Egg noodles: The Different Types And Uses
Egg noodles are a type of noodle made with eggs and flour. They are popular in East Asian cuisine, especially in China and Japan. Egg noodles have a soft, chewy texture and are often used in soups and pasta dishes.
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Egg noodles vs regular noodles
What’s the difference between egg noodles and regular noodles?
Egg noodles are made with eggs and flour, while regular noodles are made with just flour and water. Egg noodles have a softer, more chewy texture, while regular noodles are firmer and more elastic.
Egg noodles also tend to be slightly more expensive than regular noodles.
Do egg noodles taste like eggs?
No, egg noodles do not taste like eggs. They get their name from the fact that they are made with eggs, but the egg flavor is not detectable in the finished noodle.
Egg noodles have a mild, neutral flavor that is versatile and goes well with many different types of sauces and seasonings.
If you’re looking for a noodle with a bit more flavor and texture, egg noodles are a great choice. But if you’re on a budget, regular noodles will do the trick just fine.
How are egg noodles made?
Egg noodles are made by mixing eggs and flour together until they’re a modable dough, then rolling the dough out thin and cutting it into strips. The dough is then boiled in water until cooked through.
Types of egg noodles
Youmian
Youmian is the noodle of choice for Chinese dishes like chow mein and lo mein. It’s made with wheat flour, eggs, salt, and water. Youmian is available in both fresh and dried form. Lo mein is typically only made with fresh noodles.
Youmian is a type of noodle made with wheat flour, eggs, salt, and water. It is popular in East Asian cuisine, especially in China and Japan.
Youmian has a soft, chewy texture and is often used in soups and pasta dishes.
Lokshen
Lokshen is a type of egg noodle made with flour, eggs, and water. It is popular in Jewish cuisine and is used in dishes such as kugel and matzo ball soup. Lokshen is available in both fresh and dried form.
Kesme or erişte
Kesme or erişte is a type of egg noodle made with flour, water, and eggs. It is popular in Turkish and Greek cuisine. Kesme noodles are available in both fresh and dry form.
Fettuccine
What are the long thin egg noodles?
Fettuccine is a long, thin egg noodle made with flour, eggs, and water. It is popular in Italian cuisine and is used in dishes such as fettuccine Alfredo and carbonara.
Fettuccine noodles are available in both fresh and dry form.
Spätzle
Spätzle is a type of egg noodle made with flour, eggs, and water. It is popular in German and Austrian cuisine and is used in dishes such as sauerkraut and dumplings.
Spätzle noodles are available in both fresh and dry form. They are typically boiled in water before being served.
Pappardelle
What are the wide egg noodles called?
Pappardelle is a wide, flat egg noodle made with flour, eggs, and water. It is popular in Italian cuisine and is used in dishes such as pappardelle alla Bolognese and pappardelle al pesto.
Pappardelle noodles are available in both fresh and dry form.
Origin of egg noodles
Egg noodles are thought to have originated in China. They were mentioned in a Chinese cookbook from the Eastern Han Dynasty, which was published around AD 25.
Egg noodles then spread to other parts of East Asia, such as Japan and Korea. Today, egg noodles are enjoyed all over the world.
Popular dishes that contain egg noodles
There are countless dishes that contain egg noodles, but some of the most popular include:
-Chicken noodle soup: This classic soup is made with chicken broth, vegetables, and egg noodles.
-Lo mein: This Chinese dish is made with egg noodles, vegetables, and protein (usually chicken, shrimp, or beef). It is often served with a soy-based sauce.
-Spaghetti carbonara: This Italian dish is made with spaghetti noodles, bacon, eggs, and cheese.
-Fettuccine Alfredo: This Italian dish is made with fettuccine noodles, butter, cream, and Parmesan cheese.
-Kugel: This Jewish dish is made with egg noodles, cottage cheese, and spices.
Conclusion
Egg noodles are very versatile and not limited to Chinese cooking at all. You can use them in any type of dish and interchange them even somewhat, although you wouldn’t get the same texture of the dishes.
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
