Egg Noodles
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 tablespoon water
- Combine the flour and salt in the bowl of a stand mixer. Add the eggs and water, and combine to form a shaggy dough.
- Turn on the mixer fitted with the dough hook attachment, and knead for 10 minutes. If kneading by hand, knead for an additional 5 minutes (total of 15 minutes). Cover the dough and allow to rest for 30 minutes.
- Divide in half
- Use pasta roller
- Flour before using noodle
Sauce
- 1 glove farlic
- Oil
- 2 teaspoon of soy
- 1 teaspoon black vinegar
- 1/2 teaspoon sesame oil