Chinese Egg Noodles

Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food
Chinese Egg Noodles - Eat Cho Food

I’m so excited to share this recipe for homemade Chinese Egg Noodles with you guys! It means that you can literally have noodles at anytime! As long as you have flour, water, and eggs you’re all set. I call these Chinese Egg Noodles, but to be honest with you I’m not entirely sure what makes these noods any different than all the other egg noodles we have been eating in Italy. I’m going to keep the name, because I got my 23andMe results back and I’m 70% Chinese and 00000000% Italian. Pasta is pasta. Carbs are carbs. So no matter what you call them they are going to taste good! When you think of Italian and Chinese foods there are definitely a few crossover episodes. Noodles obviously. Ravioli and dumplings. Tortellini en Brodo and Wonton Soup! Calabrian Chilis and Chili Oil!

We unfortunately didn’t plan for any pasta making classes while in Italy. Actually, who knows? Kristina of the past wrote this, so maybe there was a surprise class! I’ll just have to keep practicing when I get home. Making noodles might be my new favorite thing to do in the kitchen. It’s pretty neck and neck with making dumplings at this point. My family never made homemade noodles growing up. We were more of a homemade dumpling wrapper household. But the noodles that were pivotal in my family’s favorite noodle dishes were always pre-made or of the instant variety. Don’t get me wrong, I’m going to be buying instant ramen and pre-made noods for the rest of my life, but I’m also go to whip up these thick, chewy, and eggy noodles whenever a craving strikes and I no longer live within 1 minute of our favorite Asian grocery story. Homemade noodles just taste a bit more luscious? Not sure if that is the right word, but I think because you spent the extra time to craft them by hand it adds an extra something something.

You can make these noodles completely by hand if you wish! You’ll just need a fairly large rolling pin and work surface to roll out the pasta thin. I just felt like busting out my pasta roller because its fun! I also really enjoy the cutting the noodles by hand. It has a similar meditative quality to folding dumplings. I could do it forever! Or at least until I get hungry.

These egg noodles are perfect for any stir fry recipes! Soups too! I would cut these a little thinner for soup though. In a few days I’ll be sharing a recipe for Chili Garlic Noodles that utilize these dreamy noods. It’s going to be so good!


Chinese Egg Noodles

makes about 1 pound of fresh egg noodles

materials:

10 oz all-purpose flour (just shy of 2 cups of flour)
2 large eggs
1/4 cup water
cornstarch for dusting

steps:

  1. Pile flour on a clean work surface. Make a well in the center of the flour pile. Add eggs and water into the well. Using a fork start whisking the eggs and water together. Gradually start mixing in the flour until you get a shaggy dough. Start kneading the dough until smooth. Knead for 10 minutes and use a bench scraper to help scoop up the dry flour bits.

  2. After 10 minutes of kneading and the pasta is smooth, cover the dough with plastic wrap and allow to rest for at least 30 minutes until ready to work with.

  3. After the dough has rested, divide the dough in half. Keep one half wrapped in plastic wrap to avoid drying out.
    If rolling out with a pasta machine: Roll out one half of the dough until its about 3/4” thick and oval shaped. Feed the dough through the pasta machine on the thickest setting first. Continue to feed the do through until the dough is about 1/8” thick.

  4. Layout thin dough on your work surface. Lighting dust the dough with cornstarch. Fold the dough in half lengthwise. Dust with a bit more cornstarch and half in half one more time. Using a sharp knife, cut into 1/8” wide noodles. You can also use a pasta attachment if you wish. Loosen the noodles with your hands so they don’t stick together. Cover with plastic wrap until ready for cooking! Fresh egg noodles will cook in about 4 minutes when boiled.

Chicken and Leek Steamed Buns

Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns
Chicken and Leek Steamed Buns

It has been a very bun-filled month on Eat Cho Food. It’s also be raining constantly in San Francisco and I feel like rain and chilly weather only kicks up my craving for the fluffiest and most pillow-like of carbs. We finally had a sunny day yesterday and it was glorious! I always forget how dependent I am on the Sun until spring forward happens. I’m very much a Leo and the longer days and warmer weather make my happiness meter go off the charts!

You know what also makes my happiness meter go off the charts? Love : ))))))) sorry if this blog gets too cheesy and mushy for you… you should probably find another blog to read. Reuben and I celebrated 5 years together on Saturday! So this past weekend was a wonderful and slow weekend of enjoying each other’s company, eating really really really good food at Mister Jiu’s, planning for Italy some more, and taking pretty pictures of pizza! I’m so excited, guys. Reuben has finally agreed to let me document and share one of his pizza recipes! I know that 99.9999999999% of you have never had a slice of his pizza before, but it is seriously the best pizza in the universe. We’ve been together for 5 years and he’s been perfecting his hydration ratios and technique for almost as long. There’s about 24783748374983275983658937489374019274 reasons why I love Reuben, but his pizza ranks at about #3. I just had a slice of it cold out of the fridge and it’s still better than anything I can get on the West Coast.

One day, I hope we can open up a Pizza/Dumpling/Bakery/Beer Hall + Coffeeshop place. It would essentially be serving all the foods we eat in our regular day lives, but YOU would be able to have some too! Reuben would be slinging the best pizza in the universe and pouring you a taste of some ultra rare sour beer brewed with heirloom peaches that he’s been aging for the last 10 years. I would be bopping around the shop decorating cakes and pleating dumplings. We would both be constantly covered in flour, but so happy. Doesn’t that just sound like the most carb heavy dream ever? Ugh. ONE DAY.

Until then, I’m just going to be over here in my tiny kitchen perfecting all my dough recipes and pleating skills. These Chicken and Leek Steamed Buns would most definitely be on the menu! I would grab 1 or 2 in the morning with a coconut milk matcha latte and be set for the day! I actually stop at the dim sum shop around the corner from our apartment about 1 once a week for breakfast. I get 1 order of har gow and 1 order of pork siu mai to go. I can typically eat all 6 dumplings within the time it takes me to walk to the bus stop. Have I ever told you that I LOVE to walk and eat? It’s weird and I can’t explain why I enjoy it so much. Anyways! One morning I decided to mix it up a bit and get an order of har gow plus just 1 steamed chicken bun. I just want to say that I LOVE Good Luck Dim Sum. It’s my favorite dim sum in San Francisco. But this chicken bun was real bad. The dough was fine - fluffy and slightly sweet. The filling was horrible. The texture was way too tough and not tender or juicy at all. I took one bite and was super disappointed the remainder of my walk to the bus. I really dislike bad food… as most people would be. But after I eat something like that, it’s hard for me to shake off the feeling of “I can make this better!”

After that unfortunate morning, I was set on making the best chicken bun I could! I think I’m pretty close with this one. As soon as they were cool enough to eat without burning my entire mouth, I ate about 3 of them without even blinking. They are so good, so fluffy, so tender, and so springy! The leeks add a touch of springtime freshness that I’m so ready for more of! The filling is light but tender and juicy. I learned a little trick from my friend, Paul, for making a super soft and tender ground chicken filling… melk! I mean milk. Sorry, I’m from Ohio, where we say melk. The addition of a little bit of milk works some magic on what would typically be pretty dry and lean ground chicken. The richness from the milk also adds a bit of fat and richness that siu mai typically gets from pork. If you live a dairy free life, you can just replace the milk with water instead.

I’m sure in the future I’ll continue to develop a lot more chicken buns recipes. BBQ Chicken Buns. Teriyaki Chicken Buns. Five Spice Chicken Buns. All the chicken buns. But for now, these are my favorite chicken buns in all the land! I can’t stop thinking about reheating the ones I’ve safely packed away in our freezer for a rainy day. Ah! I think it’s going to rain tomorrow…


Chicken and Leek Steamed Buns

makes 12 steamed buns

dough recipe adapted from Red House Spice’s excellent bao guide!

bun dough:

250g (~1 3/4 cups) AP flour
50g (~1/3cup) cornstarch
2tsp sugar
1 tsp instant yeast
1 cup warm water + 1/4 cup more if dough is dry

filling:

1 leek
3 cloves minced garlic
1 lb ground chicken
1/2 tsp salt
1/2 tsp white pepper
1 tbsp oyster sauce
1 tsp soy sauce
2 tbsp milk
1 tbsp cornstarch


make dough:

  1. Combine flour, cornstarch, sugar, and instant yeast in the bowl of your standmixer fitted with a dough hook. Give it a quick mix to evenly incorporate everything. Begin to stir on medium speed. Slowly pour in 1 cup warm water and continue to knead for 8 minutes. Scrape out the dough onto a lightly floured surface and continue to knead for another 5 minutes until you get a smooth ball. If the dough feels a little too dry during the hand kneading process add a little bit more water, no more than an extra 1/4 cup. Place dough in a lightly greased bowl and cover with a damp kitchen towel. Allow dough to rest in a warm place for 1 hour to 1.5 hours until doubled in size.

  2. While the dough is resting, prepare your filling. Peel the tough outer layers of the leek. Cut off the top green portion of the leek and discard. Slice the leek in half lengthwise and then thinly slice each half. Quickly run the thinly sliced leeks under water to rinse off any dirty or sand. Dry off with a paper towel and set aside.

  3. Heat up 2 tbsp of olive oil in a skillet over medium high heat. Once hot, add in garlic and leeks. Sauté for 5-7 mins until aromatic and slightly golden around the edges. Remove garlic and leeks from the pan and place in a large bowl.

  4. Add chicken to the bowl of garlic and leeks. Add in salt, white pepper, oyster sauce, soy sauce, milk, and cornstarch to the bowl. Give it a good mix with chopsticks or a wooden spoon until just combined. Set aside and let the flavors develop for at least 15 minutes or up to 1 day covered in the fridge.

  5. To form the buns, divide the dough into 12 equal portions. Roll out each portion of dough into a 4” diameter circle. Place about 2 tablespoons of filling in the center of the wrapper and pleat close, or pinch close if you wish. Place formed buns on a baking tray dusted with flour and cover with a damp kitchen towel. Allow to rest for another 30 minutes.

  6. Set up a bamboo steamer over a wok or pot filled with boiling water. Steam for 15 minutes. Allow for buns to cool and then enjoy with soy sauce, chili oil, or plain!

notes:

  1. Steamed buns can be frozen after they have been fully cooked. You can either reheat in the microwave by microwaving for 3 minutes while wrapped in a damp paper towel, or steamed in a bamboo steamer for 12-15 minutes.

  2. Milk can be swapped out for water if you prefer a dairy free option.