Miki are a type of fresh thick egg noodle popular in the Philippines. This version, developed by chef Sheldon Simeon, can be enjoyed in his Meat-Lovers’ Miki Noodles recipe or any soup or stir-fry recipe where miki noodles are called for.
In soup applications, what sets miki apart is that the noodles are often cooked in the broth, thickening it with their starch. What you end up with is a lot like chicken and dumplings. For this purpose, fresh noodles can’t be beat. If using miki in stir-fries, you will want to parcook them before; simply boil them in water until nearly done before introducing them to the pan with other ingredients. Making your own noodles at home sounds intimidating, but for these very simple egg noodles, it’s incredibly straightforward: All you need are just a few ingredients and a rolling pin. The lye water helps give the noodles a springy texture. Don’t worry about making your noodles look picture-perfect—rustic strands are part of the charm.
This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.
What you’ll need
Wooden Spoon
$7 At Amazon
French Rolling Pin
$21 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Large Pot
$55 $48 At Amazon
Recipe information
Total Time
1 hour 15 minutes
Yield
4–6 servings
Ingredients
3¾
1
1
1
¼
½
Need to make a substitution?
Preparation
Step 1
Mix 3¾ cups plus 1 Tbsp. (477 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl to combine.
Step 2
Whisk 1 large egg, 1 large egg yolk, ¼ cup vegetable oil, ½ tsp. food-grade lye water, and ⅔ cup plus 3 Tbsp. water in a medium bowl to combine.
Step 3
Make a well in the center of dry ingredients and pour in egg mixture. Using your hands or a wooden spoon, incorporate dry ingredients until a shaggy dough comes together; mix in up to 1 Tbsp. more water if any patches of dry flour remain. Transfer dough to a lightly floured surface and knead until smooth and cohesive, 8–10 minutes. Cover with plastic wrap and let rest at room temperature 10 minutes and up to 1 hour.
Step 4
Divide dough in half. Working with 1 half and keeping remaining half covered, roll out dough on a lightly floured surface into a long, narrow ⅛"–¼"-thick rectangle. Dust lightly with flour. Starting at a short end, fold dough into thirds (do not to press too firmly; you want to keep dough from sticking to itself). Cut into ¼"-wide ribbons with a sharp knife. Gently unfurl ribbons and transfer to a lightly floured rimmed baking sheet. Repeat with remaining half of dough.
Step 5
Cook noodles in a large pot of boiling water until tender, 8–10 minutes. Drain.
Do Ahead: Dough can be made 1 day ahead. Wrap in plastic and chill. Bring to room temperature before using.
