Friday 23 February 2024


Homemade Easy Chinese Egg Noodles


Serves 4-6


1. 400g durum semolina flour
2. 3 eggs with water to 175ml

3. 2 tsp salt (1 tsp of salt for every litre of water when cooking)
4. 2L water for boiling the pasta


1. Add 400g semolina flour into the Phillips Pasta Maker using the Angel Hair mold.
2. Beat 3 egg and water together to 175ml.
3. Gradually add in the egg-water mixture into the machine.
4. Let the machine knead the mixture for 3 minutes (this means one round in the Philips Pasta Maker) and extrude immediately (no need to rest the dough).
5. Boil a big pot of water and add 1 tsp of salt for every 1 litre of water.
6. Add noodles and cook for 15-30 seconds (do not overcook).
7. Rinse under cold water to avoid over-cooking after dishing out and drain (optional).
8. Ready to be eaten or used in other dishes :-)


Stores up to 5 days in the fridge or 6 months in the freezer.

Additional Information:

This noodles only uses 3 ingredients in the making, but it tastes superb, smooth and a lovely texture. It tastes pretty much like Chinese ramen noodles, even though I didn't put any "kansui" - sodium bicarbonate water.

We use this to make ramen dish or simply eat it with some soy sauce and sesame oil :-)

I have tried to make this noodles several times. The lye water "Kansui" in Chinese alkaline water or baking soda doesn't seem to help to make the noodles more elastic. The chewiness and elasticity of the noodles are mainly dependent on the gluten of the flour being formed. Thus, it helps a lot to knead the dough and let it rest. Adding lye water or baking soda on the contrary discolored the noodles over time - turning them dark in color, which wasn't so nice looking. 

I have tested recipes where salt is added to the flour and recipes without salt added. For the recipe that calls for adding salt to the flour or egg, you can see gluten on the rollers. However, the noodles breaks rather easily during extrusion and during cooking. When no salt is added during the noodle during the production, the end noodles were chewy, hold its shape and not sticky. Thus, I have removed salt from the recipe. Only when cooking the noodles do I add salt to the boiling water.

The above recipe is an fast and easy recipe. It tastes good if the noodles are eaten as soon as possible and with sauce, not soup. If you have more time to spare and would like to have noodles greater elasticity and chewiness, especially if you are going to use the noodles for stir-fry, try this other recipe.


Use Durum Semolina flour.

The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.

Philips Vivi Pasta machine mounted with bronze PVD Angel Hair mold from Pastidea.

The pasta maker extruding the noodles.

If need be, lightly sprinkle some flour over the noodles to avoid sticking.

Fresh ramen noodles is done :-)

Bring to boil a pot of water and cook noodles for only 15-30 seconds.

Rinse under cold water to avoid over-cooking after dishing out.

Drain and it is ready to be eaten with sauces or used in other dishes :-)
If you are using it later, you could oil it with a teaspoon of sesame oil to keep the texture and prevent sticking.

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