Main Dishesbonappetit5.0
Miki Noodles
This recipe for miki noodles (Filipino egg noodles) results in chewy, comforting, versatile homemade noodles, fit for stir-fries and soups alike.
👥 4 Servings👤 Sheldon Simeon📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●baking sheet
- ●knife
- ●pot
📝 Preparation Steps
1
Mix 3¾ cups plus 1 Tbsp. (477 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine.
. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
2
Whisk 1 large egg, 1 large egg yolk, ¼ cup vegetable oil, ½ tsp. food-grade lye water, and ⅔ cup plus 3 Tbsp. water in a medium bowl to combine.
large egg1large egg yolk1
3
Make a well in the center of dry ingredients and pour in egg mixture. Using your hands or a wooden spoon, incorporate dry ingredients until a shaggy dough comes together; mix in up to 1 Tbsp. more water if any patches of dry flour remain. Transfer dough to a lightly floured surface and knead until smooth and cohesive, 8–⏱️ 10 minutes. Cover with plastic wrap and let rest at room temperature ⏱️ 10 minutes and up to ⏱️ 1 hour.
large egg1large egg yolk1
4
Divide dough in half. Working with 1 half and keeping remaining half covered, roll out dough on a lightly floured surface into a long, narrow ⅛"–¼"-thick rectangle. Dust lightly with flour. Starting at a short end, fold dough into thirds (do not to press too firmly; you want to keep dough from sticking to itself). Cut into ¼"-wide ribbons with a sharp knife. Gently unfurl ribbons and transfer to a lightly floured rimmed baking sheet. Repeat with remaining half of dough.
5
Cook noodles in a large pot of boiling water until tender, 8–⏱️ 10 minutes. Drain. Do Ahead: Dough can be made 1 day ahead. Wrap in plastic and chill. Bring to room temperature before using.
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