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Pasta, noodles & bread · Noodles

Egg noodles

Chinese-style wheat noodles enriched with egg; springy, yellow and good for lo mein, chow mein and soups.

Also called: wheat noodles, lo mein noodles, hokkien noodles, mie

A kind of noodles

19 recipes with it

What it is

Egg noodles are made from wheat flour and egg, sometimes with alkaline salts for extra spring and colour. They are sold fresh, frozen or dried in thin to thick strands. Hokkien noodles are thick, oiled and pre-cooked; Indonesian mie is similar. They are firmer and more elastic than Italian egg pasta.

How it’s used

  • Lo mein and chow mein
  • Wonton noodle soup
  • Hokkien mee and mie goreng
  • Crispy pan-fried noodle cakes

Characteristics

Texture
Springy and slightly chewy.
When cooked
Boil briefly (fresh 1–3 minutes), rinse in cold water if stir-frying so they don't stick.
Sold as
fresh, dried, frozen
Cooking uses
Commonly cooked, Suitable for boiling, Suitable for frying

Storage

Pantry-stable. Dried keeps in the pantry; fresh must be refrigerated and used by the date, or frozen.

Diet, allergens and safety

Contains Wheat, Gluten, Eggs.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat, gluten and egg.

Nutrition per 100 g

Energy
384 kcal
Protein
14.16 g
Carbohydrate
71.27 g
Fat
4.44 g
Fibre
3.3 g
Sugars
1.88 g

USDA FoodData Central: Noodles, egg, dry, enriched.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried pasta — Spaghetti or linguine boiled with a little baking soda mimics the spring; flavour differs.

Related ingredients

Recipes with egg noodles

See all 19

7 more

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