Asian Egg Noodles- Handmade Version


  • 2 cups all-purpose flour
  • 2 middle sized egg , whisked
  • pinch of salt
  • 50-60 ml water
  • flour or cornstarch for dusting and coating


  • In a large bowl mix flour and salt
  • Stir in whisked egg and water slowly. Keep stirring until all the liquid is almost absorbed.
  • Gather up knead to a smooth dough.
  • Add dry flour as needed, important to have the right consistency so noodles are chewy.
  • Form the kneaded dough into a ball and cover with plastic wrapper and rest for 30 minutes, so the gluten is well relaxed
  • Use a rolling pin press and flatten the dough for 5 minutes and shape the dough to a ball, cover with plastic wrapper and rest for another 30 minutes.
  • Cutting the dough in half and roll into a thin sheet
  • Fold the dough sheet  into the middle then fold again, brushing with corn flour between layers
  • Cut into thin and even strips with a very sharp knife.
  • Dust with flour and loosen the strips and  slightly stretch the strips slightly.
  • Repeat to finish the other half.
  • Cook immediately or cover with plastic wrapper and freeze for later recipes.