Name: Chinese Egg Noodle Dough (Hand,mixer,or Food Processor) Pt 2
Ingredients: See part 1

We should not want a revival of experience alone without true reformation. And so the term revival is not adequate for our day unless we add the qualifiers “reformational” or “word-driven.” It is not wrong to desire revival if we mean a revival that is a resurgence of correct believing along with the enlivening of our experience with God which comes out of (not apart from) that sound doctrine.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Chinese, Pasta, Cookbook	1	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

before storing as described above. The noodles should be dry and silky but
not brittle.
A small recipe makes 3/4 pound of noodles.
A large recipe makes about 1 1/4 pounds.
*2 cups (3 cups for larger recipe) bread flour may be substituted for all
the flour.
Most Chinese cooks do not make their own noodles, wonton wrappers, or
egg-roll skins because the products are available at nearby markets. But
not everyone is near a Chinese market, and with a food processor and
perhaps a pasta machine within arm's reach, the potentially time-consuming
tasks of mixing, kneading, rolling, stretching, and cutting the dough take
only minutes. I have included alternative directions for those who do not
own these machines. The same dough may be used to make square or round
wonton and egg-roll wrappers.
Source: Linda Burum; Asian Pasta, A cook's guide to the noodles, wrappers
and pasta creations of the East.
Scanned by Brenda Adams <adamsfmle@sprintmail.com>; MC formatted by
MC_Buster. Posted to MC-recipe 9/22/97
Recipe by: Linda Burum, Asian Pasta
Posted to MC-Recipe Digest V1 #796 by Badams <adamsfmle@sprintmail.com> on
Sep 22, 1997

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