Homemade Chinese Egg Noodles

Homemade Chinese Egg Noodles


500 grams Wheat Flour or All-Purpose Flour, plus extra for rolling & dusting
½ tsp Sea Salt
2 Duck Eggs
125ml to 150 ml Water


Place flour and sea salt in a mixing bowl. Add duck eggs and water and mix with a fork. Then gather the flour mixture with your hands until rough or shaggy dough is achieved. Place the dough in a plastic bag. Let the dough rest for about 40 to 50 minutes.

Press the dough down with a large rolling pin. Then beat the dough with the rolling. Turn the dough over and continue to beat and rotate for about 2 to 3 minutes. Dust the dough with some flour if it’s sticky. Place the dough in a plastic bag and let rest for 20 minutes. Continue the process for one more time.

Once the dough is ready, divide the dough into 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin until as flat and very thin as you can. Fold and dust the thin sheet of dough. Then slice the noodles as narrow as you can. Repeat the process with the remaining dough.

The noodles can be cooked right away or let it dry slightly, and stored in the fridge until you are ready to cook them.

Yield about 500 grams of noodles


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