EGG NOODLES WITHOUT EGG RECIPES

Steps:

• Mix all noodle ingredients together by hand or a stand mixer with the hook attachment until smooth( If doing by hand about 8-10 minutes or by machine 5 minutes)
• Cover with a cling wrap and rest for 2 hours at room temperature
• Once rested, flatten the dough using a rolling pin into 1mm thickness
• pleat the dough, then cut small strips, unpleat the stripes and dust with ample amount of flour to avoid it from sticking together
• Place a pot of water and bring it to a boil, once the water is boiling blanch the noodles for 2-3 minutes
• Strain the noodles and refresh under cold running water
• Place all sauce ingredients in a pan, mix well and leave it on a high fire for about 2 minutes then dd the blanched noodles and let it cook in the sauce until well glazed.
• Finally, add the chopped bok Choy and crumbled tofu and toss well to combine
• Serve warm

Steps:

• In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
• Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
• Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
• Cut pasta into desired shapes.
• Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.