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