|Curried Chinese Noodles, made with fresh noodles|
This recipe makes a lot of noodles - 1 ½ pounds. Lucky for you, noodles freeze well. See the instructions on freezing at the end of the recipe. You can go straight from freezer to pot. Use a lot of water so the temperature doesn't drop too much. The noodles will need to cook a little bit longer, but fresh noodles cook so fast, they will still be done faster than dried pasta.
Fresh Chinese Noodles
(makes 1 ½ pounds, 8-12 servings)
3 cups all purpose flour
1 large egg
¾ cup water
2 teaspoons salt
Combine everything in a large bowl. Mix well. If the dough has dry lumps that won't incorporate, add a little bit - like a Tablespoon - of water. If the dough is really sticky, add a little bit more flour. Knead until dough is smooth. This takes a while but it's good exercise. :-) Cut dough into ¼'s. Cover the pieces you haven't rolled yet with plastic wrap. Roll dough as thin as you like. It's going to plump up when you cook it. If you roll it too thick, it will be doughy in the center. Try to go thinner than you want and you'll most likely be pleased with the result. To cut, lightly sprinkle top of pasta sheet with flour, fold up into a package you can cut efficiently with a knife. Folding into ⅓'s or ¼'s works well; for a visual on this check out these photos. Flour any parts that will touch when folded to prevent sticking. Use a sharp knife to cut into strips, like fettuccine. After cutting, fluff up to separate the noodles and flour some more. To cook, drop into boiling water. Cook for 1-2 minutes until al dente. They cook lightning fast, and will go from perfect to mush quickly. Set a timer. Who wants all that hard work to go to waste?
To freeze: dust well with flour and lay flat or arrange into single-serving nests on a pan and place in the freezer. When fully frozen, drop them into a plastic bag and seal tightly. They will keep for a few months in the freezer