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Name: Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 2
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: See part 1

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INGREDIENTS

See part 1

Servings

INSTRUCTIONS

before storing as described above. The noodles should be dry and silky but not brittle. A small recipe makes 3/4 pound of noodles. A large recipe makes about 1 1/4 pounds. *2 cups (3 cups for larger recipe) bread flour may be substituted for all the flour. Most Chinese cooks do not make their own noodles, wonton wrappers, or egg-roll skins because the products are available at nearby markets. But not everyone is near a Chinese market, and with a food processor and perhaps a pasta machine within arms reach, the potentially time-consuming tasks of mixing, kneading, rolling, stretching, and cutting the dough take only minutes. I have included alternative directions for those who do not own these machines. The same dough may be used to make square or round wonton and egg-roll wrappers. Source: Linda Burum; Asian Pasta, A cooks guide to the noodles, wrappers and pasta creations of the East. Scanned by Brenda Adams ; MC formatted by MC_Buster. Posted to MC-recipe 9/22/97 Recipe by: Linda Burum, Asian Pasta Posted to MC-Recipe Digest V1 #796 by Badams on Sep 22, 1997

NOTES

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Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 2

See part 1

before storing as described above. The noodles should be dry and silky but  not brittle.    A small recipe makes 3/4 pound of noodles.    A large recipe makes about 1 1/4 pounds.    *2 cups (3 cups for larger recipe) bread flour may be substituted for all  the flour.    Most Chinese cooks do not make their own noodles, wonton wrappers, or  egg-roll skins because the products are available at nearby markets. But  not everyone is near a Chinese market, and with a food processor and  perhaps a pasta machine within arms reach, the potentially time-consuming  tasks of mixing, kneading, rolling, stretching, and cutting the dough take  only minutes. I have included alternative directions for those who do not  own these machines. The same dough may be used to make square or round  wonton and egg-roll wrappers.    Source: Linda Burum; Asian Pasta, A cooks guide to the noodles, wrappers  and pasta creations of the East.    Scanned by Brenda Adams <adamsfmle@sprintmail.com>; MC formatted by  MC_Buster. Posted to MC-recipe 9/22/97    Recipe by: Linda Burum, Asian Pasta    Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@sprintmail.com> on  Sep 22, 1997

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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