Egg Noodles, Chinese Style

Ingredients

• 1 egg, slightly beaten
• enough to make a stiff dough sifted hard flour or all-purpose flour
• ½ tsp optional; may be added to dough or boiling water salt

Method

1. To 1 slightly beaten egg add enough sifted hard flour or all-purpose flour to make a stiff dough. Roll out very thin on a well-floured board. Leave to dry slightly.
2. Roll the slightly dried dough like a jelly roll and cut into fine strips. Cook in boiling water about 3 minutes (1/2 teaspoon salt may be added to the dough or boiling water). Drain, rinse with cold water; drain well.
3. Reheat, if desired, by placing a serving in a wire strainer and immersing in boiling water for a few seconds.
4. Fried Noodles: Instead of boiling the fresh noodles, fry them in deep oil until light brown. Fried noodles may be kept for a month in a well-sealed metal or glass container.
5. Fresh noodles may be kept a week in a ventilated container. These noodles should not be fried; they should be boiled about 5 minutes.

Notes

Serves 6.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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