Well, let me put this very simple and straightforward;
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.”
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.
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 best Spicy Chili Pan Mee.
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Thanks for sharing recipe. Would your dough be suitable for use on a pasta machine (to roll out to desired thickness)?
Hi Laura, definitely yes. You can use a pasta machine to roll it