Chinese egg noodles are the heart of countless Asian dishes, from chow mein to lo mein, soups, and stir-fries. Making them at home might sound intimidating, but it’s surprisingly easy and requires only a few basic ingredients.
Homemade noodles have a superior texture, firm yet springy, with the rich taste of egg that you’ll never get from store-bought ones. Once you try this, you’ll realize how fresh, smooth, and versatile your own noodles can be!
Ingredients Breakdown of Egg Noodles
At their core, Chinese egg noodles are made with flour, eggs, salt, and a bit of water or oil.
• All-purpose flour gives a balanced chew and elasticity.
• Eggs add richness, color, and structure.
• Salt strengthens the gluten and enhances flavor.
• Water or oil adjusts the dough texture, which is firm but pliable.
Optional: Add a touch of cornstarch for smoother noodles or alkaline water (lye water) for a more authentic yellow tone and chewy texture, just like restaurant noodles.
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Equipment Needed of Egg Noodles
You’ll need:
• A large mixing bowl
• A rolling pin or pasta machine
• A sharp knife or noodle cutter
• A clean flat surface for kneading and rolling
• A pot for boiling noodles
• Tongs or strainer for draining
If you’re making noodles often, a stand mixer with a dough hook and a pasta roller will make the process even easier.
Preparation of Egg Noodles
Before starting, ensure your surface and tools are clean and lightly dusted with flour to prevent sticking. Crack your eggs into a bowl, beat them lightly, and combine with flour and salt. Slowly knead until the dough becomes smooth, elastic, and slightly firm—not sticky.
Cover and rest the dough for 30 minutes, which relaxes the gluten and makes it easier to roll thinly. Once rested, divide the dough into portions for easier handling.
Cooking Time Table of Egg Noodles
Step Time Details
| Step | Time | Details |
| Dough Mixing & Kneading | 10–12 mins | Knead until smooth and elastic |
| Resting the Dough | 30 mins | Allows gluten to relax |
| Rolling & Cutting | 15–20 mins | Roll thin and slice into noodles |
| Boiling | 2–4 mins | Cook until noodles float and are tender |
| Total Time | ~1 hour | Fresh noodles ready to use or store |
Step-by-Step Instructions of Egg Noodles
- Make the Dough:
In a large bowl, combine 2 cups all-purpose flour, 2 eggs, ½ tsp salt, and 1–2 tbsp water (add gradually). Mix until a shaggy dough forms. - Knead:
Transfer to a floured surface and knead for 10 minutes until the dough becomes firm but smooth. - Rest the Dough:
Cover with a damp cloth and let it rest for 30 minutes. - Roll Out:
Roll the dough thin (about 1–2 mm) using a rolling pin or pasta roller. Dust with flour to prevent sticking. - Cut Noodles:
Fold the rolled dough gently and slice into thin strips (2–3 mm wide). Loosen strands and dust again with flour. - Cook:
Boil a large pot of salted water. Drop in the noodles and cook for 2–4 minutes until they float. Drain and rinse with cold water to stop cooking. - Use or Store:
Use immediately in stir-fries or soups, or toss in a bit of oil and refrigerate for up to 2 days.
Serving Suggestions of Egg Noodles
Homemade egg noodles are extremely versatile.
Serve them in:
• Chicken chow mein or beef lo mein
• Chinese-style soups with vegetables and tofu
• Garlic sesame noodles with soy sauce and chili oil
Simple stir-fry with soy sauce, oyster sauce, and green onions
Comparison Table – Fresh vs. Store-Bought Egg Noodles
Feature Homemade Egg Noodles Store-Bought Noodles
| Feature | Homemade Egg Noodles | Store-Bought Noodles |
| Texture | Springy, chewy, fresh | Often soft or dry |
| Flavor | Rich, eggy, authentic | Mild or flat |
| Ingredients | Simple and pure | Preservatives added |
| Shelf Life | 2–3 days refrigerated | Weeks or months |
| Effort | Requires prep time | Ready to cook |
📝 Homemade wins in freshness, flavor, and satisfaction—every time.
Tips & Variations
For extra yellow noodles, add a few drops of alkaline water (kan sui) or a pinch of baking soda to the dough.
Whole wheat version: Use half whole wheat and half all-purpose flour for a rustic texture.
Oil noodles: Toss cooked noodles in sesame oil for a glossy, non-sticky finish.
Freezing: Dust noodles with cornstarch and freeze in portions—cook straight from frozen.
Ingredient Table for Chinese Egg Noodles
| Ingredient | Amount | Purpose / Tip |
| All-purpose flour | 2 cups | Base structure for noodles |
| Eggs | 2 large | Richness and binding |
| Salt | ½ tsp | Flavor and gluten strength |
| Water | 1–2 tbsp | Adjusts dough texture |
| Cornstarch (optional) | 1 tbsp | For smoothness |
| Alkaline water (optional) | ½ tsp | Adds chew and yellow tone |
FAQ’s
Q1: Can I use a pasta machine to make egg noodles?
Yes! It makes rolling and cutting even thickness noodles much faster.
Q2: Can I dry these noodles?
Absolutely. Dry them completely on a rack and store in an airtight container for up to a month.
Q3: Why are my noodles too soft?
You may have overcooked them, 2 to 4 minutes is ideal. Always rinse in cold water afterward.
Q4: Can I make them without eggs?
Yes, substitute eggs with water and a little oil for plain Chinese noodles, though the texture will be lighter.
Q5: How can I add flavor?
You can mix a few drops of soy sauce or sesame oil into the dough for subtle flavor notes.
Nutritional Info (Per Serving – Approx.)
| Nutrient | Amount |
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 48 g |
| Fat | 6 g |
| Cholesterol | 110 mg |
| Fiber | 2 g |
Closing / Call-to-Action
And that’s it, your homemade Chinese Egg Noodles are ready! Simple ingredients, traditional technique, and authentic flavor that beats store-bought noodles any day.
✨ Now, try using them in your favorite stir-fry or noodle soup, and you’ll never go back to packaged noodles again!
Conclusion
Making Chinese egg noodles at home is easier than you think, and the reward is a bowl full of fresh, chewy, golden noodles that can elevate any Asian dish. It’s the perfect recipe for food lovers who want to master a kitchen staple and bring the taste of Chinese street food right to their dining table.
