This egg noodle recipe is pretty straight-forward with just a few ingredients which you may already have. What’s even better is you don’t need any special equipment like a pasta roller. I made pancit miki guisado right after making the miki noodles and let me tell you, IT’S AMAZING! Nothing beats using fresh egg noodles in your favorite noodles recipe!
Egg noodles… Why not?
I have tried making homemade Italian pasta and it didn’t turn out that good. Egg noodles are much simpler and easier to make since you have more control on how thick and wide your noodles can be. Plus, it’s a great alternative for pasta with your homemade sauce.
Miki noodles or egg noodles?
Miki noodles are egg noodles, plain and simple. Filipinos call it miki noodles more often than egg noodles. Miki noodles can be prepared in many ways like pancit miki guisado, lomi or beef mami.
Why this recipe works!
This homemade noodles recipe will produce fresh, chewy and bouncy egg noodles that you can immediately use or store for later.
The recipe yield 500 grams of fresh egg noodles but it can be doubled or even tripled.
Enjoy rich flavor and silky textured noodles due to the fat from the egg!
I used lye water in this recipe to make the dough more manageable. You can substitute lye water by diluting 1/2 tsp baking soda in 2/3 cups warm water then cool down before adding egg, oil and food color.
No need for a pasta roller or even a mixer to make the noodles. Using your hands to knead the dough and a sharp knife is the equipment you’ll need to make the egg noodles.
Some tips for an amiable experience.
Flour is your bestfriend! Always flour when folding and rolling the dough to avoid the noodles from sticking together.
You have control over the thickness and width of the noodles. So, depending on what noodle dish you’re planning to make, make them as thick or as thin as you want.
Add flour gradually when forming the dough. Just add enough flour until the dough doesn’t stick to the mixing bowl or counter top.
The secret ingredient is always LOVE
You may also like:
Tonkotsu Ramen with rich porky broth and creamy texture that you’ll love! This is so good that it feels like you’re eating in a Japanese restaurant.
Pancit Malabon with thick rice noodles coated in rich and vibrant sauce and loads of toppings.
Nothing beats fresh homemade egg noodles in your favorite noodle dishes! Adieu, MIA
Homemade Egg Noodles (Miki Noodles)
- 300 grams all-purpose flour (add more if needed if dough is still wet and sticky)
- 1 tsp salt
- ⅔ cups water
- ½ tsp lye wate
- 4 tbsp vegetable oil
- ½ tsp powdered yellow food color
- 1 egg
- In a bowl mix flour and salt stir and set aside. In another bowl combine water, lye water, food coloring, egg and oil. Beat until well incorporated.
- Take the bowl with flour-salt mix and a well in the center then pour the wet ingredients then mix until solid dough forms.
- Use floured-hands to knead the dough adding more flour as necessary to prevent dough from sticking to sides of the bowl or your hands. Knead for approximately 5 – 10 minutes or until the dough is smooth and firm and no longer sticky.
- Cover the bowl with dough in it with cling film and let it rest for 10 minutes.
- After resting, place the dough in a well-floured work surface and . Using a rolling pin, flatten dough until 4mm – 6 mm thick while occasionally sprinkling flour while rolling.
- When desired thickness is achieved, sprinkle dough with a bit of flour. Fold the dough in half and sprinkle some flour on the top of the dough. Fold the dough in three parts now while keeping in mind to dust the dough each time you fold.
- Cut into 2 parts then get the one half part of the dough and using sharp knife cut the dough depending on how wide or narrow you want the noodles. Dust the cut noodles with flour to avoid sticking. Unravel to spread the noodles and repeat process with the other half of folded dough.
- Boil some water in a pot then add ¼ tsp. salt and 1 tbsp. vegetable oil or cooking oil. Cook the noodles for 30-40 seconds in batches while occasionally stirring. Use a strainer to strain noodles and drain excess water.
- Drizzle cook noodles with some vegetable oil then mix to avoid sticking. Let noodles cool completely before placing in an airtight container and refrigerate until ready to use.