Don't expect very springy (QQ) texture of this homemade noodles, since there is no chemical substance like alkaline or soda are added, also no pulling method like ramen. At first, i was thinking to use duck eggs to make this noodles as I heard duck egg produce better springy noodles. But I decided to try with chicken eggs since it is easy available at home.
I made it into oiled noodles 油面 , so it is easy for storing ..
I found use this noodle to stir fried like this Shanghai style noodle is better than made into noodles soup.
My kids said my stir fried homemade noodles tasted similar like that one they had it in London which cost me RM 50 for a box like this, "heartache " lar !! LOL.
Homemade Chinese egg noodles 全蛋面 / 油面*make about 800g noodles
400g plain flour1/2tsp fine salt4 large eggs (~220g)
- Mix flour with salt together, add in eggs, then knead till smooth, cover and set aside to rest for 1hour.
- Divide the dough into two portions. Roll the dough out into a long shape to fit into the pasta machine. Dust with flour to keep the dough from sticking. On the machine, turn the knob to 1 for the first roll. Fold the dough back on itself and put the dough through the pasta machine again. Repeat the process for two times.
- Turn the knob to 2, dust flour on the sheet and put the sheet through the pasta machine, fold the dough back on itself, repeat the process for two times. Then change the knob to 3, repeat the same process of rolling.
- Then change to small strand cutter, divide dough sheet into 1 foot in length, put the sheet through the cutter and make small strand noodles. Sprinkle with some flour to avoid sticking.
- Immediately add the fresh noodles into hot boiling water, blanch in hot water for few seconds (when you see noodles are floating). Strain the noodles and pour in a big bowl, add some cooking oil to prevent from sticking.
- For storing, keep noodles in a plastic bag then wrap with old newspaper. Keep in the refrigerator if you intend to use it within few days times otherwise store in the freezer, thawed before used.
Recipe by Sonia aka Nasi Lemak Lover