E-soft Noodle Recipe

Prepare baking soda solution

Dissolve 1 teaspoon of baking soda in 1 tablespoon of warm water. Set aside. This slightly alkalizes the dough for a supple, soft texture.

In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt until evenly combined.

Make a well in the center of the flour. Add 1 cup warm water, 1 beaten egg, 2 tablespoons vegetable oil, and the dissolved baking soda solution into the well.

Using a fork or your fingers, gradually draw the flour into the wet ingredients until a shaggy dough forms. When it becomes difficult to incorporate with the fork, use your hands.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky; add up to 1 tablespoon more flour if too sticky, or a little water if too dry.

Form the dough into a ball, lightly oil the surface with a little vegetable oil to prevent drying, cover with plastic wrap or a damp towel, and let rest at room temperature for 30 minutes. Rest relaxes gluten and yields a softer noodle.

After resting, divide the dough into 4 equal pieces. Work with one piece at a time and keep the others covered to prevent drying.

On a lightly floured surface, roll a piece into a sheet about 1/8 inch (3 mm) thick. Fold the sheet loosely in half or dust with flour and roll again to keep shape. Using a sharp knife or bench scraper, cut into 1/4 inch (6 mm) wide strips for medium-thickness noodles (adjust width to your preference). Unfold and toss gently with a little flour so strands don’t stick.

Repeat with remaining dough pieces. If not cooking immediately, spread noodles in a single layer on a tray dusted with flour and cover lightly with plastic to prevent drying; they can rest up to 30 minutes before cooking.

Bring 6 cups water to a rolling boil in a large pot. Add 1 teaspoon salt. Carefully add a portion of the freshly cut noodles (do not overcrowd; cook in batches if necessary). Fresh noodles cook quickly—boil 2–3 minutes until tender but still with slight bite (al dente). Test one strand for doneness.

As noodles cook, prepare the sauce: in a small bowl combine 3 tablespoons soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon white pepper. Stir to combine.

When noodles are done, reserve 1/4 cup of the pasta water, then drain noodles in a colander and immediately rinse briefly under warm water to stop cooking and remove excess surface starch (this keeps them soft and pliable).

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, add 2 cloves minced garlic and sauté 20–30 seconds until fragrant but not browned.

Add the drained noodles to the skillet and stir-fry gently for 1–2 minutes to heat through and coat with oil.

Pour the prepared sauce evenly over the noodles and toss to coat. If the mixture looks dry, add up to 2 tablespoons reserved pasta water or cornstarch slurry (the slurry adds slight gloss and helps sauce cling). Stir-fry for another 30–60 seconds until sauce thickens slightly and noodles are evenly coated.

Taste and adjust seasoning: add a pinch more salt or a splash of soy sauce if needed. Finish by adding sliced scallions and toss briefly to combine.

Transfer E-Soft Noodles to serving plates and drizzle with a few drops more sesame oil if desired. Serve immediately while warm.