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Ever glanced at the ingredient list on store-bought noodles? Packed with preservatives and a bunch of other unnecessary stuff. Homemade noodles can be made with just three simple ingredients. When you make noodles from scratch, you can also shape them any way you like, and they turn out with this ultra bouncy texture. Noodles hold a unique significance in my family. My paternal grandma, who I call Nainai, instilled in us the belief that eating noodles on our birthdays was essential for longevity. To mark the occasion, she would prepare a bowl of noodles for us for dinner. This cherished tradition is one I continue to uphold every birthday, and I hope to pass this tradition down to the next generation. I hope you too discover the joy of celebrating life’s milestones with a hearty bowl of noodles.

A white ceramic plate on a white marble table holds three carefully crafted bundles of handmade wheat noodles arranged in a circular pattern, resembling bird nests.

What are Chinese wheat noodles?

Chinese wheat noodles, often made with wheat flour, water, and salt, are a staple in many Asian cuisines. The cool thing about these noodles is that they come in various shapes and sizes, like thin ones for soups or thicker ones for stir-fries. You might have had it in hand pulled in front of you, stir fried, in a noodle soup, or served cold. When you cook them up, they have this amazing chewy texture, and they soak up the flavors of whatever sauce or broth they’re hanging out in.

Pasta is a staple in Italian cuisine. It’s typically made with durum wheat, which gives it a slightly different taste and texture than Chinese wheat noodles. Pasta comes in various shapes too such as spaghetti, penne, or fusilli. The big difference comes from how they’re used and what they’re paired with. Chinese wheat noodles commonly associated with soy sauce-based sauces. The soy sauce-based sauces used with Chinese wheat noodles often have a combination of flavors, which can be sweet, savory, or spicy. Pasta is typically used with different types of sauces compared to Chinese wheat noodles such as tomato-based or creamy Alfredo sauces. Tomato-based sauces are often rich and tangy, while Alfredo sauces are creamy and often made with butter and Parmesan cheese.

What do homemade noodles taste like?

When we make homemade wheat noodles, we get to control how much we mix the dough, how long we knead the dough (which develops gluten), how thick we roll it, and how wide we cut them. Homemade noodles are much firmer and bouncier than packaged ones. The ones from a package in the store are made in commercial machines, and they have to be a bit softer to go through those machines smoothly. Store-bought noodles are also going to look consistent because machines roll them to exact thicknesses and slice them perfectly.

An overhead view of a white ceramic bowl on a white marble table. The bowl contains cold noodles coated in Szechuan sauce, garnished with chopped cilantro and cucumbers.

Why This Works

Homemade noodles are a labor of love but they can be really rewarding to make due to its ability to be customized. Whenever you cook at home, you have complete control over the exact ingredients, even more so when a component is being made from scratch. Fresh homemade noodles, because they’re fresh, generally require less boiling time than their store-bought versions. Keep in mind that the cooking duration is influenced by the thickness or width you choose for your noodles so you may have to adjust the given cooking time accordingly.

My recipe uses simple equipment like a cutting board and a knife, however, if you’re making big batches or want to make this recipe easier on yourself, you may use pasta rollers and cutters. If you like this recipe, be sure to check out my Wontons with Spicy Chili Oil and Vietnamese Chicken Vermicelli.

Can fresh noodles be stored?

While refrigerating the dough overnight is an option, it might result in a green or grayish tint, especially when there’s egg in the mix. To ensure the best color and freshness, I recommend making these homemade noodles right before you’re ready to serve them. This ensures a vibrant appearance and optimal taste.

An overhead shot of the ingredients needed to make homemade wheat noodles. From top to bottom: salt, water, and all purpose flour. — From top to bottom: salt, water, and all purpose flour.

Special Ingredients

Which type of flour is required to make noodles?

Before making this recipe, you need to be aware of the type of flour required. Flour plays a crucial role in creating the structure and texture of your noodles. I am using Gold Medal Bleached All Purpose Flour. It’s important to note that even though it is labeled as “bleached,” your noodles will still have a slightly off-white yellow color.

Can I use a gluten free flour?

If you have gluten intolerance, gluten-free flours will not be suitable for this recipe. ): However, you might be interested in my Sesame Balls recipe which uses glutinous rice (sticky rice) flour which aligns with your dietary requirements.

How do I make egg noodles?

To make egg noodles, you can use this recipe as a foundation. Simply add 2 large eggs and reduce the water down to 1-2 tablespoons.

A frontal view of a white ceramic bowl on a white marble table. The bowl contains cold noodles coated in Szechuan sauce, garnished with chopped cilantro and cucumbers.

Equipment

What kind of equipment do I need to make fresh noodles?

For the basic preparation of my noodle recipe, a cutting board and a chef’s knife are essential, providing ease in cutting long strands of noodles. However, there are some tools that can significantly simplify the noodle-making process:

Scale: Noodle dough moisture is crucial, and a scale ensures precision. If the dough is too dry, it won’t come together; if it’s too wet, it becomes overly sticky, making it challenging to cut into individual strands. While I provide volumetric measurements, I strongly recommend using a scale for accuracy. Volumetric measurements can vary, and even slight differences in scooping and leveling off the scoops can result in significant variations.
Rolling Pin or Pasta Roller: Achieving an even thickness when rolling out the dough is essential for uniform cooking. To prevent sticking, add a bit of flour to the noodles before cooking and stir them in the boiling water.
Colander or Sieve: Cook the noodles until they are al dente and then immediately drain and rinse with cold water to stop the cooking process and prevent sticking.