You can make this noodle to add to your Wonton Noodle Soup which was featured in my previous post. 

Serves 2 to 3

1 1/2 cups all-purpose flour, plus more for dusting

1 or 2 eggs
1 teaspoon salt
1 teaspoon olive oil
1/4 cup water or more (depends on humidity)
1/4 cup cornstarch for sprinkling

In a medium bowl, put the flour and salt. Mix together. Make a well in the center and add the egg and oil. Mix everything together. Add water a little at a time until they clump together and form into a ball. Knead for about 8 minutes until dough becomes smooth and pliable. Let rest for 30 minutes.

Put dough on a floured working surface and with a rolling pin roll and flatten into a square thin dough to about 1/8  of an inch thick, dusting with flour to prevent sticking when needed.

Fold dough to three equal parts and cut with a sharp knife to your desired thickness.  For fat noodle, cut to 1/4" and for medium cut to 1/8”. Fluff noodles and sprinkle with cornstarch to prevent them from sticking together.

For immediate use cook in a rapid boiling water for 4 minutes or store in the refrigerator for 3 days or in the freezer for 1 month. 

Note:  This recipe using all-purpose flour will make the noodles soft and off-white in color.

*This recipe can also be used to make Wonton, spring roll, and Siomai wrappers.


By Chris Nyles


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