Homemade Lo Mein
Chinese egg noodles, which are traditionally made with wheat flour, can be made up in under an hour and the results are amazing. I am confident that there are hundreds of variations of this recipe out there, but I have found this one to be the best tasting and my family absolutely loves it. The first time I made these, we ate them for 2 days straight in a Chicken Lo Mein that would embarrass the local "Wonder Wok" (sorry if that's a real place!).
Here's what you'll need:
2 eggs well beaten,
1/2 cup of milk,
2.5 + cups of flour plus more (maybe another cup?) for rolling
1 tsp salt
1 tsp baking power
First mix the milk and eggs in a medium sized bowl.
Next add the flour, salt and baking powder and form a dough.
Put your dough onto a floured surface and roll very thin. (I use a pasta roller - #3 setting)
Cut into long (long equals longevity according to the Chinese ) noodles of your liking. We like a wider noodle, like a fettuccini.
Boil for about 4 - 5 minutes, or until al dente.
Drain & set aside.
Enjoy the noodles, Mein.