Omnivore's Cookbook · by Maggie Zhu
Homemade Egg Noodles (鸡蛋面)
NUTRITION · PER SERVING105M COOK
CAL 17%·PRO 29%
CARBS 55G65% OF CAL
8G FIBER0G ADDED0G INTRINSIC48G OTHER0G TOTAL SUGAR
FAT 5G13% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade Chinese egg noodles made from four pantry staples: flour, eggs, water, and salt. Springy and chewy, these outperform store-bought and work in stir-fries, sauces, or soup.
componentchinesepasta🍲 stockpotdairy freevegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g (2 cups) all-purpose flour ((*Footnote 1))
- 3 Pete & Gerry’s large eggs
- 2 tablespoons (30 ml) cold tap water
- 1/4 teaspoon salt
- Cornstarch ((for coating the noodles))
At a glance
PER SERVING · TIME 105M
CAL 17%·PRO 29%
CARBS 55G65% OF CAL
8G FIBER0G ADDED0G INTRINSIC48G OTHER0G TOTAL SUGAR
FAT 5G13% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 5m
- Sodium
- 198mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 275mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 198MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.