Homemade Noodles Recipe
Heidi at Mo’ Hens & Chicks recently asked me for the recipe for the Homemade Noodles I frequently make . So, I wanted to post this here so I can have it to share with Heidi and also refer to it whenever I include my noodles in my menu plan!
This is my mom-in-law’s recipe that was also her mom’s recipe. My mom-in-law taught me how to make these when my hubby and I first got married. They are sooo good and are always a big hit in our house (and church and friends’ house, and wherever else we go with them)!
3-6 pound whole chicken
2.5 cups of Flour
4 Large Eggs
4 tsp salt
4 tsp poultry seasoning (or those chicken cubes)
2 tsp pepper
4 tsp onion powder
4 tsp garlic powder
Makes 12 – 16 servings (and they freeze fabulously!)
I personally feel that the noodles turn out well because of technique – not ingredients (c’mon, it’s just flour and eggs essentially). That’s what my mom-in-law taught me and has proven to be true for me too. The other key is having a good, fat chicken (as opposed to a scrawny one I guess). But, that really helps make good tasting broth. And, I love my super sharp knife so when I start to cut it goes fast and easy!
Here we go:
- Place the whole chicken in a deep pot. Add water to cover the chicken (almost near the top). Season the water with the onion powder and garlic powder (my mom actually gave me this tip). This helps the flavor of your broth. Once the chicken is done, remove from the pot and set aside to cool and debone later.
- This step is optional but I take my broth and run it through a collander to make sure there are no bones or big chunks of skin that have fallen off. I once had a bone in the noodles and almost choked someone – not a good idea.
- Place the broth back in the pot. Set the stove to Medium heat to get the broth hot and ready for the noodles.Prepare the Noodle Dough
- Add the flour to a bowl and make a little funnel in the center for the beaten eggs to sit in.
- Add the salt to the flour (the salt at this point really helps to add flavor to the noodles).
- Take a separate bowl and beat your eggs. I recently started doing this because I had egg shells in my noodles – not a good idea either!
- Add the eggs to your flour (in the little funnel).
- Mix up the dough until it is not sticky and has a soft but kind of stiff texture. You’ll have to get your hands messy to do it right. You will more than likely need to sprinkle more flour on the noodles during this step to ensure they aren’t sticky.Rolling the noodles
- Lay flour on the work space you are going to roll out the noodles. If you don’t do this, your noodles may stick to your surface and it’s no fun.
- Split half of the dough (all of it is too much to roll at once for me – even with my muscles :-)
- Take that half and begin to roll the noodles with a rolling pin (that has flour on it too).
- Keep rolling out the noodles until dough is super thin. The only example I can give is that if you press your finger in and it leaves a big indentation, it’s not thin enough. It needs to be thin or your noodles will be more like dumplins. Here’s a picture of how thin my dough was:
- Once your dough is where you need it, roll up the dough like your rolling a pinwheel wrap. You may want to sprinkle flour on the thin dough before doing this, to ensure they don’t stick when you’re cutting them. Here’s a pic of what I’m talking about:
Cutting the noodles
- Get that super sharp knife and begin to slice the noodles in 1/4 inch strips (or to your liking). The thing to remember is that they will expand once they hit the broth so don’t make them too thick, or, again, you will have dumplins. The other thing when you are cutting, don’t press down with the knife but yet slice the dough using a forward motion with your whole arm (not just the wrist). This prevents them from being squashed strips. I’m only telling you because I’ve done it once or twice :-) Here they are getting cut:
- Once you’ve made the cuts, shake the noodles out so they are long strips instead of the little pinwheel looking things. Place them in a bowl and throw extra flower on them (you’ll need this for thick broth). Some pics to show you that I was tossing them about:
Completing the cooking
- Take the bowl full of noodles and place them gently in the broth. You’ll want to take a little dusting of the flour in with each few noodles you place at a time. This helps to make your broth thick when you’re finished (I personally don’t like runny noodles). But, you can’t just dump flour in all at once because the broth begins to taste like flour and looks really clumpy. A picture of them taking the plunge:
- Stir the noodles after each handful is placed in the pot.
- I then start rolling out the other half of my dough that way those noodles have a chance to cook and stay separated. You can cut them all at once and add, but I’ve found that they tend to get clumped together versus float about and cook. Repeat steps 9 – 17 to finish your noodles!
- After all my noodles are in the broth, I then let them cook and start to debone my chicken. You can always do it earlier if you like, but about the time it takes me to debone the chicken is as long as it takes for the noodles to cook thoroughly.
- Add the chicken to the noodles and leave them on low stirring occassionally. Don’t they look yummy! We thought they were too!! They were almost gone before I thought to get a picture of us actually eating them!
These turn out so yummy and are always a hit whenever I make them! It looks like a lot of work, but it really isn’t. After your chicken is done, it only takes about 30 minutes to actually make the noodles. All those techniques I listed are really the keys to making them turn out great! These freeze great too so if you make the recipe as listed, you’ll have plenty to eat and freeze too! Whenever I reheat them, I add a little broth to the pan while they’re heating as they tend to be very thick after frozen (from all the good fat that’s been sitting).
by Savings Lifestyle: Andrea on May 22, 2008