Sunday, 18 August 2013

Making Hong Kong-style Alkaline Egg Noodles 港式蛋麵

Making Hong Kong-style Alkaline Egg Noodles
港式蛋麵

Freshly made noodles
Blanched noodles

Recipe source :  Madame Huang's Kitchen


I have earmarked this recipe for more than a year. Finally, today, I got to try out this fabulous recipe. The blog described in details the step-by-step process of making the noodles.

I am very happy that my attempt has been successful. However, I believe it can be further improved. The colour and texture of these home-made egg noodles are different from the store-bought yellow noodles. It is definitely worth the extra effort to make my own egg noodles. I am already thinking about the possibilities of great noodle dishes I can create using these egg noodles. 

The basic recipe yielded about 500g of raw egg noodles which is  sufficient to serve four to five people.
 

Ingredients

 
1/2 tsp alkaline water
2 tbsp filtered water
2 1/4 cup flour
3 large eggs
Extra flour for rolling out the dough


Instructions

 
1.  Pour alkaline water into filtered water before mixing it into the flour and eggs.
2.  Form a soft dough, cover it with a cloth and let it rest for about 30 minutes to relax the gluten.
3.  Cut the dough into four portions and roll out the dough, dust with flour to prevent the dough from sticking together.


Some pictures to show the step-by-step process :

Put all ingredients into the bowl of a mixer
Mix until a soft dough is form. Cover with a cloth and let it rest for 30 minutes
Cut into four portions. Cover the other three portions with a cloth while you work with the first portion.
I used a noodle maker to roll the dough until smooth


Then I passed the dough through the cutting rollers to make thin noodles
 The raw egg noodles dusted with flour 

This batch has been par-boiled

This is the first time I am making noodles at home and also the first time I am using a noodle maker which is brand new. I had bought it at a 70% discount more than a year ago!  I guess given more practice, I can improve on the processes. 

N.B. Freshly made noodles are best eaten on the same day.

To par-boil the noodles :


1.  Bring a large pot of water to a full boil.
2.  Add noodles to the boiling water and stir gently until the water boils again.
3.  Cook the noodles until barely tender then drain in colander set in the sink.
4.  Rinse the noodles with cool running water.
5.  Drain and set aside for later use.

As this post on the making of egg noodles has already taken much space here, I shall post the cooking of this egg noodles in a separate post.

Updated :  Please visit my post on

1)  home-made noodle soup

2) Egg Noodle With Shimeji Mushrooms


Meanwhile, I am linking this post to Baby Sumo of Eat Your Heart Out

This event is linked to Little Thumbs Up

The event is organised by Zoe of Bake For Happy Kids


Photobucket

The ingredient for August is 'egg'

23 comments:

  1. Hi Doris, this looks amazing! I've never had the chance to try out homemade noodles because i don't own a pasta roller... yet! Will be bookmarking your recipe for future reference! :0

    ReplyDelete
  2. Hi Doris,
    Your post is making me feel very guilty! Haha! I should! My noodle maker has been hibernating for more than a year, and have been meaning to use it for noodles for ages! Got to dig it out, it's somewhere in my pantry!
    Your noodles are perfectly made!

    ReplyDelete
    Replies
    1. I am sure you'll be able to make a bunch of nice looking and great tasting noodles.

      Delete
  3. Hi Doris, your noodles definitely look on par with store bought noodles! Great job.

    ReplyDelete
  4. if don't have filtered water, what can we replaced with?

    ReplyDelete
    Replies
    1. Filtered water is any water that has gone through a filter. Basically it is clean water because in some countries the water supply is yellowish and that can affect the quality of the finished product.

      Delete
  5. ivy sew http://simplybeautifulhealthyliving.blogspot.com19 August 2013 at 08:54

    Hi Doris, homemade noodles is always the best!

    ReplyDelete
  6. i am so envious that u are making your own noodles. does this taste like the noodles in wan ton mee?

    ReplyDelete
    Replies
    1. Hi Lena, You can do it too!. To me, the taste of this egg noodle is a cross between the wan ton mee and the Hokkien thick noodle.

      Delete
  7. Hi Doris,

    I'm very impressed with your homemade noodles. I have made my own pasta before and my family love them very much. Having this experience, I can appreciate all homemade noodles.

    Zoe

    ReplyDelete
  8. Doris, can I make this noodles without the addition of alkaline water? I know alkaline water gives the noodles more texture.

    ReplyDelete
    Replies
    1. Yes you can. While surfing for noodles recipe I came across another recipe which does not use alkaline water.

      Delete
  9. Hi Doris,
    Can this be keep for overnight?
    Thanks!

    ReplyDelete
    Replies
    1. Yes, I have tried it before but it must be kept covered in a container in the refrigerator. Do not put in the freezer.

      Delete
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