Serves 2 TO 3
1 1/2 cups all-purpose flour, plus more for dusting
1 egg
1 teaspoon salt
1 teaspoon peanut oil
1/4 cup water or more
(depends on humidity)
1/4 cup cornstarch for
sprinkling
Put dough on a floured working
surface and with a rolling pin roll and flatten into a square thin dough to
about 1mm thickness, dusting with flour to prevent sticking when needed.
Fold dough to three equal
parts and cut with a sharp knife to your desired thickness. For fat noodle, cut to 1/4" and for
medium cut to 1/8”. Fluff noodles and sprinkle with cornstarch to prevent them from
sticking together.
For immediate use cook in a
rapid boiling water for 4 minutes or store in the refrigerator for 3 days or in
the freezer for 1 month.
Note: This recipe using all-purpose flour will make
the noodles soft and off-white in color.
*This recipe can also be
used to make wonton, spring roll, and siomai wrappers.
1/14/2015
By Chris Nyles
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