INGREDIENTS
Serve 4
250 Gr. All purpose flour, about 2 cups
125 ml water, ( ½ cup+2 tsp)
1/4 Teaspoon Salt
Cooking oil, for coating the dough (1-2 tablespoons)
SAUCE RECIPE
3 Tablespoons Vegetable oil
500 Gr. minced pork
1 Tablespoon Scallions finely chopped
2 Teaspoon Garlic finely minced
Chilli flakes to taste
Chilli powder
1/2 Teaspoon Ground Sichuan Pepper
2 Tablespoons Soy Sauce
1 Tablespoon Chinese black vinegar
PREPARATION
Mix the flour, water and salt in a bowl of a stand mixer with a dough hook. Knead for 5 minutes until fully combined and very smooth.
I use a stand mixer with a dough hook and knead for 5 minutes
Divide the dough in 8 equal pieces and knead each roll into an oval shape, like a Gerkin pickle.
Coat each piece with a little bit of vegetable oil and place them on a plate. Cover with cling film then leave to rest for 1 hour.
Heat up a pot of water – While waiting, flatten each dough piece into a rectangle, with a rolling pin.
When the water starts to boil, start the process of pulling the noodle triangles.
Press the dough in the middle length wise with a chopstick.
Hold each end of the dough and pull gently until it stretches to your preferred thickness. We like ours very thin and the key is to pull very very gently, to avoid your dough to break. Remember the dough expands quite a lot in the water.
Stretch the rectangle and when you have the desired thickness, split in the middle and open up until you obtain a long strip of dough.
Using a heavy base pan, saute the minced garlic for a minute and then add the minced pork. Saute the meat until fully cooked, then add all the other sauce ingredients; chilli, chilli powder, soy sauce and vinegar. Mix well.
Cook the noodles 4 strands at a time for about a minute or so. It should still be firm to the tooth.
Pour the noodles in individual bowl with a large spoonful of minced pork preparation. Garnish with coriander and minced scallions.
Mix well and serve !
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