Homemade Asian Egg Noodles Recipe - Fun with Kids
Servings: 6 people
Calories: 173kcal
Cost: $2
An easy and cheap recipe for making homemade egg noodles fresh. A great way to entertain teh kids when they are stuck at home for bad weather or school holidays or whatever.Just a few ingredients and a bit of kneading and rolling and you will have awesome homemade egg noodles for your stir fry or soups.
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Equipment
- Rolling Pin
- Pasta Machine (optional)
- Plastic Wrap
- Silicone Baking Mat (optional)
- Knife
Ingredients
Ingredients For Yellow Egg Noodles
- 2 cups All Purpose Flour
- 2 Eggs
- ½ tsp Salt
- 1 tbsp Water
Ingredients For Green Egg Noodles
- 2 cups All Purpose Flour
- 1 Egg
- 1 tsp Salt
- ¾ cup Spinach Puree
Instructions
Making Homemade Yellow Egg Noodles Dough
- Put the flour into a mixing bowl and make a crater in the center. Break your eggs into the crater and sprinkle in the salt.
- Use your fingers, a fork, chopsticks or a mixer (on low speed) with a dough hook to mix the eggs together adding water gradually as you go. (See 4:20 to 6:20 in the video)
- When the dough starts to form a ball you will need to use your hands to knead the dough in the bowl into a consistent ball, running it around the edges of the bowl to accumulate all the bits left on the sides.
- Take the dough and place it on a floured baking mat, kneading it thoroughly for at least 5 minutes. Turn the dough in on itself and press in with the heels of your palm, press in with your fingers and repeat, turning, folding, and pressing continuously.
- If the dough seem to pull apart as you fold it in then your dough is too dry. Just sprinkle a few drops of water on the surface and knead more until it feels moist but not sticky to the touch.
- If the dough feels too wet and is difficult to work with, sticky to the touch, then it is probably too wet. Just lightly dust with flour on the flattened surface and/or dust the work surface. Using a silicone type baking mat is a great surface to work with and easy to clean.
- Once the dough is nice and consistent, seal it up in plastic wrap and let it sit for 10-20 minutes - the time is not so important. This allows the water, flour, and eggs to get to know each other a little better and give you an easier time rolling out.
Making Green Egg Noodle Dough
- The process for making the green noodles is almost the same as for the yellow egg noodles above.
- Before you start, cook enough spinach to make a few tablespoons of wet puree.
- Add flour, egg as described for the yellow noodles adding a tablespoon or so of puree at the beginning as you mix. Add more puree or water to adjust to the color you want and to get the right level of moistness in the dough. Wrap in plastic wrap and rest for 10-20 minutes. (See 3:00 to 3:50 in the video)
Manual Rolling & Noodle Making
- After the dough has rested, dust your worksurface with flour, unwrap the dough and press it flat with your fingers, pushing outwards to expand the surface and flatten a good deal before you start rolling with a pin.
- Dust the surface of the rolling pin finely with flour and roll the dough out to about 1/8th to 1/10th inch (2-3mm) thick depending on how thick you like your noodles.
- Roll the dough up and down, side to side, and diagonally to get it consistently flat and longer than it is wide in a sort of rectangularish shape. (See 6:40 to 7:50 in the video)
- To make the noodles, working with your flattened dough, fold it in on itself in layers back and forth about 3-4 inches (7-10cm) wide, and then cut with a sharp knife into narrow strips. (See 7:54 to 6:20 in the video)
- After cutting into strips, tease them out into long strips by unfolding your folds, dust with flour and hang them out to dry.
Rolling and Making Noodles with a Pasta Machine
- Much easier than all that manual rolling is the pasta machine method.
- Set up your pasta machine securely and dust the rollers with a little flour. Take the rested noodle dough and roll it up into a large sausage. Cut the sausage with a knife into segments a about 2 inches (50mm) thick. The thickness is not critical but the thicker each segment the longer the sheet will be coming out of the pasta machine which eventually gets a little difficult to manage.
- Take one of your cut segments and cover the rest with muslin to keep them moist and stop them drying out while you play.
- Press down to flatten the segment of dough out a little and ensure your pasta machine rollers are set to their widest setting. On my Marcato Atlas 150 that is setting 0.
- Roll the flattened lump through the rollers and support the flattened dough at the same time as catching it with a flat palm as it comes out. (See 10:00 to 12:20 in the video)
- Taking your now larger, thinner and flatter pice of dough, fold the ragged and mis-shaped ends back in toward the center of the piece and pass through the pasta machine again.
- Turn the roller setting one stop closer. 1 on my machine. Fold over your dough sheet from the last pass in on itself again and roll through on this thinner setting. Dust the rollers a little if the dough needs it. Once again fold the dough in on itself as before and pass through again.
- Repeat this process, setting the pasta machine rollers one step closer each time until the dough is the required thickness. For me a roller setting of 4 to 5 is thin enough.
- You should now have a nice flat, long piece of noodle dough to pass through your machine cutters to make either uniform flat noodles as the manual method produces or round spaghetti like ones depending on the cutter you use.
- Just set up which cutters you want and dust again with a little flour. Hold the dough with one hand, yell for the kids to help turn the handle and watch your noodles appear. You can totally do this on your own but its more fun with two!
- As the noodles come out give them a quick dusting with flour and them hang them on a noodle drier if you have one test the improvisation skills of the kids for a suitable hanger if you don't - like a clean tea towel over the back of a chair for example.
Video
Awesome Homemade Egg Noodles Recipe - Great for Thai dishes & Fun for Kids
Notes
Add a little butter - about a tablespoon for 2 cups of flour - if you are intending to eat these noodles cooked and served ready to eat. Toss in a little butter and top with some herbs as a side.
Add a tablespoon of olive oil if you want to make egg noodles to serve in an Italian style dish.
Dust off flour and dip in hot water before cooking or stir frying in Asian style dishes.
Nutrition
Calories: 173kcal | Carbohydrates: 32g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 216mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Calcium: 14mg | Iron: 2mg