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Wednesday, September 2, 2015

Homemade Yellow Noodles /Alkaline Noodles【碱水面/油面】



When I first came to the United States, I was so glad to see the yellow noodles/oil noodles available in the Asian supermarket. Until I started using them for my Malaysian dishes~~~It lack the unique pungent taste that the noodles back home carries and it is also much less springy which in my opinion is a huge turn off in gon loh (dry) and stir fry dishes.

I planned to make Harmee yesterday and figured that I have all the ingredients needed at home but yellow noodles.

Since I have sometimes at hand before dinner, I decided to make this alkaline noodles at home. And man, am I glad! My Harmee turned out to be better than ever!

家乡的炒面,干捞面,汤面用的都是碱水油面,来美国之后也买过美国亚洲超市的油面,长得和家乡的油面很像,但口感还是欠缺弹性而且少了碱面特有的味道,吃着总有点不太习惯。

昨天在家做了思念已久的虾面,熬制汤汁的时候顺便制作了这个油面,自己做的手工面就是好吃呀!   


Ingredients:(Make 3-4 portions)
1 cup/130 gm Bread flour (all purpose flour is fine too)+ 2 tbsp more for dusting
1/4 cup/ 60 ml water ( Use 50 ml if you can handle, makes crunchier noodles)
1 tsp Alkaline water
1/4 tsp salt
2-3 drops of yellow coloring   Optional

材料:(可制 3-4 人份)
1 cup/130 克 高筋面粉 (也可用中筋面粉)+ 2 大勺 手粉
1/4 cup/ 60 克 水 (如果你喜欢比较筋道的面条,用50-55克水)
1 tsp 碱水/枧水 
1/4 tsp 食盐
2-3 滴食用黄色素 (可无)


1. Mix together water, salt, food coloring and alkaline water until salt dissolves completely.

Note:If you can't find alkaline water in the supermarket, you can make it at home by baking 1/4 cup of baking soda in toaster oven at 250F/120C for an hour, let it cooled to room temperature and use 1/4 tsp mixing with 1 tsp of water in this recipe, the remaining baked soda can be stored in air tight container for future use.

2. Slowly adding the flour into the liquid mixture to form a very stiff dough, the dough may not hold together very well and looks a little crumbly or pebbly, which is absolutely OK, just cover with a clean muslin cloth or kitchen towel and let it rest at room temperature for 10 minutes. Turn the dough out onto a working space and knead the dough again to form a small stiff ball, this may take up to 2-3 minutes.

3. Divide the dough into 3-4 portions and roll each one out using a pasta machine, then combined two portion and roll again to form a larger piece, sprinkle some extra flour in between to prevent sticking together. Continue working until you get a one large sheet. Slowly work through the thickness setting one by one and roll the sheet as many time as you wish until you get a smooth looking one.

4. When you are happy with the thickness of your sheet, you can now turn it to the cutter at the machine and cut it into noodle, you can cut it to any thickness you like. (mine is number 4)。

Note:The noodles at this stage is called alkaline noodle (Ramen noodles). If you do not plan to use it immediately, add 1-2 tsp of flour on it to keep the noodles well floured, store the noodles in a box or zipped lock bag and refrigerate it for as long as 1-2 weeks.


1. 把碱水,盐,色素和水混合至溶解。

注:如无碱水可用1/4 杯小苏打(Baking Soda)入烤箱250F/120C 烤一个小时冷却,取1/4 tsp用混合1/2 tsp水用,剩下的装瓶收藏。

2. 把面粉缓缓加入水里,逐渐捏成一个硬面团,这个面团偏干,和不成团无所谓。用干净的布盖着,饧面20分钟。

3. 取压面机,把面团分成几个部分,先压成小面片。再把两片面片一起压成比较大的面片。逐渐把压面机的档号减小,把面片压薄。间中对折面片,多压几次,面片就开始逐渐平滑成型。间中可以加点手粉防粘。(我的压面机跟着我十几年走过几大陆了,还是忠心耿耿地服务着呢!)

4. 最后转到切面档,把面条切成自己喜欢的粗细即可。

注:这个时候做成的面条是碱面,如果不马上食用可以撒点干粉,装到盒子/塑料袋里冷藏。此面可以冷藏一个星期左右,冷冻库的话可以更久。





5. To make yellow/oil noodle, bring a pot of water to boil and prepare a ice bath aside.

6. Cook the noodle in boiling water for 45 seconds if you intended to use the noodle in noodle soup, 60 seconds if it is intended for stir fry or Gon Loh.

7. Take the noodle out and quickly dip it into ice bath for 30 seconds, drain and coat the noodles with some cooking oil, the oil noodle is now ready and could also be stored in the refrigerator for up to 3-5 days.

5. 煮滚一大锅水,然后边上放置一盆冰水备用。

6. 把面条入滚水里煮,如果面条要做汤面用的话,煮45秒。如果是要炒面或干拌用的话,可煮60秒。

7. 快速捞出泡到冰水里30秒。取出沥干拌入食油即成油面。

此面口感弹牙爽口,带着微微的碱水味,非常爽口美味。用不完的油面可装到盒子里冷藏3-4天。













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