Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional). For meat, slice it against the grain. Hold the knife perpendicular to the cutting board and push down cleanly though the dough, rather than drawing the knife through in a slicing motion. Hope you enjoy trying out the recipes leave me your valuable feedback :). I tracked some down in Wallmart in a neighboring city. The eggs and lye water have similar effects on noodle dough, so while you may find that your noodles are a bit softer or need a bit more kneading without lye, they’ll still work wonderfully thanks to the eggs. Many of these festivities specifically center around foods with symbolic importance. Once you’ve worked the dough, cut it in half and stretch it out by hand into a short, rough cylinder and start rolling it the long way. Honestly, sometimes (most of the time) it’s to the point where you feel super limited because the pressure to be seasonal is real. Thanks so much for taking time to leave a comment! This recipe for Perfect Chinese Noodles {Lo Mein} is an example of how you make your own delicious, healthy and fresh Chinese meal right in your own kitchen. Just made this recipe without looking at the recipe but by reading your detailed account of noodle making! 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. I will look on in envy as he eats them since I’m one of those sad, little people who can’t handle the gluten. Whole egg dishes (like my Taiwanese Tea Eggs) are understandably popular at this time of the year because of that – though to be fair, they’re pretty much beloved all-year-round. My mother-in-law is Japanese. I know fresh is best but are frozen veggies ok? This is optional only, when wanting to make stir fries with economical beef or you simply want extra tender beef, Chinese restaurant style! It doesn’t mean your dough is bad. That’s awesome Sara! A DIY substitute can also be made easily by heating a tablespoon or two of baking soda in a low (200°F/95°C) oven for an hour. I wish I had been with you on the day you were making noodles to take notes. I haven’t made them, but you can bet I’m going to try. The dough is then rolled out, and cut. Repeat on progressively smaller settings until the dough is about 3 mm thick (I found the #3 or middle setting worked best). Your email address will not be published. This is good for holding the noodles together and making them chewy, but it can become too much if it’s overdone. As mentioned above, if you’re using all-purpose flour or a similar moderate-gluten flour, you may have to knead the dough a little bit longer to get the same results. However, I’ve never actually made some myself, I usually just pick it up at the market. Please do not use only images without prior permission. The process is pretty much the same as you’d use for any pasta – feed the flattened dough through the machine on progressively thinner settings until it reaches the size you want, then cut by hand or using the cutting side of the machine. Add the sherry and allow to almost evaporate before adding any meat you are using and cooked noodles. I can’t speak for all of North America of course, but where I live it’s quite easy to find. If you’re looking to keep up to date on all of the recipes, guides, and features here on Diversivore, be sure to subscribe for email updates. Chinese noodles generally aim to be chewy and springy, so lots of gluten is good. * Percent Daily Values are based on a 2000 calorie diet. The product of two proteins (gliadin and glutenin, in the case of wheat), the amount of gluten in a recipe has a lot of bearing on the final texture of that recipe. I have been making egg noodles of all types since I was a child so I CAN with absolute certainty say it is the lye water. Toss so that all of the ingredients are combined. Add the remaining sauce and stir fry for an additional minute or so. Inexpensive electric scales are easy to find and they save a lot of hassle in the kitchen. I love the noodle photos and the egg photo. 5. They’re used in a wide variety of dishes, but are especially popular in soups and in so-called ‘dry’ dishes (i.e. Required fields are marked *, This was excellent! On a basic level, this is the simplest of recipes: dry and liquid ingredients kneaded into a dough, flattened, and cut. But if you’re really want to show them off, keep reading and check out my little recipe for Soy Sauce Fried Noodles (or keep scrolling for a quick version at the bottom of this post). If using dried rice noodles, I like to “cook” them simply by pouring over plenty of boiling water and leaving them in a bowl for 5 minutes or so. In the name of experimentation, I tried out both methods, and they’re both quite achievable. Turn the heat down to medium and add both of the soy sauces, oyster sauce, and pepper. Make a better than takeout version of Classic Chinese Lo Mein with authentic ingredients that can be thrown together in no time flat! Although the colour of my noodle doesn’t look as yellow as yours. I’ve provided my favourite variations in the recipe below. . Add the egg and vegetables back to the wok. Needless to say, I did not make these noodles. Add the sherry and allow to almost evaporate before adding any meat you are using, and cooked noodles. I always leave leafy greens (like spinach and the leaves of Chinese greens like bok choy) and bean sprouts until when I add the noodles otherwise I find they overcook and look limp and miserable. Read our. I could stop there, but that’s not my style. Log in. For the best and most authentic homemade Chow Mein like Chinese restaurants or takeouts, I recommend thin, fresh egg noodles. I used a very finely milled 00 flour made from hard semolina wheat and it worked marvelously. This is hands down the chewiest noodle I’ve made! Because of these last two properties, some so-called egg noodles are not made with egg (or with much egg), but with lye water. Some are better than others, and I’ve experimented with stir frying some strange ingredients (umm…parsnip in stir fries is weird), but overall it’s always tasty and I happily scoff down a large bowl and go back for seconds. Noodle lover over here! So glad my post was able to help you out, and I’m happy that the noodles worked out so well for you! 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. You have me VERY intrigued for sure. If the dough is snapping back to size after you’ve rolled it, you’ve probably gotten it as thin as you can, and you’re not going to do yourself any favours by continuing to roll it. The ratio between egg and water is adjustable. Hi. I tried to make the noodles, but found them very hard. Oil noodles are also frequently sold pre-cooked. Oh, wow! My favourite fresh noodles to stir fry is hokkien noodles – I can find them fresh in pretty much any supermarket, and it’s a really versatile noodle – I use it in soups, and you can make stir fries for pretty much any Asian cuisine (Thai, Japanese, Malaysian, Singaporean). First, it can be omitted.