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Homemade Egg Noodles {Easy Yummy Healthy}

by Shirley
Published: Last Updated on
Homemade Egg Noodles {Easy Healthy Yummy}

Homemade Egg Noodles from Scratch using four {4} simple ingredients is easy, healthy, and naturally yummy. Perfect for any noodle soup, especially Yang Chun Noodle, as well as Chinese Stir Fry Noodles and Chow Mein. Homemade Noodles are deliciously healthy. All you need is 4 simple ingredients – organic all-purpose flour, eggs, avocado oil, Himalayan Pink Salt or sea salt, and a little water.

Keep reading to learn all the tips and tricks to make this perfectly with ease every time!

homemade egg noodle from scratch
Homemade Egg Noodles From Scratch {Easy Yummy Healthy}

This recipe is for Homemade Egg Noodles. If you prefer the noodles without the egg, please check out my Homemade Plain Noodle recipe.

Homemade Egg Noodles Uses Only 4 Simple Ingredients

They are eggs, organic all-purpose flour, avocado oil, Himalayan pink salt and a little water.

homemade egg noodle ingredients

Organic all-purpose flour

I have been using this organic all-purpose flour for years and love the fact that they are non-GMO, organic, and use quality wheat. It is my go-to flour for all my basic flour needs.

I also use their organic stone-milled whole wheat flour for making whole-wheat French Crepe.

Eggs

I usually use large cage free eggs. For every cup of flour, use 1 egg.

Avocado oil

Avocado oil is one of mother nature’s wonder oils. Not only they are healthy and nutritious, but they also have a high smoking point, making them ideal for frying and baking.

In addition, they have a very neutral smell or flavor, perfect for any dish. On top of all these benefits, avocado oil is also superior in moisturizing and nourishing skins. It is one of the key carrier oils for my everyday anti-aging serum.

Himalayan Pink Salt

I use Himalayan pink salt for almost my cooking needs. I also have sea salt and use them from time to time, though. It is one change I made after I jump-started a healthier cooking and living journey in 2015.

Shapes of Homemade Egg Noodles

You can either make spaghetti-shaped or fettuccini-shaped egg noodles. Spaghetti-shaped egg noodles are great for Chow Mein, Yang Chun noodles, and a typical Chinese Noodle Soup.

homemade egg noodles

Fettuccini shaped egg noodles are excellent for homemade chicken noodle soup.

homemade fettuccine egg noodle

How to Make Egg Noodles from Scratch?

Step 1: Make the dough

You may feel the dough appear to be too stiff initially, but don’t worry. This is the state we want. Otherwise, the noodle cutter won’t be able to cut the noodle well, and noodles do not taste good. The dough will become more pliable after having rested for about 10 minutes.

Like making any dough, you shall let the dough rest first. However, for this recipe, the dough only requires rest for about 10 minutes. Too much resting time will further activate the gluten inside the flour, which is a required process for making a lot of other stuff such as bread and scallion pancake, but not for this recipe. Check out my best scallion pancake and sweet sandwich bread recipe here.

While waiting for the dough to rest, get the biggest stockpot you have, fill it with 80% cold water, and bring to a boil. Why boiling water in a big stockpot? It is because cooking the noodles instantly is absolutely the secret for tasty noodles. I’ll talk more about it in step 3.

making homemade egg noodles

Step 2: Prepare the noodle sheet and cut into a desirable shape

I use Kitchen Aid noodle-making attachments, including both roller and cutter. You may also use a standalone noodle-maker.

For the roller, I find setting 4 is the optimal thickness for the everyday tasty noodle. When you roll the sheet, you start with setting 1, which is the thickest. Therefore, when you prepare the dough sheet, make sure they are the equivalent to setting 1 thickness and about 4 inches wide. The KitchenAid Roller and Cutter attachments are about 6 inches wide. You shall leave room for the sheet to become slightly wider as they get flattened and thinned out.

When you flatten the dough sheet using setting 1 for the first time, the sheet goes slowly and you feel the resistance. This is normal. Consider it a warm-up process for the dough sheet. It becomes faster when doing it for the second time, and then moving on to setting 2, 3, and 4.

For the cutter, there are various shapes to choose from. I typically go either with spaghetti or fettucini shape. I find spaghetti shape is perfect for Chinese noodle soup or Chow Mein; while the fettucini shape is especially good for Chicken Noodle Soup.

Step 3: Cook the noodle

Cook a handful of noodles in a big stockpot boiling water at a time is the key to delicious noodles. Our goal is to cook noodles instantly so they remain an optimal state. The longer the noodle stays in the water, the mushier they get. The big pot of boiling water contains the maximum amount of energy possible to cook the noodles instantly. The same is true for cooking dumplings. Therefore, it doesn’t take long to cook the noodle at all, about 2 minutes.

After you take out the cooked noodles and place them on a large plate, immediately stir the noodles gently to let out the steam so they do not stick together. Alternatively, you can rinse them with cold water.

Additional Tips:

These cooked noodles are good for one week in the refrigerator.  You can store extra ones in the freezer in quarter-size zip-lock bags and enjoy anytime later. Quarter size is a manageable portion and good for serving two to three people.

Whenever you are ready to use the frozen noodle to make a dish, just fill a pot having at least 3 quarts capacity with cold water and bring it to boil. Gently throw the frozen noodle in and stir immediately to separate the noodles. As soon as you think noodles are soft and separated, takes less than 1 minute, take them out. Now they are ready to pair with other dishes.

Homemade From Scratch Noodles – with or without Eggs

Depending on whether you include eggs, you can make two types of noodles from scratch at home – Egg Noodles or just Noodles. If you prefer noodles without eggs, remember to check out here for a detailed guided recipe.

homemade egg noodle from scratch

Homemade Egg Noodles Recipe {Easy Yummy Healthy}

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

Homemade from scratch egg noodle tastes so yummy! Make this as part of the meal prep so that you can have a delicious Chow Mein or noodles soup during weekday nights in less than 10 minutes. Did I mention that this noodle is made from 4 simple ingredients: organic flour, egg, Himalayan salt, and avocado oil?

Ingredients

  • 660 grams of all-purpose flour, organic, about 4 cups
  • 4 large eggs, cage-free or organic
  • 25 grams of avocado oil
  • 1/2 tsp Himalayan salt
  • 120 grams of water, see notes
  • 1/4 cup of organic all-purpose flour, for dusting & coating the dough later

Instructions

Step 1: Make the dough, prepare the boiling water to cook the noodle

  1. Add 4 eggs into the mixing bowl, whisk well.
  2. Add 660 grams of flour, 25 grams of avocado oil, 1/2 tsp Himalayan pink salt into the mixing bowl, mix to blend.
  3. Add 120 grams of water into a 2-cup glass measuring cup. Gradually into mixing bowl, and use hands to mix & press the mixture, until it forms a stiff dough.
  4. Go extra slow when there is little water left in the measuring cup. You may not need all the water.
  5. Cover the mixing bowl with a damp kitchen towel. Let it rest at room temperature for 10 minutes
  6. While waiting, fill a stockpot with 80% full of water, bring it to a boil, and then turn off the heat.

Step 2: Prepare the noodle sheet & cut it into desirable noodle shapes

  1. Press the dough over the countertop and knead, until form a long narrow cylinder shape
  2. Cut into 8 equal portions. For each portion, use your hand to squeeze and flatten into a rectangular plate shape, press it down on the countertop to thin it out further, about 4 inches wide. Repeat this for all remaining dough portions.
  3. Attach Kitchen Aid roller, take one piece of the flat dough sheet at a time, feed the dough sheet through the roller starting from setting 1, then move on to 2 and 3.
  4. Dust the dough sheet with flour, and repeat for the remaining pieces.
  5. Attach Kitchen Aid noodle cutter, pick up 1 noodle sheet at a time, turn the machine to medium-high, cut the noodle to the desired width.
  6. Gently swirl the noodles and loosely place them into piles each with a handful of noodles.

Step 3: Cook the noodles

  1. Bring the stockpot water back to boil, add only a pile of noodles at a time, immediately gently stir to separate them using tongs or a pair of long chopsticks.
  2. Cook for about 1 minute or till the noodles float at the top of the water, and then remove the noodle from the water using a skimmer and chopsticks, or your favorite utensils, and place onto a big plate. Immediately stir the noodles while they are on the plate to separate them and let the steam out.
  3. Repeat until you have cooked all the noodles.
  4. All done. The noodles now are ready to be used in Chow Mei or noodle soup. If you are doing meal prep, place the noodles in a container after they are cooled to room temperature, and then store them in the refrigerator.

Notes

  • Don't let the dough rest more than 10 min. Noodles taste better when gluten is not fully activated so that they do not taste doughy.
  • These cooked noodles are good in the refrigerator for one week. Extra ones can be stored in the freezer. They are freezer friendly.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 107mgCarbohydrates: 49gFiber: 2gSugar: 0gProtein: 7g

Nutrition calculation is provided by Nutritionix to the best knowledge based on ingredients description, and isn't always accurate.

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