Fresh Asian Egg Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10 servings
A delicious and healthy fresh noodle to enjoy with your family as a symbol of longevity. Source : Hesti's kitchen
  • 500 g high protein flour
  • 1 tbs salt
  • 2 tbs tapioca flour
  • 3 eggs
  • 200 g Chinese cabbage (or any other kind of vegetables)
  • 100 - 150 ml water
  1. Blend Chinese cabbage with water using a blender. Strain using strainer, we only use the green water.
  2. Pour high protein flour and salt in a bowl, mix well. Add tapioca flour, mix well.
  3. Add eggs and You can mix those by hand or machine. Pour the Chinese cabbage's water. Knead the dough for 5 minutes. We need soft enough dough to roll out. Softer dough has more water and may need more flour to bring the dough back into balance. Kneading the dough should not take more than 5 minutes.
  4. After the dough is well mixed, let it rest When the dough is well mixed, let it rest. Use cling wrap or kitchen cloth to cover the dough.
  5. While resting the dough, prepare the pasta/noodle maker or rolling pin and cutter if you use hand.
Using a Pasta/Noodle Maker
  1. Roll the dough out into a long shape to fit into the pasta machine. Dust with the tapioca flour to keep the dough from sticking.
  2. On the pasta maker, turn the knob to 1 for the first roll. Fold the dough back on itself and put the dough through the pasta machine again. Repeat the process a few times until the sheet looks smooth. Sprinkle some tapioca flour on the sheet before each roll.
  3. Crank up the knob to larger numbers and roll out the sheet until you get to number 6 or 7. at numbers 6 or 7, the noodles are just the right size to make the small strand Asian egg noodles.
  4. Attach the noodle cutter to the pasta maker. Use a small strand cutter for egg noodles. Toss and separate the cut noodles while sprinkling some tapioca flour on them.
Using rolling pin and cutter
  1. Divide the dough into half. Roll each one separately. Sprinkle tapioca flour to prevent noodles from sticking.
  2. When you get the desired thickness, between ⅛ – 1/10 of an inch, roll the sheet up like a roll of gift wrapping paper.
  3. Slice the the roll into ⅛ of an inch wide cuts. Toss and separate the cut noodles while sprinkling some tapioca flour on them.
Recipe by My Little Kitchen at