Try these with your soups, stirfries, or simply deep fry for crispy noodles.
These noodles practically cost me nothing........
I always have an abundance of eggs, and flour is less then a dollar a kilogram.
I dont care who you are, a family of 8 like us or you by yourself. These noodles are a great diller for home made soup, a fresh stir-fry or even deep fried to make crispy friend noodles.
They also store fresh in your fridge for 3 days and are freezer friendly for 3 months.
In a medium sized bowl dip about 2 C. of flour into the center and make a well. Mix yolks and eggs in a cup and beat them well with a fork. Pour the eggs into the flour and stir with the fork until it comes together and forms a stiff dough.
With clean hands, form the dough into a ball and continue to knead until it is smooth, stiff, yet pliable.
Divide the dough into two equal portions.
Flour a large work surface and the rolling pin and roll the dough, turning it over frequently and dusting with flour as you go. Roll it very thin.
Now you leave it to dry. Try not to make noodles on a rainy day, the high humidity makes it hard to get them dry.
Usually it takes a couple of hours or so and you need to check them and turn them over about every 30-40 minutes
When dry and no longer sticky, but NOT brittle. Cut the circle in half and lay all of the halves atop each other.
Starting at one edge roll them all tightly together. Now slice. If you prefer thicker noodles just cut them anyway you like them.
Toss around to unravel, cook or freeze until required