Last week we made homemade Shanghai egg noodles for dinner using my dad's famous recipe and our Kitchen Aid mixer that we got a few months ago (which I LOVE, by the way). No more beating heavy whipping cream aimlessly with chopsticks! <-- will save this embarrassing story for another day.
My father is a brilliant biochemist, and he taught me a dough recipe to create thick, chewy noodles with the perfect consistency.
1. To Make the Dough
- 3 cups of flour
- 1 egg
- Sodium carbonate solution: boil 1 cup of water with 1 teaspoon of baking soda
- Mix together in a blender and knead the dough until consistency is smooth
2. To Make the Noodles
If you have a kitchen aid mixer, you can get noodle making attachments to roll out the dough. You would have to do this a few times, first on the thickest setting. Then between each roll, make sure you spread flour on both surfaces of the dough before you roll it into a thinner setting (to prevent it from sticking).
- Pass the dough through the noodle slicer
- Boil noodles in pot for 5 minutes
Then pass it through the noodle slicer
Boil for 5 minutes, then strain
3. Vegetable Noodle Mix
You can then stir fry some baby bokchoy with pork slices to mix with the noodles. Any other vegetable stir fry would work just fine.
Loved by kiddies too