EGG AND NOODLES RECIPE RECIPES

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DELICIOUS HOMEMADE EGG NOODLES RECIPE - FOOD.COM



Delicious Homemade Egg Noodles Recipe - Food.com image

This is one of our family's best recipes ever! It came from my great-grandma who was the best cook in our family. I love it, my family loves it, and we hope you do too!

Total Time 1 hours 12 minutes

Prep Time 1 hours

Cook Time 12 minutes

Yield 10 serving(s)

Number Of Ingredients 5

2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
1/4-1/2 cup water

Steps:

  • Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
  • With hands, thoroughly mix egg into flour.
  • Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
  • (Add only enough water to form dough into a ball.).
  • Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
  • Cover; let rest 10 minutes.
  • Divide dough into 4 equal parts.
  • Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
  • Roll rectangle around rolling pin; slip out rolling pin.
  • Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
  • Shake out strips and place on towel to dry, about 2 hours.
  • When dry, break dry strips into smaller pieces.
  • Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
  • Drain thoroughly.

Nutrition Facts : Calories 112.9, FatContent 1.9, SaturatedFatContent 0.6, CholesterolContent 68.4, SodiumContent 475.1, CarbohydrateContent 19.3, FiberContent 0.7, SugarContent 0.1, ProteinContent 3.9

RICE NOODLES WITH EGG DROP GRAVY RECIPE - NYT COOKING



Rice Noodles With Egg Drop Gravy Recipe - NYT Cooking image

This recipe is reminiscent of wat tan hor, a Cantonese, Singaporean and Malaysian meat and fresh rice noodle dish that’s topped with a silky egg gravy. Wat tan means “smooth egg” in Cantonese, describing the velvety gravy that smothers the noodles. In this vegetarian riff, pantry-friendly dry rice noodles are used. The silky texture of the sauce is achieved by adding cornstarch slurry, a common technique in Chinese cooking, followed by beaten eggs, which cook the moment they hit the hot gravy and become long, irregular strands. For extra heartiness, add slices of pan-fried tofu or extra vegetables like broccoli or cauliflower.

Provided by Hetty McKinnon

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 15

Kosher salt and black pepper
12 ounces thick dried rice noodles
3 tablespoons neutral oil, such as grapeseed or canola
2 tablespoons soy sauce
1 tablespoon dark soy sauce (see Tip)
2 cups vegetable stock
1 teaspoon granulated sugar
1 tablespoon cornstarch
2 garlic cloves, finely chopped
1 (1-inch) piece of ginger, peeled and finely chopped
1 carrot, peeled and thinly sliced diagonally
4 heads baby bok choy (about 12 ounces), trimmed and sliced lengthwise into 4 pieces
2 tablespoons vegetarian stir-fry sauce or oyster sauce
2 eggs, beaten
Handful of cilantro leaves (optional)

Steps:

  • Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
  • Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won’t necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
  • Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
  • To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
  • Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
  • To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.

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