HANDMADE CHINESE NOODLES RECIPES

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HOMEMADE HANDMADE NOODLES | CHINA SICHUAN FOOD



Homemade Handmade Noodles | China Sichuan Food image

basic homemade noodles recipe

Provided by Elaine

Categories     staple

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 3

250 g high gluten flour ( , around 1 cup+2/3 cup)
120 g water ( , around 120ml, can be replaced by egg liquid partly or completely)
Pinch of salt

Steps:

  • Add flour, pinch of salt in a deep bowl. Pour in water slowly. Stir the flour with a tool. Stop pouring water when there is no dry flour in the mixing bowl (depending on the flour you are using, the water absorption might be different. )
  • Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
  • Cover with a wet cloth and rest for around 30 minutes.
  • Transfer the dough to a large floured operating board. Roll it into a thick wrapper firstly.
  • Roll the dough into paper-thin rectangle or round wrapper, keeping remaining dough covered with flour.
  • Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
  • Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
  • Cut the folded dough into thin strips with a sharp and dry knife.
  • Spread flour on the surface before picking the noodle strips.
  • Unfold the strips one by one and then shake the extra flour off.
  • Cook them directly or refrigerated up to 7 days in air--tight bags. 

Nutrition Facts : Calories 305 kcal, CarbohydrateContent 58 g, ProteinContent 11 g, SodiumContent 2 mg, FiberContent 2 g, ServingSize 1 serving

SIMPLE CHINESE NOODLES RECIPE - FOOD.COM



Simple Chinese Noodles Recipe - Food.com image

Make and share this Simple Chinese Noodles recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 7

7 ounces steam fried Chinese noodles
6 slices ginger
2 stalks green onions (cut in 1-inch strips)
3 tablespoons oil
3 tablespoons oyster sauce
2 tablespoons soya sauce
1 tablespoon sesame oil

Steps:

  • Put noodles in 4 cups of salted boiling water. Cook 1-2 minutes. Stir occasionally.
  • Drain and dry.
  • Heat oil in wok or frypan until smoking hot.
  • Add ginger and onion stir for 30 seconds.
  • Add noodles and fry for 5 minutes over med heat.
  • Add sauce, and stir until coated.
  • Serve hot or cold.
  • Sometimes I add some julienned carrots or broccoli to this.

Nutrition Facts : Calories 264.3, FatContent 19.3, SaturatedFatContent 2.7, CholesterolContent 0, SodiumContent 727.1, CarbohydrateContent 20.7, FiberContent 1.5, SugarContent 0.3, ProteinContent 3.6

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SIMPLE CHINESE NOODLES RECIPE - FOOD.COM
Make and share this Simple Chinese Noodles recipe from Food.com.
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  • Sometimes I add some julienned carrots or broccoli to this.
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  • I grew up with. My family is a homemade noodle family from at least 4 generations I am aware of. To make this recipe for a family of 4, I use 5 eggs, mix in enough flour to form a dough. Then I put the dough on a well floured counter, mix in enough flour to keep the dough from being sticky. I roll it out paper thin, in a circle. I cut the circle in half, put the right half on the left half, then cut it again. I then have a pie shaped piece of dough that is 4 layers thick, I roll it up jelly roll fashion, cut the noodles in thin strips. I shake the flour out of the little pinwheels, and place them on a cookie sheet. I set them aside to dry a little. (I never let them dry all the way, because generally they are made when I need them) Boil your broth, place a few noodles in the broth at a time, stir to keep them from sticking together. Pick the meat off the chickena, add at the very end. We serve this over mashed potatoes. This is a tradition that is almost religious in my family. Thank you for trying to put a recipe out here. It is not easy for people that have not seen the process. I am afraid it might be a dying tradition. We just spent a weekend with my nieces teaching them all to make noodles, the youngest was 6, she rolled and cut and did a fine job. Keep practicing if you have trouble, it is well worth the effort. There is really nothing wrong with this recipe. I never add any liquid to my noodles, I am 81 and have been making them. At home or my mom home town local cooks are judged by the quality of their noodles. The only problem I see with my recipe here is that there is not enough liquid. Try this: 3 egg yolks 1 egg beat until light 1 teaspoons salt 3 tblsp. half and half (or milk) beat again 2 cups flour This is a perfect dough for noodles. If you need more liquid, add egg yolks or half and half until it is the desired consistency. Noodles are weather sensitive, so don't be afraid to add more liquid or flour if needed. Hope this helps. Some time one thing I do differently is add a few drops of yellow food coloring to the beaten egg for a little more yellow color and then after they are dried I use a pizza cutter to cut the noodles - I think it is much easier than a knife! Will that it, now it is my nap time.
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