How To Cook Chinese Egg Noodles
I used dried fried chinese egg noodles from the grocery store and had no issues with the mushiness that others have described.
How to cook chinese egg noodles. Heat the oil in the wok over a high heat. Stir fry for 30 secs. Cook noodles in surplus water till al dente.
Cook the noodles a little less than stated on the package instructions until just underdone then drain rinse with cold water and set aside. Press down on the noodles with a spatula during cooking this helps form them into a nest shape and makes sure they cook evenly. Eggs water take the eggs out of egg noodles add more water and you get basic chinese wheat noodles.
Break the eggs in a rinsed bowl. The eggs noodles should be cooked after made or if you love to store them dust with cornstarch and keep in freezer with sealed bag up to 1 week. Once hot add the garlic ginger and green on onions.
Chinese crispy noodles are irresistible. Drain in a colander and smear 1 tsp oil to the noodles and toss. To use baking soda to make chinese egg noodles you must first bake it in the oven for one hour.
Boil them directly next time. Bring a large pot of water to a boil. They always disappear in the blink of an eye.
Add the eggs and water and combine to form a shaggy dough. When the oil is hot use a spatula to push the noodles into the pan cook the noodles until they golden brown on the bottom about 5 minutes. If you plan to make noodle soup you can use one egg 100ml water for 2 cups of flour.