Sunday, 1 February 2009

Homemade Fresh Egg Noodle

My mom gave me a pasta/noodle machine last year, and frankly speaking it has been seating in a corner of my cabinet until today. It always feel comforting to have piping hot soupy noodle when it is this cold. It has been cold today as easterly Artic wind from Russia is bringing slow flurry and more heavy snow expected on Monday. Brrrrrr...... it has been really cold winter this year and this week going to be in sub-zero temperature again.



Homemade Fresh Egg Noodle
Ingredients



  • 3 cups of plain flour
  • 2-3 eggs (beat in a bowl)
  • 3 tbsp of water
  • 1 tsp of salt
Chicken stock
  • 1 cube of chicken stock
  • 1 tsp of oyster sauce
  • 1 litre of water
  • 1 tsp of caster sugar
  • salt to taste
  • dash of white pepper
  • one portion of chicken breast about 100gm
Garnishing
  • blanched bok choy
  • spring onion chopped
  • fry shallot flakes
  • some pickled green chillis
  • 1/2 tsp garlic vinegar
  1. Put flour + salt onto a big kneading bowl, make a hole in the center and pour in the eggs.
  2. Use hand to mix.
  3. Add in water. If it's too dry add more water, if too wet add more flour. Transfer onto a floured work surface and continue to knead. Knead till dough is smooth and not sticky to your hand. Rest the dough for awhile before rolling in the pasta machine.
  4. Roll the dough and cut into several portion.
  5. Use a pasta machine, the flat roller slot to roll the dough portion to the desired thickness, start with higher thickness selection then move to thinner option, as you do this coat the dough with a bit of flour. Continue to roll untill all the dough is being rolled to required thickness.
  6. Then change the slot to noodle slot, place the thinned dough to cut it into noodle. Dust with tapioca starch or corn starch so that noodle won't stick together. You can store the noodle in air tight container in freezer and can be stored for up to 2 weeks.
  7. Prepare the chicken stock. Throw in the chicken and let it boil till cook, blanch the bok choy. Remove chicken and shred into thin pieces.
  8. In another big pot pour in water to boil. Once boiling, put the required amount of noodle to cook. Once cook, the noolde will float on the surface. Depend on the texture you desire, this may take about from 5-10minutes. I prefer mine chewy, so I cook for about 5-6minutes. Drained and put into a bowl. Pour the chicken stock over, garnish with bok choy, chicken meat, fried shallot, green chillis and spring onion.
Oh my, oh my.....did you hear I'm slurping my noodles.... oops :-)

Here's a picture of my favorite cat Jerry(he's cahsing the snow flurry though) and some snow flakes on my primrose





5 comments:

moi said...

happy new year.

Christine Toh said...

Hi Moi,

Happy Niu Year to you. Hope you have Oxpicious Year :-)

fen said...

whah...now you can make authentic homemade ah long mein...

Christine Toh said...

Fen, cravings cravings and more cravings

fen said...

try adding a little oil...I use 1 Tbsp for 1 kg of flour. You'll have to do the math...ha!