Been craving noodles. I generally love soupy noodle dishes and noodles in general, but I never really liked store-bought yellow noodles, or mi gemuk as I liked to call them. I find them to have a very unpleasant aftertaste, and some are so full of boric acid and lord knows what other additives, I really just don’t feel motivated to put any of that in my tummy.
Still, I really wanted some curry noodles, so Kak’mbang suggested we make our own. Found an archived article from Sinar Harian with a decent looking recipe, so I used it as a base.
I modified this recipe for the breadmaker, but you can also use a mixer or knead the dough by hand. I used my Marcato Ampia 150 pasta roller to cut the noodles. Seriously, with all this equipment to make the noodles, I wonder why I didn’t think of this sooner. These noodles were delicious and free of dodgy chemicals, and very very worth the time and effort. Do give it a try!
Edit: I’ve added additional steps to make the noodles turn out more springy and with better texture. High-protein flour helps improve the texture of the noodles, as well as the addition of baking soda. If you have the time, you can invest it in making baked baking soda, where the heating process transforms baking soda (sodium bicarbonate) to sodium carbonate, which is alkaline in nature. The soda will work the same way as what we call air kapur or lye water.
Yellow Noodles (Mi Kuning)
- 1 egg, plus enough water to make 250 grams liquid
- 1/2 teaspoon baking soda OR baked baking soda
- 500 grams bread flour
- 2 tablespoons plus 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- Cornstarch for dusting
- 3 tablespoons cooking oil
- Water for boiling noodles
In your breadmaker pan, add the water and egg.
Add the baking soda and stir to combine.
Add the flour, 1 teaspoon salt and turmeric powder.
Transfer the pan to your breadmaker, and start your Pasta or similar program if available. Alternatively, start the Dough program and let the knead cycle run for about 15 minutes. The dough will be very stiff and your machine may be groaning from working quite hard. Let rest for 30 minutes.
Transfer the dough to a clean work surface.
Divide the dough into 4 pieces.
Flatten the dough, and run it through your pasta roller several times, working your way through the thickness settings to a thickness of about 3 mm. On my Marcato Ampia 150, I worked my way from 0 to number 3.
Cut the rolled out dough in half crosswise.
Brush both sides of the sheets with oil.
Drape the sheets in a lightly greased tray, while repeating with the remaining dough.
Run the oiled pasta sheets through the pasta roller, using the spaghetti cutter or equivalent.
Bring a large pot of water to a boil, and add the remaining 2 tablespoons of salt.
Drop the noodles into the water in batches and cook, until noodles float to the surface, 60 to 90 seconds.
Remove from the water using a strainer, and rinse with cold water to stop the cooking process.
Drizzle with the remaining cooking oil, and toss to evenly coat.
Use as desired. Noodles can be stored in the fridge for up to 1 week.