Have you ever tried the famous Hong Kong wonton egg noodles?
It’s a noodle soup dish that features soup (light broth made of pork and seafood umami flavor), wonton (shrimp filling), and egg noodles. These egg noodles does not use water but only eggs. Duck eggs are usually the ingredients. So, these thin noodles with chruncy textures are made with flour, eggs, kansui, and salt. This wonton noodle soup is very unique and memoral for the egg noodles. The noodles give unique bite and are very thin.
We get asked by many if we can make these noodles on our ramen noodle machine. The answer is, yes we can. For those in doubt, we show how we can make these noodles in this article.
So, let’s make the famous Hong Kong egg noodles.
What are the ingredients?
1. Wheat flour – the one we used today is usually used for ramen noodles. It has protein content of 11.5% and ash content as low as less than 0.4%.
2. Fresh eggs – the ideal would be duck fresh eggs, but we couldn’t get enough for this batch, so we use chicken eggs.
3. Kansui – poweder form that is 60% potassium carbonate and 40% sodium carbonate. (If we want to make it harder, we increase the ratio of potassium carbonate)
4. Salt – the ideal salt here may be sun-dried salt with much minerals
Weigh each ingredients. We use 4kg of flour for this batch. And, we end up cracking 36 eggs. We use kansui and salt, 0.5% each to the weight of flour.
Because these noodles do not use any water but eggs, we need to dissolve kansui and salt first to make egg solution. You’d need to break and stir eggs well to dissolve kansui and salt thoroughly. We now have egg solution (eggs with kansui and salt dissolved).
Noodle making processes
We start running the mixer only with the flour for a minute to break any chunks and let flour absorb some air. Then, we add the egg solution, which gets dripped into flour in the mixer. It mixes the flour and solution at speed of 60 rotations per minute. We mix them for 10 minutes. Then, to promote the effect of 1st aging/resting, we put the dough in a plastic bag and let it sit at room temperature for 30 minutes. Over time, there’s moist released from the dough.
We start making rough sheet of dough through rollers. We do a process, called “compounding” to make dough firm. Then, we sheet dough to thin it to the final thickness before cutting.
We use a slitter cutter, No. 30 (1.0mm in width) to slit dough sheet into noodles. The size (thickness x witdh) may vary from store to store. Because the egg noodles are slightly curled, we make them lightly wavy.
Then, we cook them, and the cooking time may be around 1 minute. And, they give the unique bite that’s springy in texture. We made about 70 servings of noodles in about 40 minutes. So, you can make Hong Kong egg noodles on a ramen noodle machine. Please try making them and give us any feedback.