How to make Chinese noodles from scratch at home, with easy instructions from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
Egg Noodles Recipe
To 1 egg, slightly beaten, add enough sieved strong flour or all-purpose flour to make a stiff dough.
Roll out very thinly on a well-floured board.
Leave to dry slightly.
Roll the slightly dried dough like a jelly roll and cut into fine strips.
Cook in boiling water for about three minutes.
Drain, rinse with cold water and drain well.
Reheat before serving.
Salt may be added to the water in which the noodles are boiled or half a teaspoon of salt may be added to the dough.
A handy way to reheat noodles is to place a serving in a wire strainer, immerse it in boiling water for a few seconds, take out, shake to drain, and serve.
If you wish to make noodles a week or more in advance, dry them and store in a ventilated container. Do not fry these dried noodles. They should be boiled for about five minutes.
Instead of boiling the fresh noodles, fry them in deep oil until light brown and crispy. Fried noodles may be kept for a month or more by storing them in a well-sealed metal or glass container.