Fresh Noodles


350 grams high protein flour - sifted
2 salted egg whites
1/2 tablespoon alkaline water
100 ml water


Sift flour into a large mixing bowl. Make a well in the center and add combined water and egg whites. Mix well to bind until a stiff dough is formed. Knead dough on a lightly floured surface dusted with plain flour until dough is smooth.
Roll out and flatten dough into rectangular shape, then cut into four equal pieces. Dust each piece with tapioca flour lightly to prevent sticking. Cover the pieces with a clean dry tea towel.
Prepare your noodle machine by adjusting the knob with the rollers to the widest setting. Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get the required thickness.
Next, set the machine for shredding the dough.
Repeat this procedure with the rest of the dough. Toss the noodles lightly in tapioca flour and roll up neatly into a ball. The noodles are now ready for use.
To cook, bring a large saucepan of water to boil then add a tablespoon of oil. Scald noodles for 2 minutes. Drain well in a colander. Put noodles in a large basin and add 3 tablespoons of oil to coat evenly. Leave the noodles to cool completely.




Noodles placed in a plastic bag will keep for a week in the refrigerator. You can deep-fry noodles (fine strands) in a wok of hot oil for 1 to 2 minutes. When noodles turn crispy, remove and drain on absorbent kitchen paper. Leave to cool, then store in an air-tight container.



1.0 servings


Friday, December 10, 2010 - 1:02am


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