Homemade Chinese Lo Mein Noodles From Scratch

📖 RELATED RECIPES THAT YOU CAN MAKE WITH LO MEIN NOODLES:

INGREDIENTS (Makes 1.6 lbs of Noodles)

450 g 1 lb of all-purpose flour
4-5 large-size eggs
1 tsp of salt
1/3 cup of cornstarch to prevent stickiness

INSTRUCTIONS

Combine the salt and all-purpose flour thoroughly. Bread flour is the best to make noodles because it has a higher protein content. Lo Mein noodles are full egg noodles. Egg contains lots of protein, which improves the texture of the dough, so it is ok to use all-purpose flour in this recipe.

Crack 4-5 large eggs into the flour and knead for 10 minutes or until a smooth and non-sticky dough forms (if using a KitchenAid, run on medium speed for 10 minutes). Every egg and brand of flour is different. Suggest using 4 eggs first and reserving one on the side to adjust the texture. To check if the dough consistency is correct. Use a clean and dry hand to grab a piece of dough and squeeze tightly. Then release; If the dough falls off immediately, the consistency is correct; If the dough sticks to your hand, add more all-purpose flour to adjust.

The next step is to roll the dough into sheets. I am using KitchenAid. Cut the dough into a few manageable pieces and flatten each piece so they can go through the machine easier. Put on the pasta roller attachment. Let the dough go through the machine; start with the thickest setting. It will come out rough with a jagged edge. Just fold the sheet in half and feed it through the machine a few times until the surface is smooth. Then gradually lower the thickness and continue to feed the sheet through the machine until it reaches your desired thickness. For lo mein noodles, I normally use level 3 on this Kitchenaid as the final thickness.

Apply a generous amount of cornstarch on the sheet. Using wheat flour only prevents the noodles from sticking for a short time because gluten tends to connect to each other. Cornstarch doesn’t contain any gluten, so it will separate the noodles for a long time.

Switch the attachment to the noodle cutter and feed the sheet through. Coat the noodles with more cornstarch so the cut surfaces don't stick to each other. Due to the egg content, these noodles can only stay good in the fridge for 2 days, but you can freeze them for up to 6 months.

[kuroihana]

No one commented yet? Wow! I will say this, the grocery stores in my area have no pastas on their shelves. It gives me an excuse to use my attachments now. But yes, saving any money with the inflation is worth it if you eat pasta often.

[LIDABEAR]

Saving $4 a pound is definitely worth the labor (especially if you love noodles 😅). You also know what is in your food and it is fresh. Thank you for providing this recipe!

[Raul]

I really do appreciate the details you offer for example; "gluten tends to connect to each other corn starch doesn't contain any gluten so it will separated the noodles for a long time." It never occurred to me that this was the case.

[cynthiacarter]

I love that you priced out the "make vs buy" angle to these noodles, as well as explained what to look for in making them and why you do what you do. Very helpful! Thank you. :)

[karryrowe]

Homemade noodles taste so much better than store bought. So silky smooth!!

[IkeOzurumba]

What I love most about your videos is, everytime I have a question about why we are doing something, you answer it with a perfect explanation. It really makes your videos great. I can't wait to make these.

[davidclark]

You've come such a long way. The new kitchen, lighting, cameras, sound quality, etc. Your production is night and day from where it was when you started. I've been following your channel for a while. Congrats and thank you for all the videos. Keep up the great work!!

[amec]

Love this! The stores don't have a large supply of noodles now. Regardless, making homemade noodles is still very cost effective to do. Thank you so much! 💜

[culinarycaravan]

Mandy, I also bought the pasta attachments for my Kitchen Aid stand mixer because I love making homemade pasta but my arthritic hands say otherwise. Necessity truly is the mother of invention.

[garettgibb]

Thank you for taking the time to show us how to make fresh Egg Noodles, it does not appear to be too hard to make and in rough times you could really make your dollar stretch. I do agree that. It might be a little time consuming. But if you look at Justice savings alone, it's worth it, then add in the fact of how much better noodles taste when they are fresh. Again, thank you.

[lindseyfranks]

Oh my! I used this recipe to make my first noodles ever. They were fantastic! I've had the attachments and other noodle accessories for almost 9 months and just had the time and nerve all at once, I hate to fail at anything. THANK YOU SO MUCH for making this video!

[juliesmith]

I have just recently discovered your website and I'm very happy to meet you. I love that I now know how to make noodles and also have the choice to save money. Your style of giving instructions is excellent, very easy to understand and follow. I look forward to trying the other recipes I have already watched. I love chinese food so much I can't seem to get enough of it. I am not Asian but I was taught how to eat with chopsticks when I was 5 years old by Mr. Fong himself and I have been useing chopsticks for over 6 decades. I can't live without them either. Especially when I eat a salad.

[jeannine]

Mandy you are an amazing teacher! Thank you for sharing this recipe, can't wait to try!

[stephenmiller]

I love making them fresh. Lost art of basic living is a labor of love

[johnbrandolini]

I make all sorts of pasta not to save money but to control the process. If I factored in my labor prior to retirement, it certainly wouldn't be cost effective. I started making my own lo mein noodles a while ago because the Asian grocery I go to tends to quickly sell out of the fresh noodles. Like you I make enough to freeze but tbh they rarely last 2 weeks let alone 6 moonths. And thank you for the effort you put into your videos. I'm no stranger to the kitchen as I do all the cooking for the 2 of us and have been at it for decades. However, when watching your videos I always come away learning something new.

[pinkmonkeybird]

Mandy, your recipes for noodles, dumpling wrappers, and similar items, especially those made in a stand mixer, have saved me so much time, energy, and arthritis pain.

The other important lesson was to use cornstarch or potato starch to dust the pasta sheets and formed noodles to prevent them from clumping together again. I’ll never forget the first time I made pasta sheets for ravioli and because I stacked them together after only dusting them with all purpose flour, the sheets all stuck together and I had to start all over again with my pasta roller. So thank you again, you’ve taught me well.

[metpatpetet]

Dear Mandy, I have an arthritis problem, due to old age, and I've found using either a food processor, or the "pasta" cycle on a bread machine a great help in making the doughs for noodles and/or dumplings. (A food processor is also very good for dumpling filling preparation, to get the consistency right.)

[linh]

Thanks for sharing. I have followed your videos to make noodles from scratch and since then I’ve never had to buy noodles again. It taste soooo good.

[HeyEyeCeeYou]

Thank you for explaining how to use the KitchenAid attachments. I have the stand mixer, but never bought attachments because I couldn't figure them out. You made it look easy, and now I'm thinking about getting some.

[fussyrenovator]

I live in a food wilderness and have arthritis too. I make everything from scratch. Thankyou so much for this. The corn starch information was very helpful.