Skip to main content

Homemade Chinese Egg Noodles

My family enjoy this type of Chinese Egg Noodles. They are thin, chewy, and springy without any addictive added. Only wheat flour, sea salt, duck eggs, and a bit of water. There's no kneading involved and all you need is a rolling pin to beat the dough until it's smooth and elastic. It's amazingly easy and what a difference it makes in taste. These egg noodles are great for making wonton noodles, simple ginger and scallions noodles, or top with of your favorite sauce.

Homemade Chinese Egg Noodles


500 grams Wheat Flour or All-Purpose Flour, plus extra for rolling & dusting
½ tsp Sea Salt
2 Duck Eggs
125ml to 150 ml Water


Place flour and sea salt in a mixing bowl. Add duck eggs and water and mix with a fork. Then gather the flour mixture with your hands until rough or shaggy dough is achieved. Place the dough in a plastic bag. Let the dough rest for about 40 to 50 minutes.

Press the dough down with a large rolling pin. Then beat the dough with the rolling. Turn the dough over and continue to beat and rotate for about 2 to 3 minutes. Dust the dough with some flour if it’s sticky. Place the dough in a plastic bag and let rest for 20 minutes. Continue the process for one more time.

Once the dough is ready, divide the dough into 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin until as flat and very thin as you can. Fold and dust the thin sheet of dough. Then slice the noodles as narrow as you can. Repeat the process with the remaining dough.

The noodles can be cooked right away or let it dry slightly, and stored in the fridge until you are ready to cook them.

Yield about 500 grams of noodles


  1. Ah, the noodles sound delicious. Too bad duck eggs are so hard to find state-side. :)

    1. You can replace it with chicken egg, and adjust the water accordingly.

  2. how do you cook the noodles? boiled? Or fried?

    1. I used this noodle for my Dry Wonton Noodles; If you want to use it for stir-fry, then boil the noodles, drain well and add a bit of cooking oil & toss it well. Or to serve it in a soup, just boil the noodles, drain & add to the soup.


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W