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
Cost: $25.00
Difficulty: 2/5
Yields: 8 portions
A: Noodle Dough
500g plain flour
3 large eggs
B: Soup
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
D: Garnish
1 stalk scallions, washed and chopped
Lard croutons
![lilianlim_handmade-egg-noodles_lardcroutons-8](https://storm-asia.com/site/wp-content/uploads/2018/05/LilianLim_Handmade-Egg-Noodles_LardCroutons-8.jpg)
DIRECTIONS:
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.
![handmade-noodles](https://storm-asia.com/site/wp-content/uploads/2018/05/LilianLim_Handmade-Noodles-2S.jpg)
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.
![lilianlim_handmade-noodles-3s](https://storm-asia.com/site/wp-content/uploads/2018/05/LilianLim_Handmade-Noodles-3S.jpg)
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.
![lilianlim_handmade-mee-5s](https://storm-asia.com/site/wp-content/uploads/2018/05/LilianLim_Handmade-Mee-5S.jpg)
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.
![lilianlim_handmade-mee-6s](https://storm-asia.com/site/wp-content/uploads/2018/05/LilianLim_Handmade-Mee-6S.jpg)
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.
![lilianlim_handmade-egg-noodles-7s](https://storm-asia.com/site/wp-content/uploads/2018/05/LilianLim_Handmade-Egg-Noodles-7S.jpg)
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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