Handmade Egg Noodles – with spicy Asian sauce
If you told me a few days ago that I could make my own egg noodles at home without a pasta maker, I would have said, ‘yeah, whatever’. Because I had such a terrible experience with making ravioli at home, that I swore to never try making pasta at home again. But this recipe and the pictures at Mary Moh’s blog just bowled me over. The noodles looked so awesome, I had to try them. Intimidated I was, but I had all the support of hubby dear who geared up to help me in the kitchen. So we set out on the mission (almost) impossible, secretly praying for success! I followed Mary’s recipe to the T, and voila! Tender, fresh, homemade, more importantly handmade egg noodles (without all the unwanted salt, preservatives and fat). Well, you might think why all this effort when you can buy a bag of noodles for just a dollar or two.
You are right of course. But there is something about setting out to make that favorite food of yours that you are so used to eating from a bag/take outs. There is this immense satisfaction and sense of achievement that you (at least I) can get from nowhere else. Thank you Mary for your flawless recipe. A big thumbs up from us Please visit her wonderful blog for a step by step guide on this recipe and many more wonderful recipes. And I love the name of her blog, ‘Keep Learning Keep Smiling’, inspiring, isn’t it!!
Now that I have gained confidence, maybe I’ll try to make some whole wheat noodles the next time. And the most unbelievable thing about these noodles is that they cook in 2 minutes. I swear. Get the water to a rolling boil, add a little bit of salt and a tsp of oil. Drop in the noodles. Stir them up and before you know, they float up and are ready to be drained out. The most important thing about these, as Mary says is cooking them on high heat.
Once I had all my noodles cooked and drained, I made a very simple spicy sauce to go with . An Asian inspired sauce. It can be made in no time and is perfect after all the hard work you have put in for making the noodles. Here’s a little tip, having a husband handy in the kitchen helps! My sweetie did all the cutting up of noodles patiently(that is the most tiring part of this recipe), with a pizza cutter. I just love him so much more now. And finally, here’s the recipe.
Handmade Egg Noodles (Serves 3-4)
Recipe courtesy – Mary Moh of Keep Learning Keep Smiling
All purpose flour – 2 cups
Eggs – 2 large
Salt – 1/2 tsp
Water – 1/4 cup (plus 1-2 Tbsp)
- Mix the all purpose flour and salt in a bowl. Beat the eggs lightly in a separate bowl. Add the eggs to the flour and start kneading.
- Add the water gradually to form a firm dough. Add just enough water for the dough to come together or the dough will become too soft and difficult to handle. Now, knead the dough very well for about 8-10 minutes. I did not have the patience to wait for an hour and knead again, so I asked my strong hubby to do the kneading for me! If you cannot get yours to knead, mix the dough and knead it for a few minutes. Rest the dough covered for 30 minutes to an hour. Knead it again and let it rest again. The more you knead it, the chewier the texture of the noodles will be. You should be ready to make the noodles in an hour or two.
- Divide the dough into two portions and keep one covered. Flour the work area generously to keep the dough from sticking. Roll out the dough as thin as you can. Dust both sides of the rolled dough very very generously with flour.
- Now you can do two things, one, fold over the dough twice or thrice and then use a very sharp knife to cut the noodles as thin or as thick as you like. Two, let the dough remain spread like that and use a pizza wheel to cut long thin stripes, pushing them aside after you’ve cut 4-5 strips. Flour them generously again to prevent the noodles sticking to each other.
- Bring a large pot of water (4-5 quarts) to a rolling boil. Add 2 tsp of salt and 1 tsp of vegetable oil. Add the noodles and cook on high heat. The noodles are ready as soon as they start floating. Be careful, it can boil over very quickly.
- Immediately drain the noodles into a colander and drain the excess water. I rinsed them with cold water, even though Mary does not recommend that, but the noodles have to stop cooking or they will turn mushy. After rinsing for a minute with cold water, drain the water and coat the noodles in 1-2 tsp of oil and separate them with a pasta spoon or hand, to keep them from sticking to each other.
- Repeat the steps 4 through 6 for the other portion of the dough.
You could use these noodles in soups or stir fries or store the extra in an air tight container in the fridge.
Stir fried Noodles with spicy Asian sauce
Egg Noodles – 4-5 cups cooked noodles (1 portion of the noodles cooked above)
Oil – 2 Tbsp (preferable sesame seed oil)
Soy Sauce – 1 Tbsp
Vegetable bouillion cubes – 2 (I use Knorr or Maggi)
White/Rice Vinegar – 2 Tbsp
Red Chili-Garlic paste – 1 tsp (or Sriracha, use more if required)
All purpose flour – 2-3 Tbsp
Garlic – 2-3 cloves (minced finely)
Ginger – 1 tsp (minced finely)
Green Chili/Serrano chili – 2 (minced finely, Optional)
Cilantro/Coriander leaves – 2 Tbsp (chopped)
Water – 1/4 cup
You could add some Chinese vegetables or chicken also, I was in a hurry, so did not add any.
- Mix the water, soya sauce, vegetable bouillon cubes, vinegar and red chili-garlic paste in a bowl.
- Heat oil in a wok/pan and add the minced garlic, ginger and green chilies and saute for a minute, without burning the garlic.
- Now, add all purpose flour and cook the flour in the oil, stirring constantly for 1 minute, until the raw smell of the flour goes away.
- Using a whisk or a wooden spoon, gradually mix in the liquids from step 1, stirring constantly to avoid lumps. Cook until the mixture thickens and looks like a gravy (neither too thick not too runny).
- Now toss in the noodles and mix to coat all the noodles with the sauce. Kill the heat and stir in chopped cilantro. Serve hot.