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Handmade Flat Egg Noodles

Prep: 90 mins

Cook: 1 min

Noodle making

Delicious homemade noodles perfect for stir frys and soups.

Noodle Dough

  • 200g plain flour

  • ½ tsp salt

  • 1 egg (around 45-50g)

  • 70-75ml cold water

  • 1 tsp oil

  • 7-8 tbsp cornflour (for dusting the surface & dough when rolling the noodle dough out)

Making the noodle dough

  • Measure out the flour in a large mixing bowl and mix in the salt.

  • Beat the egg until it is a uniform yellow colour and then make a well in the centre of the flour and place the egg into the centre.

  • Now pour half off the cold water into the well and start to mix the flour, egg and water together with a spoon. Once mixed in, gradually add the rest of the water until all the flour has been used up.

  • Once dough starts to form into more of a ball of dough and has picked up most of the flour from the inside of the bowl, remove from the mixing bowl and start to knead with the palms of your hands. Knead well for 3-4 minutes or until smooth and elastic in texture.

  • Once you have a smooth dough, rub 1 tsp oil around the ball of dough and leave to rest back in the mixing bowl covered with a damp cloth for a minimum of 1 hour.

  • Meanwhile you can prepare any veg and sauces to stir fry your noodles, or just have a break and a cuppa tea…

Back to the Noodles

  • Cut the ball of dough in half so that it is easier to deal with half at a time. Using the cornflour to dust the surface, generously rub 1-2 tbsp cornflour over your work surface before placing the noodle dough on top.

  • Now roll the dough out to roughly 1-2mm thick, keeping it as even a thickness as possible throughout. Try to keep the dough in a rectangular or oval shape, with the same width from top to bottom for ease when cutting into noodle shapes later.

  • Once thinly rolled out, cover the top of the dough with another tbsp of cornflour and then fold the dough on top of itself like a concertina in 4-5 layers. Now cut into the dough with a sharp knife or dough cutter however wide you would like your noodles to be (I recommend 2-3mm)

  • Once all the dough has been cut, generously shake a further tbsp cornflour over the dough and gently run your fingers through the noodles to separate them out.

Tip: You may find it easier to pick the piles of noodles up along with the excess flour and lightly shake the noodles through your fingertips.

Cooking

  • Bring a medium sized pan of water to boil with a good pinch of sea salt. Once boiling, place the noodles into the boiling water and boil for 30 seconds to a minute. Once floating, remove and drain and place on a clean dry tea towel and run 1 tsp sesame oil through the noodles to keep nice and separate and ready to stir fry.

How To Make Flat Egg Noodles

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Noodle Dough

  • 200g plain flour

  • ½ tsp salt

  • 1 egg (around 45-50g)

  • 70-75ml cold water

  • 1 tsp oil

  • 7-8 tbsp cornflour (for dusting the surface & dough when rolling the noodle dough out)


Making the noodle dough

  • Measure out the flour in a large mixing bowl and mix in the salt.

  • Beat the egg until it is a uniform yellow colour and then make a well in the centre of the flour and place the egg into the centre.

  • Now pour half off the cold water into the well and start to mix the flour, egg and water together with a spoon. Once mixed in, gradually add the rest of the water until all the flour has been used up.

  • Once dough starts to form into more of a ball of dough and has picked up most of the flour from the inside of the bowl, remove from the mixing bowl and start to knead with the palms of your hands. Knead well for 3-4 minutes or until smooth and elastic in texture.

  • Once you have a smooth dough, rub 1 tsp oil around the ball of dough and leave to rest back in the mixing bowl covered with a damp cloth for a minimum of 1 hour.

  • Meanwhile you can prepare any veg and sauces to stir fry your noodles, or just have a break and a cuppa tea…

Back to the Noodles

  • Cut the ball of dough in half so that it is easier to deal with half at a time. Using the cornflour to dust the surface, generously rub 1-2 tbsp cornflour over your work surface before placing the noodle dough on top.

  • Now roll the dough out to roughly 1-2mm thick, keeping it as even a thickness as possible throughout. Try to keep the dough in a rectangular or oval shape, with the same width from top to bottom for ease when cutting into noodle shapes later.

  • Once thinly rolled out, cover the top of the dough with another tbsp of cornflour and then fold the dough on top of itself like a concertina in 4-5 layers. Now cut into the dough with a sharp knife or dough cutter however wide you would like your noodles to be (I recommend 2-3mm)

  • Once all the dough has been cut, generously shake a further tbsp cornflour over the dough and gently run your fingers through the noodles to separate them out.

Tip: You may find it easier to pick the piles of noodles up along with the excess flour and lightly shake the noodles through your fingertips.

Cooking

  • Bring a medium sized pan of water to boil with a good pinch of sea salt. Once boiling, place the noodles into the boiling water and boil for 30 seconds to a minute. Once floating, remove and drain and place on a clean dry tea towel and run 1 tsp sesame oil through the noodles to keep nice and separate and ready to stir fry.

How To Make Flat Egg Noodles

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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