Healthy Kitchen Smells Fresh

December 31, 2008

Homemade Egg Noodle

Filed under: Asians, Cooking, Malaysians, Noodles, Vegetarian — nshahida @ 11:37 am

Have yet to post anything for quite sometimes, have I? Being quite not-so-much-idea lately to be frank. As usual, the kitchen is around the clock steaming. Has to be.

I make homemade noodles for sometimes now, let say every other week – since I am strictly on all homemade diet, preservative free as possible. I will update more on this.. give me sometime will ya? for now.. let see the how to’s





uncooked noodles


ready to eat noodles

Homemade Egg Noodle ( Makes approximately 6 Cups of Noodles)


  • 4 cups high-gluten (protein)/ bread flour (See Notes)
  • Really small pinch of tumeric powder (See Notes)
  • 1 whole egg (lightly beaten)
  • 1 cup (250mL) and 1 Tablespoon luke warm water (1-2 teaspoons if necessary)
  • ½ teaspoon edible lime (mix well with 1 Tablespoon water) (See Notes)
  • Tapioca flour/starch for dusting
  • Enough water for boiling
  • Salt to taste
  • Oil for rubbing


1– Mixing :In a large mixing bowl, Combine flour and tumeric powder together well. Make a well in the center to fill the wet ingredients. Set aside

2- Add egg , water and the mixture of edible lime into the well. Mix the ingredients until well incorporated and a not too soft dough is formed.

3- Knead for 10-12 minutes with hands. If the dough is crumbly or too hard to handle, add extra water 1 teaspoon at a time.

· Remember, do not add extra water more than 3 teaspoons. You should get a hard but not too hard dough, makesure it’s easy to handle and still pliable. Not a soft bread dough though. Otherwise you may want to start all over again.

4– Rolling Divide the dough into 4 balls and cover the balls. Let it rest for at least 1 hour.

5- Roll flat each ball about ½ inch thick. Lightly coat the flat dough with tapioca starch.

6- Using pasta machine, start roll a piece of flat dough from the maximum thickness , according to my pasta machine , the thickest part is on no.7 and as the number goes down for the thinnest rolling part. Repeat this process on the same thickness part until you get smooth and flat dough. About 2-3 times.

7- Then move to no.6 or the 2nd thickest rolling part.Continue rollig the flat and smooth dough, about 2 times.

· It is not recommended to go further down the number , you don’t want thinny noodles, do you? The noodle you should get is meaty bouncy pliable noodle. That’s prefect.

8- Repeat all the rolling process with the remaining dough.

9- Once again, lightly coat the flat rolled dough with tapioca starch. Put the dough through dough cutter (spaghetti size) .

10– Boiling : In a large pot, pour enough water and bring it to a boil. Add salt to taste and 1 teaspoon canola oil.

11- Pour the noodles into the boiling water for 2- 3 minutes. Keep stirring to avoid noodles sticking to each other and on the bottom of the pot.

· Boil the noodles one portion (from one small ball) at a time.

12- Pour the cooked the noodles into a strainer and wash with cold water.

· It is important to wash with cold water to get bouncy texture from your noodles.

13- Rub the cold noodles with oil. And ready to use.

Shida’s Notes:

  1. I would recommend to use high protein/bread flour in this recipe. I have used regular all purpose flour and wasn’t really satisfied with the texture to my very humble opinion. But the taste is still good. If all purpose flour is all you have, just use it. Again, it’s only the not-so-perfect texture .
  1. To get light yellow noodles, I use tumeric powder instead of yellow food coloring. Do not put too much tumeric powder . Less than 1/16 teaspoon should be find or you can go with yellow food coloring if you want or may be totally omitted.
  1. Edible lime is calcium hydroxide. Do not get confused with calcium oxide which is harmful for your body. Edible lime can be found in Asian grocery store, usually Indian store has it. If you are not familiar with edible lime or feel doubt , vital wheat gluten powder ( 1 tablespoon amount) would be find. I’ll do more research about edible lime and post it here, insyaAllah. Lye water may be called for some noodle recipe but I would not recommend that since it would cause irritation to your digestive system and may cause harm to your body but this issue is still controversial, further research is needed. Any idea anyone??…



  1. Shida!!!! mashaallah!! nampak cam senang…..kira kalau buat byk dough tu, boleh buat bykla ye (kalau cam tuk family k juli)…?

    mak k juli pun baru wat homemade keuy teow..k juli once pindah inshaallah ingat nak beli steamer tu heheheh nak wat gak….adoi….terinfluence la dgn homemade stuff ni hihihi..bagus bagus….

    Comment by juli — December 31, 2008 @ 12:31 pm

  2. go homemade!!! hihi mmg bagus buat sendiri.. at least we know what’s in the food kan! Kakjuli boleh try.. Ooo keuy teow guna steamer..rajinnye mak Kakjuli.. nanti shida nak pi lawat insyaAllah. shida buat atas pan je hihih version malas punya.. insyaAllah Shida akan post version lazy 😛

    yg egg noodle is very easy to make.. kejap lagi shida post recipe.. insyaAllah! may look a bit time consuming but insyaAllah worth all the sweat! Satu batch cukup utk sekali makan utk family Kakjuli , I guess!!

    kakjuli nak pindah? where to kakjuli?


    Comment by nshahida — December 31, 2008 @ 5:33 pm

  3. aduhai..k juli pun baru pk nak research more about lye water, edible lime ..lain ke? aiyooo…mak k juli pun ari tu mention lye water to harmful….k juli pun tak pakai2 lagi…so jap..yg tai tlg belikan ari tu tu edible lime ye? calcium hydroxide?

    bila shida buat semua ni shida? hihihi….k juli rasa time management shida ni mesti bagus ni…mashaallah…

    pindah? hihi..k juli kan mmg salu mention nak pindah hehehehe pindah mana tak tau lagi hihihihih….tu dah jd fav phrase k juli dah hihihi

    Comment by juli — January 2, 2009 @ 4:51 pm

  4. Lye water dgn edible lime is alkaline.. so same properties . Cuma lye water is derived from wood ashes and also called sodium hyroxide. Edible lime selalunye made from seashell , less alkaline kalau tak silap and so called calcium hyroxide. A’aa Kakjuli, yg tai pegi beli haritu edible lime. InsyaAllah nanti shida update hasil dr random research shida tapi still tak boleh nak vouch.. hihi!

    Time management Shida rasanye the worst.. hihih. Shida buat noodle selalunye every once per week and freeze it kalau tak guna.. ikut tips Kakjuli. Thanks Kakjuli.. -big hugs-

    hihi.. fav phrase.. takpe2.. shida faham.. hihihi

    Comment by nshahida — January 4, 2009 @ 11:53 pm

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