Homemade Fried Noodles

Overview

To make homemade fried noodles, remember these key steps, they will not be sticky or lumpy, and they will taste as good as those in restaurants! Many people wonder why the noodles they make at home are not chewy enough and break easily. In fact, when making noodles, we need to add a little salt. The addition of salt can increase the gluten of the noodles. Secondly, when making noodles, it is best to knead the dough in advance. Knead the dough one to two hours in advance and set it aside to rest. If the dough rests long enough, the noodles will have better texture and less kneading time, which is very labor-saving.

Tags

• noodles
• home cooking
• ah kuan beef sauce
• buckwheat flour
• clear water
• egg
• flour
• green onions
• ham
• light soy sauce
• milk cabbage
• old soy sauce
• onions
• peanut oil
• red pepper
• salt

Ingredients

Steps

1. 1 Put a little water in the basin, add 4 grams of salt, and stir evenly. Then add 400 grams of flour and 100 grams of buckwheat flour, and use chopsticks to stir into a fluffy consistency without any dry powder. Buckwheat flour can also be replaced with other whole grain flours, such as corn flour, rhubarb rice flour, black rice flour, etc. If not available use equal parts all purpose flour.

   

2. 2 Then knead it with your hands into a slightly harder dough. The dough for making noodles is harder than the dough for dumplings, so the noodles are less likely to stick and break.

   

3. 3 Divide the dough into two equal parts, first use a dough press to press into dough sheets, and then use a dough press to press into round noodles. During the process of pressing the noodles, sprinkle some cornstarch or fine cornmeal to prevent sticking. The amount I made was four servings.

   

4. 4 Add enough water to the pot, bring the water to a boil over high heat, put the noodles in the pot and cook, take them out, then toss the noodles and let them cool. This step is essential when making fried noodles. Stirring them with cold water can make the noodles more elastic and prevent them from sticking to the pan during the frying process.

   

5. 5 Then prepare the side dishes: shred the onion, cut the green onion into sections, cut the red pepper into rings, cut the ham into shreds, and shred the milk cabbage and set aside.

   

6. 6 Put a small amount of vegetable oil in the pot, pour the beaten eggs into the pot and fry into small pieces, take it out and set aside.

   

7. 7 Then add a little more oil to the pot, add onions, scallions and red pepper and stir-fry over low heat until fragrant.

   

8. 8 Add shredded milk cabbage to the pot and stir-fry until soft. Milk cabbage can also be replaced with other green leafy vegetables, such as rapeseed, spinach, Chinese cabbage, etc.

   

9. 9 Drain the blanched noodles and put them into the pot without turning them in a hurry.

   

10. 10 Add a spoonful of light soy sauce, half a spoonful of dark soy sauce, and an appropriate amount of salt according to personal taste, stir-fry evenly with chopsticks, and then add shredded ham.

    

11. 11 Add a spoonful of Akuang beef sauce. If you don’t have beef sauce, you can use chili sauce, mushroom chili sauce, Laoganma, homemade chili oil and other chili sauces instead.

    

12. 12 Finally, quickly put the eggs back into the pot, stir quickly with chopsticks again and serve.

    

13. 13 After putting the noodles in the pot, reduce the heat to low. Move quickly and cook in one go. Do not stir the noodles back and forth in the pot with a spatula, as this will easily mash the noodles. Stirring with chopsticks is quick and keeps the noodles intact.

    

14. 14 The salty and umami flavor is particularly delicious. One bite is unforgettable.