With just a few simple steps, you can make fresh, delicious, and safe noodles for your family. Let’s explore 5 ways to make fresh noodles at home with the Into the Kitchen section of TasteVN!
1. Fresh Noodles
Preparation
45 minutes
Difficulty
Medium
Ingredients for Fresh Noodles Serves 4
Wheat flour 250 gr (high gluten content) Water 120 ml (or egg white) Salt 1 teaspoon
Note: You should choose wheat flour with high gluten content, as this type of flour absorbs water quickly and more. The result will yield a soft, smooth dough, and the noodles will be chewier and more crispy.
Tools Needed
Large bowls, spoons, knives, cutting boards, plastic wrap,….
How to make Fresh Noodles
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Prepare ingredients and knead the dough
First, add flour and salt into a large bowl. With one hand, gradually pour water into the bowl while using the other hand to mix the flour mixture.
Next, use both hands to knead the dough until it is smooth and not sticky to your hands.
Finally, cover the dough with plastic wrap and let it rest for 30 minutes.
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Cut the noodles
Once the noodles are made, they can be cooked immediately or stored in a dry place (covered) for up to 3 days.
Alternatively, store them in a food container (or food bag) in the refrigerator for about 5 days.
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Final product
The fresh noodles have a white color, a relatively width (about 0.3mm), and a moderate chewiness.
2. Vegetable Noodles
Preparation
45 minutes
Difficulty
Medium
Ingredients for Vegetable Noodles Serves 4
Bok choy 300 gr (or spinach) Salt 1/2 teaspoon All-purpose flour 250 gr Chicken egg 1 piece Filtered water 1/4 cup
How to Make Vegetable Noodles
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Prepare Ingredients and Knead the Dough
First, wash the vegetables thoroughly and boil them in a pot of boiling water. Then, remove the vegetables to drain and let them cool slightly before blending them in a blender with 1/4 cup of filtered water. Blend until the vegetable mixture is smooth, then transfer it to a bowl.
Next, add the amount of flour to a large bowl (or mixing bowl), 1 chicken egg, and the blended vegetable water (just made), and mix well to form a dough ball. Take it out and knead the dough until it is smooth, then let it rest for about 30 minutes.
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Cut the Noodles
Place the dough on a floured surface, use a rolling pin to roll it out thinly, then roll it up and use a knife to cut into slices.
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Final Product
Thanks to the natural color of the vegetables, the noodles have a beautiful green color and are very safe for the health of consumers. The noodles have a moderate chewiness, suitable for users of all ages.
3. Three-color Noodles
Preparation
1 hour
Difficulty
Medium
Ingredients for Three-color Noodles For 4 people
All-purpose flour 300 gr Chicken eggs 3 pieces Salt 1 teaspoon Carrot juice 10 ml Pandan leaf juice 10 ml Amaranth 1 root (take 10ml of juice)
Image of Ingredients
Tools Required
Pot, gas stove, blender, bowls, spoons, knife, cutting board,….
How to make 3-color noodles
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Prepare ingredients and knead the dough
Instead of using artificial coloring, you can make natural coloring from food with the simple method as follows:
First, peel 1 beetroot and 1 carrot, then wash them thoroughly with 4 pandan leaves under water. Next, cut the carrot, beetroot, and pandan leaves into moderate pieces. Boil each type separately in different pots and let them drain.
Finally, put the carrot along with 20ml of water into a blender until the mixture is smooth, then strain through a sieve to extract carrot juice.
Similarly, extract the beetroot juice and pandan leaf juice.
Add the prepared flour into a large bowl, along with salt and 3 eggs, mix well and knead the dough by hand until smooth. Next, divide into 3 portions and add 10ml of beetroot juice, 10ml of carrot juice, and 10ml of pandan leaf juice to each portion.
Mix the dough well and let it rest for about 30 minutes before rolling it out and cutting it into noodle strands.
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Cut the noodles
Roll the dough out thinly, fold it in half, and then use a knife to cut it into noodle strands.
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Final product
The 3-color noodles have vibrant and unique colors from the natural hues of vegetables, making the dish more appealing.
4. Quang noodles
Preparation time
45 minutes
Difficulty level
Medium
Ingredients for Quang noodles Serves 4 people
Rice flour 300 gr Tapioca flour 80 gr Turmeric powder 2 teaspoons Salt 1/2 teaspoon Shallots 20 gr (fried until fragrant) Cold water 800 ml
Ingredient image
Tools needed
Pot, gas stove, bowls, spoon, knife, cutting board,….
How to make Quang noodles
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Prepare the ingredients
First, dissolve the rice flour, tapioca flour, salt, turmeric powder, and water in a large bowl, and let the mixture rest for about 30 minutes.
Meanwhile, boil a pot of water and place a small thin pan on top (similar to steaming). When the pan is hot, pour a thick layer of the flour mixture, cover (for about 3 minutes) to allow the dough to cook into Quang noodles. Use a spoon to take the noodles out and place them on a tray (or plate) that has been greased with oil underneath.
Continue to pour the next layer of Quang noodles until all the batter is used up.
Note: Between layers of Quang noodles, you should spread oil with fried shallots to prevent the noodles from sticking when stacked. -
Cut the noodles
To get the noodles, you just need to use a bread knife to cut the noodles about 0.5cm wide.
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Final product
The Quang noodles have an attractive yellow color thanks to turmeric flour, while the noodles are moderately soft and chewy.
5. Udon noodles
Preparation
45 minutes
Difficulty
Medium
Ingredients for Udon noodles For 4 people
All-purpose flour 250 gr Salt 1 teaspoon Tapioca starch A little Warm water 140 ml
Ingredient image
Tools needed
Bowls, spoons, plastic bags, rolling pin,….
How to make Udon noodles
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Prepare ingredients and knead dough
First, place the flour and salt in a large bowl, then gradually add the prepared warm water, mixing with your hands until the dough is smooth.
Then, place the dough in a plastic bag and use a rolling pin to roll the dough thin, repeatedly folding and rolling it multiple times. Finally, let the dough rest for about 20 – 30 minutes.
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Cut the noodles
After the resting time, use a knife to cut the dough into long strips.
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Final product
Udon noodles are usually quite thick, about 0.5cm in thickness, larger than Quang noodles, and have a very appealing white color.
Noodle Cutting Guide:
- After taking the flour (which has been fermented), place it on a flat surface or cutting board. Sprinkle a little flour (or tapioca starch) on the dough and start rolling it out with a rolling pin.
- Roll the dough thin, then roll it up, and continue to roll back and forth once more. During the rolling process, you should sprinkle a bit more flour to prevent the dough from sticking.
- Finally, fold the thinly rolled dough, then use a knife to cut strands to your desired width. After cutting, hold the noodles and shake gently to remove any excess dry flour.
Tips for Successful Execution:
- It is advisable to choose flour with a high gluten content for a smoother mixture and chewier, crispier noodles.
- Follow the recipe measurements (such as for water or eggs) to avoid making the dough too soft.
- Allow the dough to rest (or ferment) for a certain period, to help the noodles have a certain elasticity and softness, and especially to ensure the dough rises evenly, preventing it from becoming tough.
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With the above shares, TasteVN hopes to help you learn more about 5 ways to make fresh noodles simply and safely at home for health! So let’s do it right away, okay?
*Compiled and referenced information from sources: emdep.vn, cooky.vn, and the YouTube channel of Feedy VN
