handmade egg noodle a.k.a. wan ton mee 手工全蛋面

We (my husband & I) had plan to made this noodle since last week. Just have no time to do it. Finally we spare some time to made the noodle and the roasted pork soon after we came back from grocery.


This is duck egg noodle. Duck egg will make the noodle more "song" in Chinese word, I think is more "crunch" when you bite on the noodle and not lumpy. This is not the first time we made this noodle. The noodle looks a bit larger than what we buy from noodle store because we do not have the right size of the noodle cutter.

Recipe for egg noodle：
500g all purpose flour (sifted)
4 large duck eggs
1 tsp sodium silicate, 枧水
1 tsp salt
1 tbsp cooking oil

Some flour/cornflour for dusting

Combine flour and salt into a large bowl.

Combine duck eggs and sodium silicate then add all into the flour and knead well.

• Knead about 15 minutes. Then cut dough into 8 parts.
• Use noodle cutter machine #1 to flatten the dough, repeat this for another 2 times until you will see the flatten dough become very smooth.
• Roll over all the dough and dust well with flour/cornflour.
• turn to #2, roll & dust all flatten dough.
• switch to #3, repeat roll & dust.
• lastly, switch to #4 for final rolling.
• use noodle machine to cut into noodles.

       

To make the dumpling wrap sheets:
1. Take a small part of the noodle dough and add more cornflour to knead the dough. You may add a bit of water.
2. Use noodle machine to flatten the dough. Until you get the required thickness of your dumpling.