VIDEORECIPE Traditional Chinese egg noodles recipe
Egg noodles are simply noodles made with flour and eggs. They are more versatile than regular white noodles made from just flour and water. In addition, can be used for noodle soups, dishes with sauces or just stir-fried.
- 200 g Wheat flour
- 10 g corn flour
- 2 egg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 tablespoon vegetable oil
- 1 tablespoon water
Put the flour in a bowl and add the cornflour, salt and bicarbonate and mix well.
Break the eggs and add them slowly while stirring.
Add the oil and work the dough.
Form a dough ball. Then, continue working on the dough for another 10 to 15 minutes.
Wrap the dough in cling film and leave it to rest in the fridge for 20 minutes.
After this time, flour the table and continue working on the dough for another 5 minutes. Then, cut the dough into several parts and roll out the dough until it is approximately 1 or 2 millimetres thick.
Flour the entire surface of the dough and fold it several times, one layer on top of the other.
Cut the dough into strips, obtaining noodles of the desired size.
Once cut, separate them and spread them out carefully. They are ready to cook or can be stored in the fridge.