Wednesday, August 10, 2016

Home-Made Egg Noodles (makes about 1.5 pounds)

home-made egg noodles
Many months ago I attempted to make home-made egg noodles for the first time and was surprised by how tasty they turned out. This time I am repeating the process but have found a few improvements that I want to share. The ingredients are simple; all-purpose flour, eggs, salt, oil, and water. This recipe has no artificial colors, preservatives or chemicals. The dough is tough to work with initially but after adding water it is more manageable, I am able to knead for about 10 minutes until the dough looks smooth. If you are starting to have muscle atrophy of your upper extremities (arms) this is a great exercise! I discovered that using a spray bottle is very helpful--it distributes the tiny droplets evenly on the dough and gives it just enough moisture to knead. You may let the dough rest for about 15-20 minutes before rolling and cutting into strands. It is best to cook and eat the noodles right away. If you are not planning on eating soon then after kneading, wrap the smooth dough in plastic and keep this refrigerated for a day or two until you are ready to eat. Remove the dough and divide it into 4 smaller portions, passing each portion through the pasta machine. Initially use the widest opening and then smaller to make a thin sheet. The last pass is through the spaghetti attachment for thin strands. I use cornstarch to keep the strands from sticking to each other. Be sure to shake off excess cornstarch before cooking the noodles. You can either boil or steam the finished noodles. The steaming process takes longer but creates a chewier texture that I prefer. The cornstarch will cause the strands to clump together when steaming. My parents prefer boiling them and this takes about a minute to cook.

Home-Made Egg Noodles (makes about 1.5 pounds)

Ingredients:

2 cups all-purpose flour, plus a little more for dusting
1 tsp salt
2 large eggs
1 large egg yolk
1 tsp oil, plus a few extra drops to oil your palms for kneading and a little extra to prevent the cooked noodles from sticking together
About 1-2 Tbsp warm water (preferably use a spray bottle)
Cornstarch (to prevent the strands from sticking together)

Method:

Sift the flour and salt together. Pour the mixture on a working surface. Make a well and add the eggs and 1 teaspoon of oil. Take a fork and work the dough into the eggs and oil until they bind together. Oil your palms with a few drops of oil and start kneading the dough. Spray the dough with a little water. Knead and spray more water as needed. Continue to knead until the dough is smooth--about 10 minutes of kneading. Wrap the dough loosely and let it rest in the refrigerator at least 15-20 minutes or until ready to use. Divide the dough into 4 small balls and start passing one through a pasta machine, initially at the largest opening and then smaller for a thinner sheet. Dust with a little flour if needed. Pass the sheet through the spaghetti attachment to get small strands. Sprinkle the strands with cornstarch. When ready to eat be sure to shake the excess cornstarch off before boiling or steaming. Boil for about a minute or until the noodles float to the top. Remove the noodles with a slotted ladle and add a little oil to prevent the strands from sticking together as they cool. You may also steam them for about 25 minutes. Again add a little oil once done to help keep the strands from clumping together.

My mother makes the soup base using roasted duck bones and pork.
This noodle dish has Chinese broccoli, Chinese chives,
fresh shiitake mushrooms, meat from 1 lobster claw,
my mother's home-made Teochew braised pork,
and store bought roasted duck leg.
Teochew mi sua (sauteed Teochew noodles)
(my mother makes this using hydrated dried shrimp,
ground pork and Chinese chives)

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