Can i make HM egg noodles in place of chinese egg noodles?
I'm making pork lo mein for dinner tomorrow and can't find a recipe for chinese egg noodles online, can i just make egg noodles in place of the chinese egg noodles? Or should i use a pasta recipe in place of the chinese egg noodles? Thanks.
here's the recipe i'm possibly going to use:
Delicious Homemade Egg Noodles
By kindcook on July 08, 2004
• Prep Time: 1 hrs
• Total Time: 1 hrs 12 mins
• Servings: 10
o 2 cups flour
o 3 egg yolks
o 1 eggs
o 2 teaspoons salt
o ¼-½ cup water
1. Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
2. With hands, thoroughly mix egg into flour.
3. Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
4. (Add only enough water to form dough into a ball.).
5. Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
6. Cover; let rest 10 minutes.
7. Divide dough into 4 equal parts.
8. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
9. Roll rectangle around rolling pin; slip out rolling pin.
10. Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
11. Shake out strips and place on towel to dry, about 2 hours.
12. When dry, break dry strips into smaller pieces.
13. Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
14. Drain thoroughly.
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Anytime I've ordered lo mein I felt the noodle/pasta portion of the dish was very much like spaghetti.
On About.com I read this: If Chinese egg noodles aren't available, Italian pastas such as fettucini or linguini make a handy substitute. A "quick and dirty" lo mein can be made by using Ramen noodles with a flavor packet.
On eHow it says: Chinese noodles are made from rice flour or wheat. Recipes that call for rice flour noodles will taste just as good if vermicelli, linguine or fettuccine are used instead, while those using wheat noodles can be made with fettuccine or spaghetti.
I hope this helps.
I have just picked up some of the dry lo mein noodles from the ethnic aisle at my grocery store, or a buckwheat soba (the one i found was thin like spaghetti) for a more earthy whole grain flavor
Chinese noodle recipes often have some alkaline component to add "springiness" to the noodle. For nice chewy noodles, use high gluten flour and really develop the gluten as is done in the hand-pulling technique. I haven't done it myself but always enjoy the videos of professionals doing it.