Handmade Chinese Noodles 🍜 Going back to my roots for this one, nothing beats the texture of your own handmade noodles! Recipe below, Xie Xie 🤙🏼 #handmadenoodles #chinesenoodles #getinthekitchen #gettingfatter #day7
These handmade Chinese noodles are epic in stir fry and soups! Cut them to whatever thickness you like. Cook them in boiling water for 50 seconds, drain and cool down before using in stir frys. Run them under cold water to stop them sticking together.
2 handfuls plain flour
1/2 handful water
Mix together in a bowl until a dough forms. Add more flour or water as needed until you can turn it out onto the bench and start kneading it. Knead until it comes a little stretchy and firm. Dust with extra flour and roll out as thin as you like with a rolling pin or wine bottle. Fold the dough back on itself to form a sausage shape. Cut your noodles out and with extra flour wriggle them through your fingers so they seperate into long noodles. Cook these in hot water straight away, then cool down if using for a stir fry.
Handmade Chinese Noodle StirFry
You can use whatever meats or veg you like for this one. Here is the basics below
2 cloves garlic finely chopped
1/2 brown onion finely sliced
1 tbs sesame oil
1/2 tbs olive oil
4 shiitake mushrooms
4 brocoli florrettes
2 tbs oyster sauce
2 tbs soy sauce
1/2 teaspoon brown sugar
1 tsp chilli sambal
2 cups Chinese handmade noodles
Mix together soy, oyster sauce and sugar, set aside. Heat up in a hot wok or pan the sesame and olive oils until smoking. If using beef or chicken add this in now to get a nice colour on it. Add in onions, garlic, mushrooms and broccoli. Stir fry until onions begin to brown slightly. Add in the chilli sambal and continue to stir. Add your pre cooked handmade noodles and toss together. Add in the soy mixture, continuing to toss in the wok. Fry for another minute or so or until the sauce thickens up nicely to coat the noodles. Serve with fresh spring onions!