle dry flour between sheet when folding to avoid sticking. This will enhance the “chewy and bouncy” texture of the noodle. When the sheet is thin enough, use the noodle roller side to cut the sheet into noodle. Collect the noodle from the other side and store in an air tight bag. The noodle is now ready for cooking.

Duck Egg
Duck Egg
Flour and egg in mixer
Flour and egg in mixer
Flour and egg dough
Flour and egg dough
cover with plastic wrap and let it rest for an hour
cover with plastic wrap and let it rest for an hour
Cut to smaller piece
Cut to smaller piece
Noodle maker
Noodle maker
Roll the dough through the big roller into a thin sheet.
Roll the dough through the big roller into a thin sheet.
Fold the sheet and use dry floor to avoid sticking together
Fold the sheet and use dry floor to avoid sticking together
Thin noodle ready for cooking
Thin noodle ready for cooking
Lo-mein (just cook the noodle in hot boiling water for a minute and toss it with sesame oil, oil, soy sauce and oyster sauce) I serve it with pork chop
Lo-mein (just cook the noodle in hot boiling water for a minute and toss it with sesame oil, oil, soy sauce and oyster sauce) I serve it with pork chop
Pan Fried Home Made Egg Noodle with Hot Sauce
Pan Fried Home Made Egg Noodle with Hot Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s