Updated: Jul 25, 2021
The focus for this recipe was on how to make fresh egg noodles. By all means you can simply just buy egg noodles and copy the recipe, however, the benefits of making the noodles fresh elevates this dish to another level. In order to create a bouncy textured noodle I baked the bicarbonate of soda before adding to the flour. This enables the bicarbonate of soda to go from sodium bicarbonate to sodium carbonate which is a much stronger alkaline salt. As for the dish itself I kept it fairly traditional. With all that said let's cook!
To serve 4-6
500g plain flour
3 tbsp water
1 tsp baked bicarbonate of soda
1 tsp salt
cornflour for dusting
2 pak choi
6 dry shiitake mushrooms
1/2 white onion
2 garlic cloves
2 spring onions
chilli oil (optional)
3 tbsp light soy
3 tbsp oyster sauce
1 tbsp black rice vinegar
2 tbsp sesame oil
1 tbsp sugar
Start this recipe by baking 1 tsp of bicarbonate of soda on kitchen foil in the oven for 45-60 minutes at 120°c (you can do this in bulk and store the remaining bicarbonate of soda if you like). When baked carefully place the baking soda to one side as the bicarbonate of soda can irritate your skin. This process is optional although it will produce a bouncier noodle.
2. Now in a large mixing bowl add 500g sieved flour, 1 tsp of the baked bicarbonate of soda, and 1 tsp of salt. Make a well in the centre of the flour then add 4 whisked eggs and 3 tbsp of water. Mix the dough vigorously with chop sticks or a fork until the dough starts to form.
3. At this stage we can now place the dough onto a work surface and knead until the dough comes together (this may take approx 10-15 minutes). The dough is quite dry at this stage and may take some time, however try not to add additional water as we want the dough to be fairly dry. When ready cover the dough in clingfilm and allow to rest for 1 hour.
4. Whilst we are waiting for the dough to rest we can prepare the remaining ingredients for this dish. Slice the carrot into a julienne, slice the pak choi into 4, slice 1/2 an onion, hydrate and slice the shiitake mushrooms, finely chop garlic and finely slice some spring onion. As for the sauce measure out 3 tbsp light soy, 3 tbsp oyster sauce, 1 tbsp black rice vinegar and 2 tbsp of sesame oil.
5. At this stage the dough should be ready to roll. Lightly dust a work surface with flour then place the dough onto the work top. With a rolling pin bang the dough to activate the gluten in the dough. Roll out the dough gradually to achieve a flat rectangular piece of dough roughly the length of a rolling pin (this may take some effort).
6. Continue rolling out the dough by using the rolling pin to assist you by wrapping the dough up in the rolling pin to crate a smooth thin dough. Ideally you want the dough to be thin enough that you can nearly see your hand shape through the dough roughly 2mm thick.
7. When the dough is roughly 2mm thick dust both sides with corn flour then fold the dough over itself width ways so that the dough overlaps itself.
8. Now with a large chopping knife or cleaver cut the noodles into thin strips roughly 2mm thick if possible. When all the noodles are cut dust lightly with corn flour to prevent them from sticking then place the noodles to one side.
9. To cook the noodles place a large pan filled with water onto a high heat and bring up to a boil. Add the noodles in 2 batches and cook for approximately 5-7 minutes depending on the thickness. Check to see when cooked then drain the noodles and refresh under cold running water. Lightly drizzle the egg noodles with sesame oil and place to one side.
10. Now to finish the dish, in a wok or pan place onto a high heat and drizzle with oil. Add the sliced carrot, pak choi, onion, garlic and shiitake mushrooms and stir fry for 5 minutes. Add the cooked noodles then turn the heat down to medium and fry for a further 5 minutes.
11. Season the noodles by adding 3 tbsp soy, 3 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp black rice vinegar, 2 tbsp sesame oil and a pinch of white pepper. When nicely mixed check the seasoning then divide the noodles into serving bowls. Top the noodles with finely sliced spring onions and some chilli oil. Hope you like this delicious recipe!!!
If you want to skip baking the bicarbonate of soda you can, although this does add a much more bouncier texture to the noodles. If you want you can simply buy the egg noodles instead of making them and follow the recipe after that but I highly recommend that you try making your own. As for what other ingredients to add to the dish you could also add chicken, prawns, belly pork, tofu or other vegetables to the dish as its quite flexible. Hope you have fun making egg noodles!!