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Chinese

Making chewy, fat Chinese noodles

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General Discussion

Making chewy, fat Chinese noodles

Dylan | Sep 8, 2004 04:27 PM

Does anyone know how to make those thick, somewhat chewy chinese noodles that are commonly found in Chinese markets? (These are the ones that are probably 1/8" in diameter, sold fresh in the refrigerator case, with an elastic feel even when raw.) The ingredients are the same as any other noodle (sometimes just flour and water, but sometimes also including soy bean oil, egg, and salt) - but how to create that chewiness?

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