Egg Noodles

Egg noodles are noodles made from wheat flour dough enriched with egg, which gives the finished noodle a yellow color and a firmer, more elastic, chewier texture than noodles made from flour and water alone. They appear across many culinary traditions under different names and forms, including European egg noodles used in dishes such as buttered noodles and casseroles, and the wheat-and-egg noodle doughs used across Chinese cooking for dishes such as lo mein, chow mein and wonton noodle soup. Fresh versions are cut into ribbons of varying widths, while dried versions are widely sold packaged for home cooking.