Want to learn how to make noodles in your own kitchen? A very popular homemade noodle is the egg noodle used in chicken soups or thick stews. Fortunately they are tasty, quick and easy to make.MORE+LESS-
cups all-purpose flour
tablespoon butter, softened
In a large bowl, mix the flour and salt. Add the beaten egg, milk, and softened butter.
Knead dough until smooth, about 5 minutes. Let the dough rest in a covered bowl for 10 minutes.
On a floured surface, roll out to 1/8 or 1/4 inch thickness. The floured surface keeps the noodles from sticking, so it's important.
Cut the dough into desired lengths and shapes.
Allow to air dry before cooking.
Cook the noodles in a pot of boiling water, with a pinch of salt added, until al dente (firm but not hard).
- 8 ounces fresh or frozen Chinese egg noodles, thawed
- 1 tablespoon canola oil
- 1 cup sliced cremini mushrooms
- 5 garlic cloves, minced
- 3 green onions, diagonally sliced
- ¼ cup lower-sodium soy sauce
- 1 tablespoon brown sugar
- 1 ½ tablespoons fresh lime juice
- 1 tablespoon dark sesame oil
- 1 tablespoon ketchup
- 1 tablespoon chile paste (such as sambal oelek)
- 2 large eggs
- 2 cups spinach, trimmed
Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms sauté 4 minutes, stirring occasionally. Add garlic and green onions sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture bring to a boil.
Add noodles to pan toss to coat. Add eggs cook 2 minutes or until eggs are set, tossing well. Remove from heat stir in spinach.
- 3 cups all-purpose flour, plus more for work surface
- 4 large egg yolks
- 2 large eggs
- 1/2 teaspoon salt, plus more for boiling water
Mound flour in center of a large work surface, and make a well in the center. Add yolks, eggs, 2 tablespoons water, and salt to well.
Using a fork, beat yolks, eggs, and salt slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough discard.
Lightly flour work surface knead dough until smooth and elastic. Form the dough into a flat rectangle and wrap tightly with plastic wrap. Transfer to refrigerator for at least 20 minutes before using, and up to 6 hours.
Bring a large pot of salted water to a boil.
Unwrap dough and flatten dough into a rectangle about 1/2-inch thick. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Run dough through the machine. Fold dough in half lengthwise and repeat this step four or five times, until the dough is smooth and elastic. Cut dough in half.
Now change the rollers of the pasta machine to the next decreasing setting, and roll out one piece of dough once without folding, keeping remaining piece covered with a clean kitchen towel. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to a baking sheet and cover with a clean kitchen towel. Repeat process with remaining piece of dough.
Cut pasta sheets into 7-inch long pieces. Roll up each piece of pasta starting with one of the short sides using a sharp knife, cut into 1/2-inch wide strips.
Add noodles to boiling water and boil for 2 minutes. Drain and serve immediately.
How to make Egg Hakka Noodles Recipe
To begin making the Egg Hakka Noodles first, boil 5-6 cups of water and add Hakka Noodles to the water when the water starts to boil.
Add 1 teaspoon oil and some salt to the noodles while boiling. Boil and cook the noodles according to the instructions given on the pack.
Once the noodles is cooked using a strainer, drain the water. Pass running water through the noodles to stop overcooking the noodles. Toss it with some oil to prevent sticking and keep aside.
Now for the scrambled eggs, crack and open 2 eggs one by one and add them to a mixing bowl. Add black pepper and salt and beat them well.
In a wok , add oil and once the oil is hot add the egg mixture and spread it around by moving the wok in a circular direction.
Cook it for 2 minutes and then scramble it till it is cooked properly. Remove to a plate and keep it aside.
In the same Kadai/wok, add 2 tablespoon oil and when it gets heated add finely chopped garlic.
Saute the garlic for few seconds and add the chopped spring onions, capsicum, broccoli, and carrot saute them till cooked.
After the vegetables are cooked add mushrooms and mix well. Cook the mushrooms and let the water evaporate from the mushrooms.
Once done add soya sauce and chili sauce and give it a toss, now add black pepper powder and mix well.
Add the boiled noodles. salt to taste and toss well to combine.
Finally, add the scrambled eggs to the Hakka Noodles and give it a stir. Turn off the heat.
Transfer Egg Hakka Noodles to a serving plate.Garnish with spring onion greens and serve them hot.
Serve Egg Hakka Noodle Recipe with Vegetable Manchurian Balls In Hot And Spice Garlic Sauce for a complete meal.
Homemade Egg Noodles
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.×
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Egg noodles are easier to make from scratch than you may think. This old-fashioned egg noodle recipe is made with flour, eggs, and salt. If you've tried making Italian homemade pasta before but weren't thrilled with the process or results, these egg noodles are much simpler. They're also easier to work with because you don't have to roll the dough out as thinly as you would for Italian-style pasta.
Cook the homemade egg noodles while still fresh, or set them out to dry and store the noodles for future use. As long as you have enough counter space, this recipe can be doubled or even tripled. You can also start a second batch while the first round of dough chills.
A good substitute for pasta, serve the egg noodles with your favorite sauce. They also make an excellent noodle casserole and can be enjoyed alongside a hearty stew or used in soup.
Recipes & Ideas for Egg Noodles
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Easy Buttered Noodles
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
Heat 2 quarts of water with 1 tablespoon kosher salt in a large pot on high heat until boiling. Add the egg noodles. Cook for 5 minutes. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
Place the drained hot noodles in a large bowl. Add the butter and Parmesan and stir until the butter has melted. Stir in a tablespoon or two of the pasta cooking water. Stir in the chopped parsley. Add salt and freshly ground black pepper to taste.
Ingredients in Beef & Noodles:
- Egg Noodles
- Beef Stew Meat
- beef stock
- salt & pepper
The full printable recipe is at the bottom of this post. Here are a few photos to show you just how simple it is to make.
Add the chunks of beef, onions, and celery into a large pot on the stove.
Add the stock, salt and pepper it, and cover it and let it simmer until the vegetables and meat are tender.
I add a little cornstarch/water mixture to thicken up the gravy. And then toss in the noodles.
Alternatively, you could dredge the beef tips in flour, salt, and pepper, and brown it in a bit of oil.
I just always omit that part – it goes faster this way, and I get to eat it sooner!
Egg Noodles - Recipes
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