My son has an allergy to sesame and peanuts, so we steer clear of any Chinese restaurant. I have not done a lot of experimenting with the plethora of flours you can use for Chinese noodles. I simply use what I have on hand – all-purpose flour!  It’s a staple in my pantry. These Homemade Chinese Noodles  have that chewy taste you would expect in a Chinese noodle. My daughter Sydney thinks they taste like a lo mein noodle. All you need is a little fresh ginger, garlic and soy sauce along with sautéed scallions and carrots to make this meal. For oil I use extra virgin olive oil, but you can substitute sesame oil if you have it on hand.

First things first with this recipe, you need to learn how to make homemade pasta. There is a chapter in my cookbook on how to make homemade pasta. Be sure to pick up a copy! I know some Chinese noodles are stretched by hand, these are cut by a pastry cutter into linguine-like strips. You do need a little muscle to roll out the dough, and a steady hand to cut the noodles, but it’s very simple and fast once you get the rhythm going. You can try to stretch these a bit by hand to obtain that long thin noodle, but it’s not necessary. Give it a try if you want the noodle to be thinner. They may break because the noodle is delicate, especially if you do not add egg to the dough, but they will taste the same either way. Just have fun with it! The noodles in this photo do not contain egg, and I prefer to omit egg from my homemade pasta. My son is allergic and we like the taste better without it.

Prepping the carrots. You will need to cut the end off the carrots and cut them lengthwise and 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 or you can buy shredded carrots as well.

I hope you enjoy this recipe!!!