Inspired from one of Maangchi’s video. I wanted to make my own home made noodle too. And this is my problem, why every time I watch a tutorial or cooking video, they always making it look so easy to do? But when I have to do it my self, it takes longer and not as easy as it looked in the video. This noodle is one of the example.
I didn’t use any machine here, only by hands. And it took me a while until I get the right consistency and texture. Not a good experience to make more homemade noodle in the future. Or maybe next time I’ll just use machine to make the dough 😀
Anyway, the result was a very nice and chewy noodle. Definitely taste better than store bought instant egg noodle. The only bad point for me is I couldn’t keep the uncooked noodle in the fridge over night. Even though I already put lots of flour to prevent the noodles from sticking to each other. So the best way to keep it is just the dough and then cut it if you ready to cook it.
I’ve modified the recipe a bit. But you can of course see the original recipe here.
Btw, did you notice that a recipe for basic stuffs that has only 4 or 5 ingredients in it is (always / almost) quite tricky to make? Example, puff pastry, choux pastry, macaron and this homemade noodle also.. You know what I mean?
- 5 cups (640g) all purpose flour
- 312 ml water (more or less)
- 1 egg
- 3 tbsp oil
- Mix flour, egg and oil in a large bowl. Pour water little by little while kneading. If the dough still too dry add a little bit more water.
- Knead until the dough has almost nice and smooth surface.
- Let it rest in the fridge for at least 1 hours.
- Knead the dough more until it has nice and smooth surface.
- Sprinkle some flour on your kitchen table. Take a little bit dough and flatten the dough using rolling pin as thin as you can.
- Sprinkle some flour on the dough then roll it. And cut it thinly using a sharp knife.
- Sprinkle some more flour again and try to separate the noodles when you put it on the tray.
- Cook for 3 to 5 minutes (depending on the thickness).