Homemade Chinese Egg Noodles


Preparation info
  • Yields

    1½ pounds

    fresh noodles.
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

It never would have occurred to me to make my own Chinese noodles. The fact of the matter is I have always chosen to live near sizable Chinatowns, where at least one factory and usually several churn out fresh noodles daily, expressly for noodle addicts such as myself. Even a finicky present-day Chinese cook would no more think of making his or her own noodles than a French person living within reach of a real French bakery would think of making his or her own baguettes.