These noodles taste chewy like Lo Mein noodles. They are on the thick side, so if you wish to create a thinner noodle stretch out the noodle by hand after you have cut it into strips. Then toss them right into salted boiling water. Follow the recipe in my cookbook, Mariooch’s Kitchen Food That Will Gather Your Family, for how to make homemade pasta, making enough for 4 servings. Then follow along with the rest of these ingredients and steps to create a delicious chewy noodle that will taste just like Chinese noodles. Be extra careful if you prep your noodles in advance, because sometimes they will stick together. You can hang them, place them in nests if adequately floured or lay them in strips floured on a baking sheet. It’s probably best to make them, and then toss them right into the water, so sticking is not an issue. I have had all my pasta stick together before. If this happens, shape it back into a ball and divide an conquer again! It happens!
For my Chinese noodles I simply use what I have on hand – all-purpose flour. However, high gluten flour is highly recommended to achieve that chewy taste. You can also experiment with other flours, like gluten-free flour if you have an allergy. I omit the egg in these, which makes the noodles somewhat more delicate. Be sure to use a mesh ladle to scoop out the noodles rather than dump them into a colander. If a few break, it’s fine! Have fun with the process. Once you have made all of your noodles, be sure to put them on a baking sheet lined with parchment paper and flour so they won’t stick.
How to prep the carrots. You will need to cut the ends off the carrots and cut them lengthwise and then into matchsticks. This technique is not easy, so just get the carrots as thin as you can. Practice makes perfect. Here is a link that is tremendously helpful. Good Housekeeping Julienne Vegetables
After you cut the bulbs off the two bunches of scallions, cut them in half lengthwise, then cut them in half. Peel three cloves of garlic and cut into slivers. Next, add some extra virgin olive oil (or sesame oil) to a large frying pan and let it heat up. Then add the scallions, garlic and matchstick carrots to the pan along with some ground sea salt to taste. Let this heat for about 10 minutes on medium-high heat. Don’t let the garlic burn! It will ruin the taste of the meal. Another option is to cook the scallions first on high heat, I like them a little burned, then add the carrots and garlic and cook on medium-high to medium heat. You can experiment and see what you like best.
In the meantime, while you are sauteing your vegetables, set up a large pot with water. Don’t forget to generously salt the water. If you have made the noodles by cutting with a pizza cutter or pastry cutter and you find they are still too thick, gently stretch them my hand and then drop into the boiling water. Cook the noodles according the directions in my cookbook, roughly 6 minutes or more. If you find, some noodles stick together and when you pull them they break, again, it’s ok! They will all taste the same.
Using a large bowl for pasta, add a few dashes of soy sauce and fresh ginger (to taste). Once the vegetables have cooked, add them to the bowl and toss them lightly. Once the pasta is cooked and slightly chewy, toss that along with the veggies in the bowl. Then pour everything back into the frying pan to cook an additional few minutes on low heat adding a few drizzle of olive oil. The soy sauce will carmalize a little creating a delicious noodle. Taste it to be sure you do not need more ginger or salt! Tasting your food is an essential part of cooking. These are best served hot, but you can reheat them and they will still be very good. Hot pepper flakes will give this a kick. I prefer to do without, but my daughter loves everything spicy! Enjoy.