Egg noodles are a type of pasta made from a dough of flour, eggs, and water or milk. Noodles have a long history in China, with the earliest written references to wheat-dough noodles dating to the Eastern Han dynasty (25-220 CE); exactly when eggs began to be added to noodle dough is less well documented, though the practice is many centuries old. From these origins, egg noodles have since become a staple ingredient in cuisines around the world.
Chicken eggs are the most commonly used in egg noodles, though duck and quail eggs may also be employed. The ratio of eggs to flour can vary, with higher egg content resulting in a richer, more tender noodle.
Egg noodles are versatile and can be found in a wide array of culinary applications. In Chinese cuisine, they are used in classic dishes like chow mein, lo mein, and Shanghai-style fried noodles. Japanese cuisine features egg noodles in the form of udon and soba, while in Italy, they appear as tagliatelle, fettuccine, and other flat, ribbon-like pasta shapes. Across Europe, egg noodles are often used in soups, casseroles, and as an accompaniment to braised meats.
The flavor profile of egg noodles is characterized by a subtle, eggy richness that complements a variety of sauces and seasonings. They have a slightly chewy, tender texture that holds up well to simmering in broths or tossing in stir-fries. Egg noodles pair particularly well with bold, savory flavors, such as soy sauce, garlic, ginger, and various meat or vegetable ingredients.
When it comes to complementary ingredients, egg noodles shine when combined with proteins like chicken, beef, pork, or seafood, as well as fresh vegetables like cabbage, carrots, bean sprouts, and scallions. Aromatic spices and herbs, such as five-spice powder, white pepper, and cilantro, also enhance the flavor of egg noodle dishes. Sauces ranging from light, soy-based preparations to creamy, cheese-based ones can be tossed with egg noodles to create a wide array of satisfying meals.