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Homemade Asian Noodles

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I usually have a stash of dry udon or somen noodles, some frozen udon blocks in the freezer, and occasionally, fresh knife-cut noodles in the fridge. But I'd love to be able to make something at home to replace all of those. My main daily sustenance comes in the form of soup noodles with a poached egg and various flavorings, so I go through them a lot, and they're not readily available at nearby supermarkets. Maybe Whole Foods, but I don't feel like paying 10 bucks for a package of something I might be able to make at home for a fraction of the cost. And I know TJ's has rice noodles, but that's not what I usually crave. Anybody got a method for whipping up quick wheat-based toothsome noodles? I remember my mom making a flour/water dough that they ripped into jagged flat dumpling type things with spicy soup when I was kid, but I want some slurpables. There must be a simple way to make this at home that I just didn't grow up with... help me out!

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  1. Asian noodles comes in different forms and they are made differently. The basic Chinese noodle, mein, has similar ingredients to fresh pasta: all-purpose flour, eggs, salt, oil and a little water; mix, knead, roll and cut. A pasta machine would work. Udon is made with wheat flour and no eggs.
    If one lives in a large city, why buy Asian noodles at Whole Food or Trader Joes. One can buy mein at a Chinese grocery for less than $1 for a one pound bag; that includes the thick toothsome Shanghai-style; thin egg noodle a little more. Noodles at Japanese or Korean markets cost a little more. For convenience, just buy bags and freeze.

    2 Replies
    1. re: PBSF

      It's because the Asian supermarkets closest to me are about 25 minutes away.... okay that doesn't sound very far, but I work 12 hour days, 7 days a week, so it makes a big difference to me and the precious free time I have. I grew up eating only Japanese and Korean noodles, so I'm not very familiar with the Chinese ones, but this sounds yum and cheap! I'll have to make the trip out there this week and stock up. You mean the fresh ones are $1 a pound and freezable right?

      1. re: esquimeaux

        The regular fresh Chinese style "mein" is about $1 for a one pound bag in San Francisco Chinese markets; even less if I go to Chinatown. The thicker Shanghai style is a few cents more.. The skinny Hong Kong style noodle made with more egg yolk is about $1.50. They will keep for days refrigerated. I have bags of them in the freezer.

    2. Making Asian noodles is quite an art. You may want to make the trip to purchase them commercially.
      http://www.youtube.com/watch?v=6rfu1Z...