Chinese Egg Noodles using a Stand Mixer

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles increase fiber content while rice noodles are often less expensive.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is a lean protein option, while canned tuna is a budget-friendly alternative.

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh provides a firmer texture, while edamame is a cost-effective source of protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is often similarly priced.

Weigh 4 large eggs, totaling 220 grams.

Calculate the weight of flour by multiplying the weight of eggs by 1.8.

Use bread flour for high protein content to create strong gluten.

Add 1 teaspoon of salt to the mixture.

Use the dough hook attachment on a stand mixer and mix all ingredients on the lowest speed until they come together.

Scrape the bowl as needed during mixing.

Check the dough consistency; it should be not sticky and not too stiff.

If the dough is sticky, add more flour bit by bit; if too stiff, wet hands and rub them on the dough.

Continue kneading for 10 minutes until desired consistency is achieved.

Form the dough into a ball and wrap it with cling film; let it rest for half an hour.

After resting, cut the dough into six pieces and cover them with cling film to prevent drying.

Shape each piece into a rectangle about half an inch thick.

Use pasta attachments to roll and cut the noodles, starting with the thickest setting and working down to the hand-cut pasta setting.

Pass the dough through the pasta roller several times, folding it as needed to maintain a rectangle shape.

Dust both sides of the sheet with semolina or cornstarch to prevent drying.

Fold the long sheet in half and use a small pasta cutter to cut the sheets into noodles.

Toss the cut noodles in semolina to prevent sticking.

If not using immediately, store the noodles in the fridge for up to three days, wrapped tightly in cling film.

Noodles can be frozen for up to three months.

To cook, boil salted water and cook the noodles for 1 to 2 minutes; if frozen, cook a few minutes longer.

Coat cooked noodles with sesame oil to prevent sticking, especially for stir fry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens