CHINESE EGG NOODLES WHERE TO BUY RECIPES

Steps:

• In a bowl, mix salt with flour and then stir in egg and water slowly. Keep stirring until all the liquid is almost absorbed.
• Grasp everything with hand and knead to smooth dough. It is ok to have some dry flour in the bottom at the beginning, as we need to control the water content to make sure our noodles are chewy enough.
• When the dough is well kneaded, cover with plastic wrapper and rest for 30 minutes, so the gluten is well relaxed and you can further pat the noodle dough.
• Use a rolling pin to pat, press and flat the dough for several minutes (5-6) and then shape the dough to a ball, cover with plastic wrapper and rest for another 30 minutes.
• Cut the dough in half; roll one half into a larger and thin wrapper (I show the degree in the video).
• Fold the wrapper up (three or flour layers) and then cut into thin and even strips with a very sharp knife. When cutting the noodles, hold the knife vertically and push the newly cut strip with the knife to make sure it is completed with the dough wrapper. Dust with flour and loose the strips and if necessary, you can slightly stretch the strips slightly. Shake off extra flour when finished.
• Repeat to finish the other half. Cook immediately or cover with plastic wrapper and freeze for later recipes.

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.