Parsley Noodles

Published October 5, 2014 by Ninik Becker

Parsley noodles

Experiment Today is Parsley Noodles. Combined with red sauce that made from coarsely ground dried red chili plus other ingredients.

In the first experiment I did not expect much to be perfect, but it turned out good too. Parsley can be replaced with other herbs according to your taste and the type of sauce can also be adjusted as well with the addition of a variety of meat, chicken or seafood.

I myself enjoyed it with ‘spicy pulled chicken‘ (not in the photo).

Parsley noodles

Experiment don’t need to make it too much so if it fails won’t be too disappointed to throw away. In this case I didn’t throw any.

Parsley Noodles :

  • 1 cup plain flour + for extra
  • 1/2 cup finely chopped fresh parsley
  • 1 egg
  • 1/4 to 1/3 cup of water
  • a pinch of salt
  • 1 tbsp oil


Select good quality parsley, wash and drain.

Fresh parsley

Chop finely and squeeze the juice, use only the parsley. Set aside.

Fresh parsley

Mix flour, salt, egg, oil in a bowl. Stir and add water little at a time to make the right dough (the water may less or more). Knead about 2 minutes, add chopped parsley and continue kneading until the dough smooth and elastic. Shape into a ball and rest for 10 minutes.

Parsley noodle dough

Use a rolling-pin and extra flour, roll the dough into thin dough sheet. Using pasta machine if you have. The thickness will affect the texture of the noodles.

Parsley noodle dough

Don’t forget to drizzle with extra flour to prevent stick each other, cut as desired, can be small or wide noodles.

I like a thick noodles so that I can really taste the elasticity of noodles.

Parsley noodles

Let dry for a while. Cook in a large pot with hot boiling water, little at time to keep the water boiling. My noodle was thick, I cooked about 3 minutes, they will appear on the surface. The color slightly green from the parsley.

Parsley noodles

Put in a colander and rinse with cold water, drain.



  • 2 tsp coarsely ground dried red chili
  • 1 tbsp fried onion
  • 1 tbsp light soy sauce
  • 1 tbsp oil
  • 1 tsp oyster sauce (optional)
  • 1 cup chicken stock

In a pan medium heat, drop the oil and sauté dried red chili, stir 1 minutes.

Add fried onion, soy sauce, stock and oyster sauce (if using). Bring to boil and cook for 2 or 3 minutes.

Serve with parsley noodles and sprinkle with fresh chopped parsley.

Enjoy with your choice of complementary.

parsley noodles



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