Egg Noodles

Although egg noodles may go by numerous names (“Cantonese noodles,” “dan mien,” Chinese egg noodles,” “wheat noodles,” and “lo mein” to name a few), most are made the same way as Italian pasta is made. Wheat flour, eggs, water, and salt are combined and kneaded into a dough, rolled out by hand (or now more commonly by machines), and then the dough is cut or extruded into noodles. Asian egg noodles range from 1/16 inch to ¼ inch thick. Most fresh egg noodles are refrigerated; they can also be frozen. Although it’s not so common in Asia to use dried egg noodles, having them on hand can help a chef out in a pinch.