A rolling pin does a great job, and is not particularly difficult. Simply spread a little baking soda on a flat plat or baking pan and place it in a low oven (about 200°F/95°C) for one hour. I am a huge fan of egg noodles, but never knew they were made with lye water. Meanwhile, Taiwan associates the activity with the Dragon Boat Festival, which lands some time in late spring/early summer. In East Asia (the birthplace of noodles), they’re made from wheat, buckwheat, mung beans, rice, and other starches, and prepared pretty much every way imaginable. With the pasta roller at the thickest setting, feed the dough through, being sure to guide it straight, so it doesn’t go crooked or get caught in the sides of the roller. Continue to run the dough through the roller once at each setting. I never thought about Chinese noodles, but maybe one of these days if I ever have time again…. Heat 1 tablespoon oil in a small skillet. Wheat flours are not all created equal, and the different types can have affect the final noodles. Dry noodles will keep for at least 6 months. If you find you’re still having trouble, let me know and we’ll see if we can figure out anything else to try. The eggs and lye water have similar effects on noodle dough, so while you may find that your noodles are a bit softer or need a bit more kneading without lye, they’ll still work wonderfully thanks to the eggs. Sarah, i luuuuve the look of this recipe! Until NOW. I knew that noodles originated in China, but I had no idea there were so many varieties and I’d never heard of using lye with them before. Needless to say, I did not make these noodles. In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 … Makes approximately 650-670 g of noodles (a little under 1.5 lbs). I haven’t made them, but you can bet I’m going to try. If the noodles were particularly hard it’s probably one of two things (or a combination of the two). I’ve never actually tried to make them from scratch, but I know that the difference is immeasurable. This article reminds me how much I enjoyed making it. That’s great of course – I personally think my chocolate beet cake is a pretty stellar little seasonal recipe, and if I could tie little recipe cards to Cupid’s arrows, you can bet that I would. So informative and so artistic all at the time! with the soup on the side). I’m lucky to have access to the wonderful locally-milled flours made by the Vancouver company, 2 tbsp thick soy sauce (soy paste) or 1.5 tbsp light soy sauce mixed with 2 tsp corn starch. Seasonal produce is so controlling . Learn how your comment data is processed. As well as all the gluten…and eggs too! Flatten the dough out by pounding on it with a rolling pin for about 5 minutes (or even a small heavy pot, if need be). Stir until the mixture is relatively well combined. The same way lye transforms a regular egg into a black or dark green century egg over time, it has an effect on the raw egg in the recipe. If you don’t have a suitable surface but do have an electric stand mixer, you could try a pasta roller attachment. They’re surprisingly easy – especially if you have a pasta maker, but even if you’ve only got a rolling pin. Points 1-3 are pretty self-explanatory, but let’s really dwell on that whole taste thing for a minute. I want to buy the best cutter attachment for the job :). This is hands down the chewiest noodle I’ve made! I love that you are married into a different Asian culture. Take care not to pack them too tightly when refrigerating or freezing, as they’ll stick together and form clumps. You’ll notice that after the dough has rested, it’s softer and more pliable. If storing in the refrigerator, it’s best to store the dough and roll it fresh. Thank you so much for the recipe! It’s a really fun subject, and one I could write about all day, but today we’re going to get specific and talk about two of my favourite foods coming together: eggs, and noodles. This has a similar effect as lye water in the dough. When the dough is thin enough to see your hand through it, thoroughly flour both sides of the dough sheet. To encourage stretchier, chewier noodles, work with the natural direction of the dough - i.e. Don’t get me wrong, some people straight-up can’t eat the stuff, but when it comes to making good noodles, bread, cake, and the like, there is nothing like it. One bunch of scallions, greens and whites separated and sliced into 4 cm (~2 inch) pieces, 4 servings of egg noodles, boiled and drained, but still warm, Add the scallion greens to the wok along with half the sauce and stir-fry for about 30 seconds. Pull them apart to separate––the noodles will be elastic and stretchy enough. I didn’t use lye water, I used the b soda subtitute instead. Combine the flour and salt in the bowl of a stand mixer. Dust top of the dough with flour to prevent it from sticking to the rolling pin. She was known for her precise homemade hand cut fetuccine. In 2.5yrs in Munich I haven’t found fresh noodles that i can buy :( I’ve been gifted a pastamaker for my b’day and I can’t tell you how excited i am to make these noodles at home :D Will let you know how they turn out :), So glad to hear you can finally make good Chinese noodles at home, Razia! That makes me very happy to hear Lea! I have made pasta in the past, fettuccine I believe. If you don’t have one, not to worry, you can still hand-roll and hand-cut them according to our instructions in this. Just made up a batch of yellow noodles. Hopefully that works for you! Use a pair of chopsticks to stir them up and separate the strands. Salt generously, add egg noodles, and cook until al dente, 5 to 7 minutes. Either way. Given the diversity of flavoured oils in Chinese cooking, there are a surprising number of variations and options out there. I used three large eggs for this recipe. To cook, add them straight into boiling water frozen. The yellow yolk represents gold, and the eggs themselves represent fecundity and wishes for a big and healthy family. Its either anhydrous, pure sodium carbonate, or, as sodium carbonate decahydrate crystals. As is so often the case, things are much easier when you’re not guessing the details. What exactly these thick lo mein noodles should be called isn’t clear from my research (if you’ve got a definitive idea, let me know). I used a very finely milled 00 flour made from hard semolina wheat and it worked marvelously. TheWoksofLife.com is written and produced for informational purposes only. Folkloric tradition holds that fresh eggs can be balanced on their broad end because of celestial/gravitational/whatever alignment, and that achieving the feat will bring (you guessed it) good luck for the coming year. Sorry to hear about your colour situation. Sometimes I think we forget that gluten isn’t a dirty word. No worries. They’re thin (about the size of spaghetti), and usually round or slightly square in cross-section. The gluten is pretty well-formed at this point, and you’ll find it a lot easier to just roll the dough out in the direction it wants to go, rather than trying to force it into a broad sheet. If kneading by hand, knead for an additional 5 minutes (total of 15 minutes). That’s a tricky question to answer because the egg whites are chemically different from the yolks and do provide different proteins (etc.). But for the rest of you, let me tell you just why you the three reasons you should make your own egg noodles at home. 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