Make Noodles with Egg or without Egg?
Well, let me put this very simple and straightforward;
Noodle made with Egg
They are similar to pasta, chewy, and sort of a little bouncy when they are fresh.
In fact, my friend from Netherland, Chef Simon Jongenotter (Founder of New Earth Cooking School) when he was visiting Kuala Lumpur, I showed him my method of making noodles and he mentioned, “This is just like pasta, they look absolutely beautiful.”
Noodle made without Egg
Ramen, yes, ramen is without egg. In Chinese, they are called “La Mian”. Texture-wise they are smooth and slightly harder than noodles made with egg.
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This is a very basic recipe for making egg noodles at home. To some, these egg noodles are called – flat flour noodle, ban mee or pan mee, ban mian, or Hakka flat noodles are all the same type of noodles. This is also the same method where pasta is made. Amazing texture and super easy to make. Also, try using these noodles to make some Malaysian local favorite! Malaysian Soup Pan Mee or our infamous Spicy Chili Pan Mee.
How to make Noodles at Home from Scratch
- 300 g Wheat Flour (high gluten flour)
- 60 g Water
- 2 tbsp Oil
- 1 tsp Salt
- 1 nos Egg
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- Add flour into a clean mixing bowl.
- Add water, oil, salt, and egg into the flour.
- Begin kneading everything together for about 15 minutes. (Check "Tips" on how to check the dough)
- Place the dough back into the mixing bowl and sprinkle more flour over the dough then cover the mixing bowl with a cling wrap or a damp cloth.
- Let the dough rest for 30 minutes.
Flatten, Roll and Cut
- Prepare a clean working station.
- Generously flour the surface and place the dough on it.
- Gently flatten the dough with your palm.
- Then begin flattening it with a rolling pin.
- Once you have reached the desired thickness, generously flour the dough sheets.
- Fold it a couple of layers.
- Use a clean knife and cut them into the desired width of the noodle strand.
- Add more flour and gently mix them up.
- Blanch the egg noodle with boiling water for about 30 seconds.
- Pair the noodles with your desired sauces or simply stir fry it.
- Check with your local pastry supplier to find out if the flour is high gluten, medium or low gluten owing to most flour mill processor does not label the type of the flour (well, in my Malaysia, they are called by the brands, Blue Key – high gluten, Anchor – high gluten, Rose – low gluten, etc).
- Otherwise, you can also use all-purpose flour to make these egg noodles. All-purpose flour is medium gluten content.
Checking the Dough
- To check the dough, tear one small piece of dough out and roll into a ball. Gently flatten and stretch it to observe.
- If the dough is too wet, they will stick to your hands, then add a little more flour.
- If the dough is too dry, they break apart easily, then add a little more water.
- The right consistency will not stick to your hand and also does not break apart easily.
*These Nutritional Values have not been evaluated by the Food and Drug Administration
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