Homemade Chinese noodles from scratch | Marion's Kitchen | #AtHome #WithMe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a plant-based alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a great plant-based protein.

In a large bowl, add high protein flour and a good pinch of salt, then mix.

Gradually add room temperature water to the flour and mix until it starts to come together.

Knead the dough until it forms a rough ball, adding more water or flour as needed to achieve a dry, firm texture.

Transfer the dough to a bench top and continue kneading for at least 10 minutes until smooth and bouncy.

Let the dough rest in the bowl for 30 minutes to relax the gluten.

Prepare a chili oil sauce by mixing chili oil, chopped spring onion, regular soy sauce, sweet dark soy sauce, sesame oil, and a dash of vinegar in a bowl.

After resting, roll the dough into a cylinder and divide it into three sections.

Flour the bench top and roll out each section of dough to about 2-3 mm thickness using a rolling pin.

Fold the rolled dough over and slice it into noodles of your desired thickness, then pull them apart and lay them out.

To cook the noodles, bring a large pot of boiling water to a boil, add the noodles, and cook for about 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens