Ingredients

Method

• 500 g bread flour
• ½ cup water
• 1 t salt
• 1 T vegetable oil
• For the seasoning:
• 1 spring onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 T soya sauce
• 4 T vegetable oil
• 1 t chilli flakes
• ½ t sesame seeds
• ½ t ground Szechaun peppercorns

Method

Ingredients

1. Mix the flour, salt and water to form a dough. Transfer onto a clean work surface and knead for 10 minutes.

2. Divide the dough into 2 equal pieces, then shape into cubes. Drizzle the dough with a little vegetable oil, making sure it’s covered on all sides, then cover with a bowl or cling wrap and let it rest for an hour.

3. Bring a saucepan of water to a fast boil. Grasp one of the dough pieces with one hand on each end. Gently pull outwards, swinging the dough up and down, slapping the countertop as you pull and swing.

4. Pull the dough as far as you can until it feels like it’s about to break apart. Then, tear a hole in the centre of the noodle and pull apart to form 2 long strands, making sure it does not separate. Immediately place it into the boiling water and cook for 5 minutes. Meanwhile, heat the vegetable oil in a separate pan until smoking hot.

5. Drain the noodles and place in serving bowls. Add the seasoning and drizzle over the hot oil from the pan.

Find more noodles recipes here 

Photographs: Jan Ras
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones