Description
Make homemade chow mein noodles from scratch with bread flour, egg, and water, then boil and stir-fry them for a chewy texture with lightly crisp edges.
Ingredients
Units
Scale
- 156 grams bread flour
- 1/4 teaspoon salt
- 1 large egg plus enough water to equal 78 grams total
- 4 tablespoons neutral high-heat cooking oil, for stir-frying
Optional Basic Stir-Fry Sauce
- 2 tablespoons cornstarch
- 1/2 cup chicken broth or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sambal oelek
- 1 teaspoon fish sauce, optional; omit for vegetarian
Instructions
- Mix the flour and salt in a large bowl.
- Combine the egg and water in a separate bowl, using enough water so the egg-and-water mixture weighs 78 grams total. Beat until combined.
- Slowly mix the egg-and-water mixture into the flour.
- Knead the dough for 5 minutes in the bowl or on a work surface. Do not add extra water.
- Place the dough in a loosely covered bowl and refrigerate for 30 minutes.
- Knead for 1 additional minute, until the dough forms a smooth ball.
- Lightly flour your work surface and roll the dough to 1–2 mm thick.
- Cut the dough into thin, reasonably even noodle strands.
- Boil the noodles for 2–3 minutes.
- Drain thoroughly. If you only want homemade boiled noodles, you can stop here.
Optional Stir-Fry Sauce
- Whisk the sauce ingredients together until the cornstarch is fully incorporated.
Stir-Fried Noodles
- Add 4 tablespoons oil to a wok or large skillet and heat over high heat.
- Add the drained noodles and stir-fry for about 2 minutes, until the outside is lightly crisp while the noodles remain tender and chewy inside.
- Add the prepared stir-fry sauce, if using, and cook until the sauce thickens and coats the noodles.
- Serve immediately.
Notes
If you want only homemade boiled noodles, stop after draining them and use them as desired.
The handmade noodle dough technique is adapted from Souped Up Recipes.