Homemade Chinese Egg Noodles
These silky, springy homemade egg noodles are the perfect foundation for any stir-fry or soup, offering a superior texture compared to store-bought varieties.
Ingredients
- •2 cups all-purpose flour (250g)
- •2 large eggs, lightly beaten
- •1/4 teaspoon salt
- •2 to 3 tablespoons water (as needed)
- •1 tablespoon cornstarch (for dusting)
Instructions
- 1
In a large mixing bowl, whisk together the flour and salt, then create a well in the center.
- 2
Pour the beaten eggs into the well and mix with a fork or chopsticks until a shaggy dough forms.
- 3
Add water one tablespoon at a time, kneading by hand until the dough is firm and smooth, about 8-10 minutes.
- 4
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
- 5
Divide the dough into two pieces. On a lightly floured surface, roll each piece out into a very thin sheet, about 1/16 inch thick.
- 6
Dust the surface of the dough sheets generously with cornstarch to prevent sticking, then fold the sheets over themselves loosely.
- 7
Using a sharp knife, cut the folded dough into thin strips, then toss them with your hands to separate the strands.
- 8
Bring a large pot of water to a boil and cook the fresh noodles for 2 to 3 minutes until they float and are al dente.
💡 Chef tips
- If you have a pasta machine, use it to roll the dough to the second-thinnest setting for perfectly uniform noodles.
- To store, toss the fresh noodles with extra cornstarch and freeze them in an airtight container for up to one month.
- For a richer yellow color, you can substitute one of the whole eggs with two egg yolks.
✅ How it should turn out
The finished noodles should be firm yet elastic with a pleasant chew, smelling faintly of fresh flour and eggs, and possessing a smooth, non-sticky surface.