This recipe calls for only 2 ingredients but makes excellent Chinese southern-style noodles. Tensile and golden, they are great with stir-frying and in just about any kind of soup.
Yields about 450g noodles
- 2.5 cups (about 300g) all-purpose flour 中筋面粉
- 3 large eggs, about 180g (egg shells included)
- Additional flour for dusting
- In a large bowl, add flour and eggs. Use chopsticks to mix the flour.
2. Turn the dough out onto a lightly floured board and knead it until smooth for about 5-6 minutes. Cover the dough with clingy film. Rest for 30 minutes.
3. Roll the piece out. Dust the dough thoroughly with flour and roll it up around the rolling pin. Use your hand press down the middle and push to both ends. You will now get a much bigger sheet. Dust the sheet thoroughly again. Then roll it up around the rolling pin again and gently press down the middle and push to both ends while roll it back and forth. Dust the sheet. REPEAT the process a couple of more times till you get desired thickness of the dough sheet. Each time you roll out, your sheet will become thinner and bigger.
4. Fold the sheet (for easy cutting), dust between the layers to avoid sticking. Use a knife to slice the layers of dough whichever width you wish.
5. The noodles can either be cooked immediately or placed in a sealed bag in fridge.
- You will need a long rolling pin. If only have small-size rolling pin, just cut the dough into 2 equal pieces. Work 1 piece at a time.
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