Homemade Wheat Noodles (without Egg)

Homemade egg-less wheat noodles made from scratch. These Chinese homemade noodles are suitable for soups as well as stir-fried or boiled with toppings added to them. They are springy in texture and easy to prepare.

5 stars

Preparation 15 mins
Cooking 25 mins


Chinese Wheat Noodles, Udon Noodles

Malaysian, Singaporean, Cantonese, Chinese

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Nutrition per Serving

304 kcal
57 g
4 g
8 g

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.

Rest dough before cutting

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.

Similarity to udon noodles

Udon noodles are made similarly. Shallot oil, however, is not added to the dough and it is left to rest for a much longer time like for 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.

Prevent noodles from sticking

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 it from sticking to each layer when it is folded. This would be really helpful when separating the noodles later.

How to cook wheat noodles

Wheat noodles should be cooked in boiling water. Salt is usually not required when it comes to most Asian recipes as the sauces or broths are already very flavourful. Although these homemade noodles are specially made for chilli pan mee, try other suggested recipes using chicken soups or a mixture of sauces as shown in the wonton noodles recipe.

Store homemade wheat noodles

To store the noodles, allow the separated noodles to rest for an hour before packing them. If this step is skipped, the wheat noodles may clumped together due to the moisture in the dough. It may be kept refrigerated for up to 2 days or frozen for up to 6 months.


1⁄4 tsp
1 tbsp
300 g
wheat flour
140 ml

Steps to Prepare

Homemade Wheat Noodles (without Egg) Step 1

Step 1 of 4

    • 1⁄4 tsp salt
    • 1 tbsp oil
    • 300 g wheat flour
    • 140 ml water

Add salt and shallot oil to wheat flour and mix well. Add water a little at a time to create a dough. Knead dough and form into a ball.

Homemade Wheat Noodles (without Egg) Step 2

Step 2 of 4

Let dough rest for 10-15 minutes in a bowl covered with a clean kitchen towel.

Homemade Wheat Noodles (without Egg) Step 3

Step 3 of 4

Divide dough into 4 portions. Flatten each portion separately and dust flour generously before folding it into 3 sections.

Homemade Wheat Noodles (without Egg) Step 4

Step 4 of 4

Cut dough into strips to create noodles. Dust more flour to separated noodles. Set them aside for 1 hour before storing them for later use.

Published: April 11, 2017

4 Discussions

2 years ago


Hi Grace! Awesome recipe. Just wondering, when setting aside 1 hour before storing, should I curl them up into a nest or let them dry straightly? Will I be able to reshape them after the setting aside? Many thanks!

Mira - Community Happiness Manager
2 years ago

Mira - Community Happiness Manager

Hello Pearl! When curling them, you must have a lot of flour to dust or they might stick. Allowing them to dry straight is a safer bet if this is your first time making the noodles.

Ankit Singhal
3 years ago

Ankit Singhal

Inorder to store it, do we need dry it completely and then store it, or can we it retains moisture.? Thanks

3 years ago


dry them first until they become hard like packaged noodles! then store them in a airtight container.

Sanjiv Sharma
3 years ago

Sanjiv Sharma

Very much on the mark! Works very well!

4 years ago


There are several types of wheat flour in the market. Which one should i use? I noted that all purpose flour is also made if wheat too and when i research online, there is something called chinese wheat flour that is suitable for noodles. Hence additionally, what is chinese wheat flour?

Mira - Community Happiness Manager
4 years ago

Mira - Community Happiness Manager

This recipe uses the common all purpose wheat flour you get at any supermarket. I haven't seen "Chinese wheat flour" sold. I'm assuming it is either wheat flour from China (because the gluten content is much weaker) or wheat starch (also used for dumpling skin, noodles). Better to ask the recipe owner when possible.

3 years ago



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