In Asian cuisine, noodles are an essential ingredient. There are many types of wheat noodles which can be served cold, hot, with soups or even “dry” (tossed in a separate sauce). The combination is simply endless. In this recipe, I have decided to prepare egg-less wheat noodles. However, eggs may be used to add richness to the flavour and a hint of colour, contributed by the egg yolk.
Preparing noodles from scratch can be quite a therapeutic activity. I enjoyed mixing the ingredients and then cutting them into strips. When I first started making homemade noodles, I felt that it was such a daunting task but after noticing the difference when comparing them to commercial products, I honestly think that everyone should prepare homemade noodles instead. These noodles may not look perfect like store bought noodles but they are definitely much better.
Egg-less wheat noodles do not require a lot of ingredients and can be easily made within a short period of time. I only left the dough to rest for 10 to 15 minutes. Viola! Roll out the dough and cut them into strips. Adding shallot oil definitely improved the taste and enhanced the aroma of the noodles but this is optional. Shallot oil may be substituted with other types of oil or simply omit it.
Udon noodles are made similarly. Shallot oil however, is not added to the dough and the dough is left to rest for a much longer time, 4 hours or more! As the dough rests, gluten in the dough gets to strengthen. Kneading the dough thoroughly further strengthens the gluten. This provides more elasticity to the noodles. If you would like to chew into springy noodles, let the dough rest a little longer. You may also cut the dough into thicker slices to replicate the form of udon noodles.
As seen in the video, preparing the noodles is rather simple. There is one important tip which I want to share with you. Once the dough is flattened, dust flour generously to prevent the dough from sticking to each layer once it is folded. That would be really helpful when separating the noodles later on.
To store the noodles, allow the separated noodles to rest for an hour before packing them. If this step is skipped, homemade wheat noodles may clumped together due to the moisture in the dough. It can be refrigerated for up to 2 days or kept frozen for up to 6 months.
Homemade Wheat Noodles (without Egg) is also known as: Chinese Wheat NoodlesUdon Noodles
Add salt and shallot oil to wheat flour and mix well. Add water a little at a time to wheat flour to create a dough. Knead dough and form into a ball.
Let dough rest for 10-15 minutes in a bowl covered with a clean kitchen towel.
Divide dough into 4 portions. Flatten dough and dust flour generously before folding into 3 sections.
Cut dough into strips to create noodles. Dust more flour to separated noodles. Set separated noodles aside for 1 hour before storing them for later use.