Egg noodles

Egg noodles refer to the long, round or flat noodles ( staple in Chinese cuisine) which are prepared from wheat flour, eggs,water and salt. The addition of eggs add flavor, color, and body. They're often used to make chow mein (in which the cooked noodles are formed into a pancake and fried on both sides) and lo mein (in which the noodles are stir-fried along with the other ingredients). Chow mein egg noodles are usually cut a bit thinner than lo mein noodles, but the two can be used interchangeably. The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles .Egg, lye, or food coloring may also be added to noodles made from wheat flour in order to give the noodles a yellow color. Arrowroot or tapioca starch is sometimes added to the flour mixture in low quantities to change the texture and tenderness of the egg noodles' strands. Egg noodles also cook very quickly, generally requiring less than 5 minutes to become al dente (cooked through, but still firm ) with thinner noodles requiring less time to cook. The shape and size of egg noodles vary as per the place of their origin, which may be Japan, China, Vietnam or Korea.