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.
Howdy!
ReplyDeleteMy daughter and I make pasta several times a week, and tonight we decided to branch out and try lo mein. Your recipe was the first we came across, so we decided to try it. I must confess that we wrinkled our noses at the addition of milk and baking powder. Could the Chinese really use milk in their noodles??? But we trusted you, and I'm so glad we did!
We rolled the noodles out to a #5 on our pasta machine, and then did a linguine cut. Because
we have experience making pasta, we knew how much extra flour to add during the rolling to get the right texture. We made your recipe to the tee, *let it rest for 30 minutes*, and then added a little extra flour as needed during the roll.
Yummy vegetable lo mein!
Thank you!
I'm so happy to hear that you enjoyed the recipe! I hope it's something you and your family enjoy for years to come!
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made the lo mein last night and I did not roll it out thin enough and it wasn't pretty...but it was YUMMMMMY!!!!! Keeper.
ReplyDeletePerfect noodles. I boiled them off then wok-ed them hard. They remained al dente to the end. Very nice. Thanks for sharing.
ReplyDeleteI followed the recipe exactly, using about a 1/4 cup of flour for rolling purposes, I rolled dough out the old fashion way, and let dry out for about 30 minutes after hand cutting my noodles--very tedious by the way. At first it doesn't seem like enough liquid but please follow the directions and you will be happy with the end results. I also rolled it about as thin s a tortilla or a little thinner because it does puff up a little during boiling process.
ReplyDeleteGreat recipe, instead of using a pasta rolling machine we prefer the table slap and stretch method. a lot of fun. Outstanding recipe thank you.
ReplyDeleteMade this for the first time.turned out wonderfull.will use again and again. Made beef lo mein. Loved it.
ReplyDeleteI'm sure they are wonderful.. I tried and failed miserably
ReplyDeleteDid u use all wheat flour or all white or half and half?
ReplyDeleteWe use apf and wheat. About 1\2 and 1\2. Use apf for the dusting while you roll it out.
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