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Homemade Wheat Noodles without egg is simple and great for soup, stir fry or simply toss in delicious homemade sauce!

Noodles play a very important role in food around the world. In Asian cuisine, noodles are an essential ingredient. There are many different types of Wheat Noodles which can be served in soups, cold, hot, or even “dry” (tossed in a separate sauce). The combination is endless! In this recipe, I have decided to prepare an eggless Wheat Noodles recipe. Egg can be added for richness in flavour and also to add a hint of colour which is contributed by the colour of the egg yolk.

Preparing noodles from scratch can be quite a therapeutic activity. I enjoyed mixing the ingredients and cutting them into strips. When I first started making homemade noodles, I felt like it was such a task but after noticing the difference compared to commercial products, I honestly think that everyone should prepare some homemade noodles! These noodles may not look perfect like store bought noodles but they definitely scream “made with love”!

Eggless Wheat Noodles do not require lot of ingredients and can be made within a short period of time. I only left the dough to rest for 10-15 minutes! Viola, roll the dough to cut them into strips. Adding shallots oil definitely improved the taste and aroma of the noodles but this is optional. Shallots oil can always be substituted with another type of oil or simply leave it out.

Udon noodles are made similarly. Shallots oil however is not added to the dough and the dough is left to rest for a longer time, 4 hours and more! As dough rests, gluten in the dough gets to strengthen. Kneading the dough throughly also strengthens the gluten. This provides more elasticity in the noodles! So, if you would like to chew into springy noodles, let the dough rest a little longer. Also, you may cut the dough into thicker noodles to replicate the form of udon noodles.

As seen in the video, preparing the noodles can be rather simple. There is one important tip which I want to share with you. Once the dough is flattened, dust flour generously to avoid the dough from sticking once folded. That would be really helpful later on when trying to separate the noodles.

To store the noodles, allow separated noodles rest for an hour before packing them together. If this step is skipped, homemade Wheat Noodles may clump up due to the moisture in the dough. Homemade Wheat Noodles can be refrigerated up to 2 days or frozen up to 6 months.

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The idea behind Nyonya Cooking:

Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.

Like a true Nyonya, Grace cooks real Asian food with fresh ingredients.

Tags : ChineseCookingEggHomemadehomemade noodlesNoodlesNyonyaudon noodlesWheatwheat noodles
Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

33 Comments

  1. The process looks similar to making egg noodles. My family would often make those when we were having a pasta dinner. Ours were a bit thicker and wider. But these look really good.

  2. Can someone please tell me what wheat flour is called in Indonesia? I haven't been able to find much of a variety when in the store. Not sure where to find it!
    Thanks!

  3. Nice. i don't like egg smell, whenever i can find alternative, i do. So oil is a better option. I was thinking about doing this awhile back, jst haven't gotten around to it due to convenience of buying noodles.

  4. The term whole wheat flour confuses me as in the UK we tend to use the term for a different kind of flour..I would assume a bread flour/pasta flour could be used or the Indian Chapatti flour would also be good for this..????

  5. yeyey dah tahu dah buat pan noodle without egg…. pan noodle ni kan macam wantan me ke? ke wantan mee tu ada campur telor?

  6. I use unbleached white flour, mixed with a small bit of wheat flour, salt, sugar, and yeast, to make a dough I can use to create flour tortilla's, sandwich bread, raison bread, with out changing how I create the dough.  My question is… I flattened out the dough and cut them into small strips, and put them in salted water with a small drop of olive oil, to create noodles?!  It didn't taste bad, in fact was better than store bought noodles, but is it okay to eat dough with yeast, or is it health risk to me?  It tasted like noodles though, and I don't use eggs…

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