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

and Doreen of My Little Favourite DIY

The ingredient for August is 'egg'