Handmade Egg Noodles with Ginger & Scallion. Photos: Lilian Lim
By: Lilian Lim
Mother’s Day is coming up on Sunday. Serve mother dearest breakfast – handmade egg noodles using this 40-year-old recipe that Lilian inherited from her mother. Making egg noodles from scratch is rewarding and so tasty, especially with lard croutons!
Total Time: 1 hour
Yields: 8 portions
A: Noodle Dough
500g plain flour
3 large eggs
3 litres chicken stock
¼ cup dry anchovies, wash and pat dry
1 teaspoon white pepper
C: Ginger & Scallion Seasoning
70g ginger, peeled and chopped
2 heads garlic, peeled and minced
4 teaspoons salt
125 ml garlic oil
125 ml light soy sauce
20 stalks scallions/spring onions*, washed and chopped
1 stalk scallions, washed and chopped
1. Prepare ginger and scallion seasoning ahead: In a jar, combine C ingredients except oil. Shake vigorously until blended. Heat up oil in a small saucepan until it reaches smoking point. Quickly remove from heat. Slowly pour hot oil into the jar. NOTE: Oil is extremely hot, so exercise caution. Stir mixture with a spoon till blended. Set it aside to cool down.
2. For soup, combine all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat when soup starts boiling. Simmer for 45 minutes. Turn off heat.
3. In a large mixing bowl, combine A ingredients until they form a pliable ball of dough (see photo below). Using your hands, knead for about 20 minutes until dough becomes smooth.
4. Divide dough into 4 portions (see below). Dust kitchen counter with some flour. Place 1 ball of dough on floured surface, flattening 1 end so that it can be fed into a pasta or noodle maker.
5. Attach noodle maker rollers at number 1. Feed dough through rollers (see photo below). Turn handle until it fully passes through – dust it with some flour. Next, fold each large noodle sheet into thirds. Repeat process another 3 times.
6. Once you are satisfied with dough thickness, cut into strips (see photo below). As strips of noodles come out of machine, catch them using your free hand.
7. Weigh out noodles at 100-150g a portion. Twirl each batch into ‘nests’ (see photo below). Cover with a tea towel to prevent noodles from drying out.
8. Bring 2 litres of water to a rolling boil in a medium saucepan over high heat. Place one nest of noodles into a stainless steel sieve. Dunk it in boiling water. Cook for 5-7 minutes.
9. Remove noodles. Run cold water over it before repeating the same step. Strain noodles. Transfer to serving plates.
10. Toss each portion of noodles in 2 tablespoons of seasoning. Sprinkle with lard croutons and chopped spring onions (see photo below). Serve immediately with soup and cut chilli in soy sauce.
TIP: Dust noodles generously with flour to prevent strands from sticking together. It can be refrigerated for 3-4 days. Put them in tightly sealed containers. Alternatively, store in the freezer for up to 2 weeks.
*Note: Spring onions or scallions are basically the same. The name is used interchangeably in cooking vocabulary.
TECHNIQUE: Controlling the water quotient is key in getting a springy texture in raw noodles. Hence, not a single drop of water is needed. The liquid in eggs suffices – it creates a texture that’s springy, yet resilient. Cooked noodles should taste chewy or “QQ”. Also using only eggs gives the best au naturel noodle flavour.
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