Homemade Chinese Lo Mein Noodles From Scratch

Ingredients

• 1 pound All-Purpose Flour (Can substitute bread flour for chewier texture; purchased at Walmart for $0.36 per pound)
• 2 ounce All-Purpose Flour (Added during kneading to adjust dough consistency)
• 5 large Eggs (Use 4 initially, keep 1 extra for adjusting dough)
• 0.5 teaspoon Salt (Fine sea salt)
• 3 tablespoon Cornstarch (Coats noodles to prevent sticking; gluten‑free)

Instructions

1. Combine flour and salt

   In a large mixing bowl, add 1 pound flour, 2 ounces extra flour, and ½ teaspoon salt. Use a spatula to pre‑mix until evenly distributed.

   Time: PT2M

2. Add eggs

   Crack 4 eggs into the bowl, keeping the 5th egg aside for later adjustments. Mix briefly until the mixture just comes together.

   Time: PT1M

3. Knead dough

   Attach the dough hook to the stand mixer and knead on medium speed for 10 minutes. If the dough feels crumbly, pour in the reserved egg (about 2 Tbsp) and continue kneading until a smooth, cohesive ball forms.

   Time: PT10M

4. Check dough elasticity

   Take a small piece of dough, squeeze tightly, then release. The dough should spring back and not stick to your fingers. If it sticks, sprinkle a little flour and knead briefly.

   Time: PT1M

5. Divide dough

   Cut the dough into four equal portions and flatten each slightly so it can feed through the pasta roller more easily.

   Time: PT3M

6. Roll dough through pasta roller

   Set the roller to its thickest setting. Feed each piece through, then fold the sheet in half and run it through again. Repeat, gradually lowering the setting until you reach level 3, the desired thinness for lo mein.

   Time: PT15M

7. Dust sheets with cornstarch

   Lightly sprinkle cornstarch over each rolled sheet to keep it from sticking.

   Time: PT2M

8. Cut noodles

   Swap the roller attachment to the noodle cutter. Feed the cornstarch‑dusted sheets through to produce long noodles. Toss the cut noodles with a little more cornstarch to coat evenly.

   Time: PT5M

9. Separate and shake off excess

   Shake the noodles gently to remove excess cornstarch and lay them in a single layer or portion them for freezing.

   Time: PT2M

10. Store noodles

    Place the noodles in freezer‑safe zip‑top bags, label with the date, and freeze. They keep well for up to six months.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

2g