Chinese Egg Noodles In Stand Mixer
3 ingredients Chinese egg noodles and they're made in a stand mixer! No rigorous hand-knead is needed. They're perfectly chewy, bouncy and flavourful! They are amazing in soups, in stir-fry and are also freezer friendly.
Prep Time30 minutes mins
Cook Time2 minutes mins
Rest Time30 minutes mins
Servings: 6 people
- 220 grams large eggs (4 large eggs), room temperature
- 395 grams bread flour
- 1 teaspoon salt
Dough
Add all ingredients to the stand mixer bowl. Using the hook attachment at the lowest speed, mix for several minutes until everything comes together.
Once you get a rough dough ball, press it to see if it sticks to your fingers. If it does, add 1 teaspoon of flour and continue kneading. Repeat until the dough doesn't stick to your fingers.
If the dough is so stiff and cannot form a dough ball, then wet your hands, rub them on the dough and continue kneading. Repeat until the dough can form a dough ball and is not so stiff.
Once you get the right dough consistency, knead for 10 minutes. Form it into a ball, cover with a cling film and rest it for 30 minutes. The dough will become softer then.
- Use my general ratio as a guide. Weight of Bread flour : Eggs is 1.8 : 1.
- Weigh the eggs, and multiply it by 1.8 to get the weight of the bread flour.
- Use a minimum of 2 eggs so that there's enough dough to knead in the stand mixer bowl.
- This is a stiff dough, don't tempt to add lots of water to make it soft like bread dough.
- The amount of bread flour needed is influenced by flour brand and humidity. Do check out my tips above for quick adjustments.
- The dough/noodles will turn darker as it sits in the fridge. This is because it starts to absorb water and become oxidised. It's not bad. Despite the look, the flavour remains delicious!
Calories: 290.1kcal | Carbohydrates: 48g | Protein: 12.5g | Fat: 4.6g | Saturated Fat: 1.3g | Cholesterol: 136.4mg | Sodium: 446.6mg | Potassium: 116.5mg | Fiber: 1.6g | Sugar: 0.3g | Calcium: 30.7mg | Iron: 1.2mg