If you sat down to eat with a Chinese family, and this family was having noodles, you might be surprised by the amount of eating sounds coming from the table. People in the United States generally think it’s good manners to eat quietly. In China, this isn’t always the case. The Chinese feel its perfectly fine to noisily slurp and suck up your noodles. It’s all part of the pleasure of eating them.

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Name: Chinese Egg Noodles
Prep time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 1 large egg; 2 teaspoons vegetable oil; 1 1/2 cups flour plus some extra flour for kneading and rolling; 1 teaspoon kosher salt; 1/4 cup water; 1/3 cup corn starch for dusting on the dough

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INGREDIENTS

1 large egg
2 teaspoons vegetable oil
1 1/2 cups flour ; plus some extra flour for kneading and rolling
1 teaspoon kosher salt
1/4 cup water
1/3 cup corn starch ; for dusting on the dough

Servings

INSTRUCTIONS

the mouth of a volcano. Pour the egg and oil into the well. Now add the water and stir with a fork until a lumpy dough starts to form. Use your hands to press the dough together.

2. Sprinkle your work surface with flour and place your dough on top of it. With the heel of your hand, push the dough down and away from you. Now fold the dough in half, pat it down and push and fold again. (If the dough feels very stiff, sprinkle it with a teaspoon of water. ) Continue to push, fold and pat for 5 minutes. Divide the dough into 3 equal pieces. Roll them into balls, cover with plastic wrap and leave to rest for 1/2 hour.

surf board. Rotate the dough (see illustration) and place the rolling pin across the middle. Push down, and roll away from you. Then push down and roll toward you. Continue to roll until you have a circle of dough 14 inches across. Carefully place it on a clean dish towel and leave it to dry while you roll the two remaining balls of dough. By the time you’ve finished, you will be ready to cut the first one you rolled.

dough and bring that toward the center too, creating a second fold. (It’s as if you were folding a letter.) With a pizza wheel or sharp knife, cut across the folded dough to make even strips about 1/4 inch wide. Unfold

the strips and leave them to dry on a dish towel for 15 minutes. If you don’t plan to cook the noodles right away, you can store them in a plastic bag in the refrigerator. bottom edge of the dough and bring it toward the center, creating one fold

NOTES

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Chinese Egg Noodles

1  large egg   
 2  teaspoons vegetable oil   
 1 1/2  cups flour plus some extra flour for kneading and rolling
 1  teaspoon kosher salt   
 1/4  cup water   
 1/3  cup corn starch for dusting on the dough

1. In a small bowl, combine the egg and the oil. Beat lightly and put aside. Put the flour and salt in a large mixing bowl and stir with a fork. Pile the flour into a mound and make a well in the center that looks like 
the mouth of a volcano. Pour the egg and oil into the well. Now add the water and stir with a fork until a lumpy dough starts to form. Use your hands to press the dough together.

3. Dust your work surface lightly with flour and place one ball of dough on top it. With the palm of your hand, press down on the dough, flattening it into a disc 5 inches across. Rub some flour on your rolling pin , and lay it across the middle of the disc. Push down and roll away from you. Now place the rolling pin across the middle of the dough and roll toward you. Your piece of dough should be long and narrow, like a 
surf board. Rotate the dough (see illustration) and place the rolling pin across the middle. Push down, and roll away from you. Then push down and roll toward you. Continue to roll until you have a circle of dough 14 inches across. Carefully place it on a clean dish towel and leave it to dry while you roll the two remaining balls of dough. By the time you’ve finished, you will be ready to cut the first one you rolled.

4. Sprinkle 1-2 teaspoons of cornstarch on the dough and gently spread it about with your fingers. Lift the bottom edge of the dough and bring it toward the center, creating one fold. Now pick up the top edge of the 
dough and bring that toward the center too, creating a second fold. (It’s as if you were folding a letter.) With a pizza wheel or sharp knife, cut across the folded dough to make even strips about 1/4 inch wide. Unfold 
the strips and leave them to dry on a dish towel for 15 minutes. If you don’t plan to cook the noodles right away, you can store them in a plastic bag in the refrigerator. bottom edge of the dough and bring it toward the center, creating one fold

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This is a diagram for rolling and cutting the noodles.
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Nutrition

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Serving Size: 1 Serving (105g)
Recipe Makes: 4

Calories: 307
Calories from Fat: 30 (10%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.8g
Cholesterol 52.9mg		16 %
Sodium 602.3mg		21 %
Potassium 77.6mg		2 %
Total Carbohydrate 60.1g		18 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 58.4g
Protein 7.4g		11 %
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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Calories per serving: 307

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