Plain Soft Noodles Recipe

Mix dry ingredients

In a large bowl, combine 4 cups all-purpose flour and 1 teaspoon salt. Whisk briefly to distribute the salt evenly.

Make a well and add liquids

Form a well in the center of the flour. Add 1.5 cups warm water, 2 large eggs, and 1 tablespoon vegetable oil into the well.

Combine to form dough

Using a fork or your hand, gradually incorporate the flour into the liquid from the edges of the well until a shaggy dough forms. If dough appears too dry, add up to 1–2 tablespoons more warm water; if too sticky, dust with up to 2 tablespoons additional flour.

Knead the dough

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. The dough should spring back when pressed. Alternatively, knead in a stand mixer with a dough hook on medium-low for 6–8 minutes.

Rest the dough

Shape the dough into a ball, coat lightly with 1 teaspoon oil, place in a bowl, and cover tightly with plastic wrap or a damp towel. Let rest at room temperature for 30 minutes to relax the gluten — this makes rolling easier and yields softer noodles. For an even softer bite, refrigerate for 1 hour; allow to come back to room temperature 20 minutes before rolling.

Divide and flatten

After resting, divide the dough into 4 equal portions. Keep portions you are not using covered. Flatten one piece with your palm or a rolling pin into a rectangle about 1/4 inch (6 mm) thick to feed into a pasta roller or to roll by hand.

Sheet and cut

If using a pasta machine: pass the flattened dough through the widest setting, fold and repeat 2–3 times to smooth, then progressively reduce the setting until you reach the desired thickness (noodle thickness for soft noodles: about setting 4–6 on most machines). If rolling by hand: roll the dough as thin as possible (about 1–1.5 mm) on a lightly floured surface. Dust sheets lightly with flour, fold or drape them and cut into 1/4–1/2 inch (6–12 mm) wide strips for soft, broad noodles or thinner for different texture. Unfold strips and toss lightly with a little flour to prevent sticking.

Rest cut noodles briefly

Lay the cut noodles on a lightly floured tray or clean cloth, separated, and let them rest 10–15 minutes. This helps them stiffen slightly and prevents excessive sticking during boiling.

Boil water

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the boiling water.

Cook noodles

Add a portion of the noodles (do not overcrowd; cook in batches if needed). Stir gently to separate. Fresh soft noodles cook quickly: boil for 2–4 minutes depending on thickness. Test one strip for doneness — it should be tender with a slight chew, not doughy. Thinner noodles may take 1.5–2 minutes; thicker ones up to 4 minutes.

Drain and refresh (optional for party service)

Immediately drain the cooked noodles in a colander. For serving hot in soups, you can add directly to the broth. For party service or to stop cooking and prevent sticking, rinse briefly under warm running water or plunge into an ice bath for cold salads (then drain). Toss with 1 teaspoon oil (neutral or sesame) to keep strands separate if holding before serving.

Finish and serve

Portion the noodles into serving bowls or onto a platter. If serving plain, drizzle a touch of oil and sprinkle 2 tablespoons chopped scallions or herbs as garnish. For party menus, keep plain noodles warm covered in a lightly oiled tray or insulated carrier and offer sauces or toppings on the side.