The product of two proteins (gliadin and glutenin, in the case of wheat), the amount of gluten in a recipe has a lot of bearing on the final texture of that recipe. Shaoxing wine, low sodium soy sauce, soy sauce, egg noodles, sesame oil and 4 more. I have not added oyster sauce or fish sauce but you can add too. Looking for a visual aid? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Prepare the protein by slicing them against the grain into 1/4" / 0.5cm slices or 2/3" / 2cm cubes. Cover the dough with plastic wrap and set aside to rest for 30 minutes. I don’t think that the lye would catalyze this reaction, nor should it create any other greenish compounds (that I’m aware of anyway), but I can’t say with absolute certainty. Some are better than others, and I’ve experimented with stir frying some strange ingredients (umm…parsnip in stir fries is weird), but overall it’s always tasty and I happily scoff down a large bowl and go back for seconds. That being said, in terms of pure numbers you can generally substitute two yolks for one whole egg, as the average egg is about 50:50 yolk/white. As a guide, start with onion and proteins, stir fry for 1 minute, then add florets (broccoli, cauliflower), then 1 minute later add firm vegetables like carrots, and finish with delicate vegetables like snow peas. Broccoli and cauliflower – cut/break into florets no larger than half the size of a golf ball (including the stem). Cooking the Stir Fry – the golden rule for a successful stir fry noodles is to add the ingredients into the wok in order of length of time to cook. What exactly these thick lo mein noodles should be called isn’t clear from my research (if you’ve got a definitive idea, let me know). Hi Wendy! Chinese egg noodles, broth, oil, broth, small yellow onion, sea salt and 11 more FRIED EGG NOODLES WITH PORK AND CHOI SUM Adora's Box fish balls, egg noodles, brown sugar, light soy sauce, oyster sauce and 12 more * Percent Daily Values are based on a 2000 calorie diet. https://www.recipetineats.com/chinese-stir-fried-noodles-build-your-own The process is pretty much the same as you’d use for any pasta – feed the flattened dough through the machine on progressively thinner settings until it reaches the size you want, then cut by hand or using the cutting side of the machine. It wasn’t low sodium but it was fine. Firm vegetables (eg.carrots, zucchini) – slice into 1/5″ / 3mm slices. I know fresh is best but are frozen veggies ok? It’s also really good for eating out of a container in front of an open refrigerator at midnight – not that I speak from experience or anything. However as mentioned, it is not that aesthetically appealing and can cause a little worry. As with all stir fries, the key to success is keeping things REALLY hot while keeping them moving in the pan. I tracked some down in Wallmart in a neighboring city. My mother-in-law is Japanese. It is so easy. For Lo mein the ideal noodles are round,soft,chewy noodles which are boiled and then used in the recipe to be tossed with veggies and sauce mix. The notes below are included so that you won’t get to a stage and think to yourself ‘wait, is this right?’ I’ve also included notes about hand-rolling your dough vs. using a pasta maker. When you are cooking the noodles, toss the vegetables into the wok in order of length of time to cook, starting with hard vegetables, like onion and carrots, and finishing with soft vegetables that do not take long to cook like snow peas and shredded Chinese Cabbagge. You can control what goes into them, meaning that you can use better quality ingredients. Too little gluten, and noodles fall apart easily. Sometimes I think we forget that gluten isn’t a dirty word. I’m so glad it worked out. Three-egg and all-yolk versions make for chewier and more egg-y tasting noodles (surprise surprise), making them well-suited to richer, saltier flavours. I want to give credit where credit is due – I went through a lot of resources while trying to hammer out the details for this post, and I want to highlight a few gems that I think you should check out yourself. Please do not use only images without prior permission. The secret is tenderising the meat – a method called velveting. So am I. There are also thin and thick noodles. In a bowl, mix salt with flour and then stir in egg and water slowly. You can dry loose bundles of noodles in a dehydrator or very low oven. I hope that helps a bit!