Egg Noodles

Egg noodles are a springy wheat-based noodle enriched with egg, which gives them a golden colour, a firmer bite and a richer flavour than plain wheat noodles. They are a staple of Chinese kitchens and turn up everywhere from chow mein and lo mein to wonton noodle soup and Hong Kong-style crispy noodles. Dried bundles keep in the pantry for months, while fresh noodles live in the fridge and cook in under two minutes.

Thickness matters more than brand. Fine noodles suit brothy soups and crisp-fried nests, medium noodles are the all-rounder for stir-fries, and thick ones stand up to heavy sauces. Whichever you use, cook them a touch under, rinse briefly, then finish them in the wok or the broth so they do not go soft.

Ingredients

Egg noodles are made from wheat flour, egg and water, usually with a little salt. Many brands add alkaline salts (kansui) for extra bounce and a deeper yellow colour. Some cheaper packets rely on colouring or egg powder rather than whole egg, so it is worth reading the ingredient list if you want the real thing.

Nutritional Facts

A 100-gram serving of dried egg noodles contains roughly 360 calories, 4 grams of fat, 71 grams of carbohydrates and 13 grams of protein. The egg lifts the protein content above most plain wheat noodles, and they supply small amounts of iron, selenium and B vitamins. Egg noodles contain wheat and are not gluten free.