The price of fresh, Chinese-style noodles has been creeping up. Some are as much as $1.80 per pound, others are in 14 oz. rather than 16 oz. packs. So, when I saw some fresh egg noodles for 59¢ per pound at 23rd Irving Supermarket this week, I thought I'd give them a try.
These are the ropey, medium cut. The ingredient list reads "Enriched (niacin, iron, thiamine, mononitrate riboflavin) malted barley flour, fresh whole eggs, water, FDC yellow 5, salt, potassium carbonate, sodium bicarbonate, benzoate of soda as a preservative, dusted with corn starch".
While I didn't like how they performed plain boiled for use in soup but they were fine when blanched and pan-fried for chow mein. They're a bit heavy on the corn starch and needed a larger than usual quantity of water for boiling to avoid a gummy coating. I might use them again if I were making chow mein for a crowd and needed to save a little money.
Image of noodle pack -
North America Food Manufacturing Inc.
1175 Quesada Ave.
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