I don’t remember how I got onto The Woks of Life, but I did. One of the first recipes they emailed me was this one for Chinese noodles. I’m supposed to be laying off pasta, potatoes, and white bread, but I mean really.
I halved the recipe. I kind of semi-eyeballed the water, which was a mistake, because I think I put in just a wee tad too little. Since they stress not to add more, I didn’t add more, and my dough was a bit too stiff.
I only cooked half of the noodles I made, and they weren’t bad, since we like ’em toothsome, but I wasn’t quite satisfied. Here they are, cooked, with water-fried cabbage.
I cooked the other half in soup, and simmered them for about 15 minutes. They were perfect! So I think my answer is to be more careful with the measurements and roll the dough thinner.
I’m writing today at Fatal Foodies about another Chinese-ish dish made with mostly leftovers, how I do.
A WRITING PROMPT FROM ME TO YOU: Someone gets a measurement wrong.