Imported from Instagram
Homemade Hand-Pulled Egg Noodles
Chewy homemade Chinese-style egg noodles made with all-purpose flour, egg, water, and salt. The dough is rested and kneaded repeatedly, stretched into noodles, frozen, and cooked directly from frozen.
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Ingredients
- 300 g all-purpose flour
- 3 g salt
- 165 g room-temperature water and egg (The source specifies 165–170 g total for the water-and-egg mixture, including 1 egg.)
- cornstarch or other starch (Use for dusting both sides of the dough and preventing sticking; amount not specified.)
Steps
- 1
Combine the all-purpose flour, salt, and room-temperature water-and-egg mixture. Mix until a rough dough forms.
- 2
Cover the rough dough and let it rest for about 15 minutes.
- 3
Knead the rested dough for about 2 minutes.
- 4
Cover and rest the dough again, then knead for about 2 minutes. Repeat the rest-and-knead cycle two more times in total, following the same process shown in the source.
- 5
After the final knead, cover the dough and let it rest. The source shows an additional rest of about 20–25 minutes, followed by another covered rest of about 30 minutes; the total resting time is approximately 1 hour.
- 6
Dust the dough with cornstarch or another starch on both sides to prevent sticking.
- 7
Roll the dough into a flat sheet about as thick as two stacked coins.
- 8
Stretch the sheet into noodles. If the noodles become too long, fold them before continuing to stretch. The ends that are cut off can be stretched into a wider noodle, or stretched as one wider piece.
- 9
Freeze the prepared noodles for storage.
- 10
When ready to cook, place the noodles directly from the freezer into boiling water; no defrosting is needed.
- 11
Let the noodles sit in the boiling water for 10 seconds, then stir. Let them sit for another 10 seconds, then stir again.
- 12
After the water comes back to a boil, cook the noodles over medium-high heat for 4–5 minutes.
Notes
The source's rest sequence is partially unclear in the OCR, but the transcript states a total resting time of about 1 hour, including rests of approximately 20–25 minutes and 30 minutes after the kneading cycles. The source does not specify the amount of starch, freezing duration, or a serving sauce.
Nutrition per serving
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