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Wonton Noodles

Target style: thin egg noodles with that distinct chewy snap.

Ingredients
  • Basic egg noodle dough
  • 250 g bread flour (or strong AP)
  • 2 eggs (100 g)
  • 40 g 40–60 water (as needed)
  • 1 tsp salt
    • For true wonton-mein bounce: add alkali
  • 1/2 EITHER: tsp baked baking soda dissolved in the water
  • OR: a small amount of kansui/lye water (if you have it)
Instructions
  1. 1
    Mix to shaggy crumbs (it will seem dry; that’s normal).
  2. 2
    Rest 30 min in a bag (hydration makes it workable).
  3. 3
    Roll through pasta roller (start thick → thinner), fold once or twice early.
  4. 4
    Cut with thin noodle cutter (or hand-cut).
  5. 5
    Dust well (potato starch/cornstarch works great).
    6. Keeping dough stiff
  6. 6

    Critical HK step (the “snap”): bamboo pole effect - Most home cooks can’t replicate the bamboo-pressing, but you can get closer by:

    Rolling/folding a couple times early

  7. 7
    Using alkali sparingly
  8. 8
    Storage

    Portion nests, dust heavily, freeze on a tray, then bag.

Read it online: https://wayfarerspantry.com/thepantry/recipe/wonton-noodles/