Lo mein noodles

Molly Snyder

2 cups flour

2 medium sized eggs (whisked

50 to 60 ml water

¼ cup flour or corn starch for dusting

1. Mix salt with flour

2. Stir in whisked eggs until liquid is well absorbed

3. Stir in water and combine well

4. Knead into a smooth dough, you may have some dry flour around the dough at the beginning, but keep kneading until it’s all incorporated. The dough should be smooth

5. Wrap dough in plastic wrap and rest for 30 minutes

6. On a lightly dusted surface, pat dough flat for several minutes using a rolling pin

7. Flip several times and hit with roling pin to flatten

8. Fold edges on top and flatten more

9. Roll into a ball, cover with plastic wrap and rest 30 minutes

10. Cut dough in half with a sharp knife, cover one half in plastic wrap

11. Roll out dough into a large and thin sheet

12. Dust with flour and fold into thirds

13. Using a sharp knife, cut into thin strips

14. Dust noodles with more flour to keep them from sticking

15. Stretch the strips out

16. Repeat with other half of dough ball

17. Noodles can either be dried or cooked immediately

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