CHINESE EGG NOODLE DOUGH               Servings:

4   large     eggs                     2   T.    water
3   c.        flour

    Beat eggs with water.  Add flour.  Dough is very dry, so add more water
as necessary until dough adheres.  Knead 10-15 minutes.  Roll out to desired
thickness, cut into strips or squares.  Can be refrigerated several days or
frozen several weeks.