How to Make Fresh Noodles Without Any Flour
You just need eggs
Maybe you can’t find any flour. Maybe, like me, you’ve foolishly decided not to eat any this month. Maybe you’re just really fucking bored.
Whatever the reason, if there comes a time when you want or need to make “noodles” without any flour — rice and grain flours included — make these.
Japanese egg crêpe “noodles” fall somewhere on the spectrum between obvious kitchen hack and total revelation. I’m not sure where. They’re basically super-thin omelets cooked in a nonstick skillet, rolled up, and cut into strips. Those strips are your noodles. Ta-da!
You can use them as a garnish for stir-fries, rice, or actual noodles, or toss them gently with sauce and pretend you’re eating actual noodles (strangely, this works). Last night, I had them with ginger-scallion sauce, but if you omit the soy sauce from the egg mixture, you’re no longer bound to make them Japanese, Chinese, or anything else (fresh tomato sauce and parm would be a good move).
The recipe below is adapted from Mark Bittman’s How to Bake Everything. Four eggs (two large crêpes, if you’re using a 12-inch skillet) will yield a side-dish-sized portion for two people. Needless to say, if you want more noodles, just make more crêpes…
