Homemade Egg Noodles

From the recipe author: learn how to make Chinese egg noodles with only four ingredients and without any special equipment! These homemade egg noodles are chewy, springy, and perfect for making a noodle stir fry, hearty noodle soup, or simply served with a sauce. Use them as a weekend project to enjoy your favorite noodle dish, or serve them during Chinese New Year to symbolize longevity.

To make the egg noodle dough

1. In a large mixing bowl, add the flour and salt and mix well.
2. Using your hands, make a well in the center. Add the eggs and the cold water into the well. Stir to mix ingredients together until a shaggy dough takes form: there should be some dry flour in the bowl and the dough flakes should be semi-soft without being sticky. If the dough appears too dry, add 1 more tablespoon of cold water and stir to mix again. 
3. Press the dough flakes together with your hands until the dough is mostly formed. The dough may be slightly sticky to the hands, but should still be quite firm.
4. Transfer the dough onto a clean work surface. Using clean hands, knead until the water is evenly absorbed and a springy dough forms, about 10-15 minutes. If the dough sticks to the work surface, dust the surface with all-purpose flour and continue kneading. If the dough is very dry and hard to work with, wet the surface of the dough with water and knead until the water is fully combined.
5. Transfer the dough back to the mixing bowl and cover with plastic wrap (it’s okay if the surface of the dough is not completely smooth). Let dough rest for 30 minutes. 
6. Once the dough is rested, gently knead again for 1-2 minutes until very smooth. Cover the dough and let rest again, another 10-20 minutes.
7. Once the dough is relaxed, divide into halves. Cover one half while proceeding to work with the other.
8. Dust your work surface with cornstarch and place one piece of dough on top. Press and roll the dough into a small rectangle shape. If the dough springs back and is difficult to knead, cover and let the dough rest another 10 to 20 minutes. 
9. Using a rolling pin, roll the rectangle of dough into a very large thin sheet, about 1/8” (3 mm) thick, 18” long and 10” wide.
10. Dust the top of the dough with cornstarch again. Fold the dough up along the long side, twice, into a long roll. Slice the dough into noodles depending on the width you prefer (see notes).
11. Using your hands, gently pull each noodle so the length increases by 1/3. Set pulled noodle aside and repeat with the remaining dough.
12. Repeat entire process with the second half of noodle dough.
13. Once finished, lightly dust all the noodles with cornstarch. Fluff the noodles to coat evenly. If not using immediately, place uncooked noodles in a sealed container and refrigerate (see notes).

To cook the egg noodles

1. To a large pot, add water and bring to a boil.
2. Add noodles to the pot and boil for about 2 minutes, or until fully cooked through. For thicker noodles, increase cooking time and check often for doneness.
3. To serve, transfer cooked noodles directly onto a serving tray or individual bowls. Top with your favorite sauce and toppings and enjoy!

Farm Team Tips

When using cups (rather than grams) to measure the flour in this recipe, you'll likely need extra water to keep your dough properly wet. 

To choose the perfect size for your egg noodles, follow this simple guide: 

• 1/8” for thin noodles
• 1/4” wide for medium noodles
• 3/4” wide for wide noodles

If making these noodles ahead of time, preserve their texture by storing uncooked noodles in the freezer for up to 3 months. For same-day cooking, prepared noodles can be stored in the fridge for up to 1 day.

Properly stored frozen noodles don’t need to thaw before boiling—simply follow the same boiling method above and enjoy!