Noodles are something I always loved as a child and why I am now. Noodles would not are one of the essential things made in Asia and are available everywhere. You can create and serve them with anything. As a culinary lover, I always thought of making them at home with love, but once my mother said you need to have exclusive ingredients for making noodles. I never tried to find out if that was legit and for many years, I didn’t even try to make them because they were always readily available to me, so I mostly shrugged the thought of making them home by myself.
I took my first noodles class some time ago and was thrilled to say that it was really easy to make. All these years, when I thought noodles were tough to make, it dawned upon me that these can make from the simplest ingredients like flour and water. You can cut them however you want. Also, you can store them in Chinese food boxes by the custom boxes so that you can take them for lunch or anywhere with convenience. Store your homemade noodles in excellent quality customized packages from thecustomboxes.com
I recreate this recipe with my kids today, they have so much fun, and I believe we are not making noodles but creating memories through a shared bonding experience while making with my family. You need to involve your kids as much as possible for all the mums out there, as it is perfect for their gross and fine motor skills.
Things you will need:
- 0.75 to 1 cup of water
- 250 grams of flour (about 2 cups)
- Large bowl for mixing
- Rolling pin
- Spatula, spoons, or chopstick
- Measuring cup
See, you do not need a list of fancy equipment to make noodles. It is easy to require minimal equipment.
Prep time: 35- 40 mins
calories: 227 Cals.
Take the bowl, add the flour and water (a little before ½ cup will be fine), and mix them when a spoon, chopsticks, or spatula, however, you like. You need to make the flour completely dough. If it has not formed after a minute of mixing, add little water at a time, about one teaspoon and keep mixing until you get a soft dough. Keep your dough dry instead of keeping it too wet.
Now knead your dough until you find it smooth. You can do it in your bowl if it’s large enough or wide work surface that should be clean. The dough must not stick to the equipment or your hands; if it is, keep adding a tablespoon of flour to make it un-sticky. When you achieve a soft dough, roll it into a ball.
Keep the dough at rest for at least 15 to 20 minutes. To ensure your dough does not dry out, wrap it in plastic wrap or keep it in the bowl but cover it with a damp towel. This step will allow the gluten in your dough to relax so you can easily roll the dough.
Now the next step is to roll and then cut the dough. Spread some flour on your clean flat surface and start rolling half of the dough with the help of a rolling pin. Place the remaining half of the dough back into plastic wrap or a bowl covered with a towel. To avoid the dough sticking, sprinkle the flour on each side. When it is thin enough, I keep it 2.5-3mm thick and sprinkle the flour liberally on both sides of the rolled dough. Fold your dough into layers for cutting them. Cut them as you like in any shape and size but remember that they double in size when cooked, so cut them in the same thickness as what you rolled them in.
Boil water in a large pot and then add the noodles to it. Lower the heat the swirl your noodles with the heat-proof spoon. Cook for three minutes and taste if they are cooked and soft. If not, then cook them again for a minute and taste. Drain the noodles of excess water and rinse them with cold water, so they do not stick together.
Your noodles are now ready. You can serve them with a delicious soup or sauce or freeze them in the freezer for later use. If you are using them for later, do not defrost them, as they will get sticky and gummy. Instead, reheat them in your soup or sauce. You can also make noodles mixed with fried Chinese rice and present them with chopped chicken and vegetables. This dish is popular and is loved by everyone.