Egg Noodles Recipe

All-purpose flour: A versatile flour that forms the base of the dough, providing structure and texture.

Large eggs: These add richness and help bind the dough together.

Salt: Enhances the flavor of the noodles.

Water: Helps to achieve the right dough consistency.

When making egg noodles, ensure that the dough is kneaded thoroughly until it becomes smooth and elastic. This helps develop the gluten in the flour, which gives the noodles their chewy texture. If the dough feels too dry, add a little water gradually, a teaspoon at a time, until the desired consistency is achieved.

• All-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the noodles denser.

• All-purpose flour - Substitute with gluten-free flour blend: For those with gluten intolerance, a gluten-free flour blend can be used to make the noodles.

• Large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative.

• Large eggs - Substitute with silken tofu: Use ¼ cup of blended silken tofu per egg. This is another vegan option that adds protein.

• Salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and some umami, though it will change the color of the noodles slightly.

• Salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a slightly different mineral content and flavor.

• Water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the noodles.

• Water - Substitute with milk: Milk can make the noodles richer and creamier.

• Allow the egg noodles to cool completely after cooking. This prevents condensation and sogginess when stored.
• For short-term storage, place the cooled noodles in an airtight container or a resealable plastic bag. Store in the refrigerator for up to 3 days.
• To freeze, spread the cooled noodles on a baking sheet in a single layer. This prevents them from sticking together.
• Once the noodles are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label with the date for easy tracking.
• When ready to use, you can cook the frozen noodles directly in boiling water. No need to thaw. Simply add an extra minute or two to the cooking time.
• For added flavor, consider tossing the noodles with a bit of olive oil or butter before freezing. This helps maintain texture and prevents clumping.
• If you plan to use the noodles in soups or stews, you can freeze them in portion-sized containers along with some broth. This makes for a quick and easy meal prep.
• Always ensure the storage container or bag is sealed tightly to prevent freezer burn and preserve the noodles' quality.
• For a creative twist, you can freeze the noodles in individual nests. Simply twirl small portions into nests and freeze on a baking sheet before transferring to a container. This makes portioning easier when you're ready to cook.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover egg noodles and a splash of water or broth to keep them from drying out.
  4. Stir occasionally until the noodles are heated through, about 3-5 minutes.

• Microwave Method:

  1. Place the egg noodles in a microwave-safe dish.
  2. Add a tablespoon of water or broth to the dish to maintain moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the egg noodles in an oven-safe dish.
  3. Add a splash of water or broth and cover the dish with aluminum foil.
  4. Bake for about 10-15 minutes, or until the noodles are heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the egg noodles in the steamer basket.
  3. Cover and steam for about 3-5 minutes, or until the noodles are heated through.

• Sous Vide Method:

  1. Place the egg noodles in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 20-30 minutes.

• Large bowl: Used to combine the flour and salt, and to mix in the eggs to form the dough.

• Rolling pin: Essential for rolling out the dough thinly.

• Knife: Used to cut the rolled-out dough into strips.

• Floured surface: Provides a non-stick area to knead and roll out the dough.

• Large pot: Needed to boil water for cooking the noodles.

• Measuring cups: Used to measure the flour and water accurately.

• Measuring spoons: Used to measure the salt accurately.

• Whisk or fork: Useful for initially beating the eggs before mixing them into the flour.

• Tongs or slotted spoon: Handy for removing the cooked noodles from the boiling water.