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.