13 oz all purpose flour
7 fl oz water
½ tsp salt
oil, for greasing
½ cup noodle cooking water
For Chilli Oil:
7 fl oz peanut oil
4 tbsp soy sauce
3 tbsp chilli flakes
1½ tbsp vinegar
3 cloves garlic, peeled and finely diced
3 green shallots sticks, finely chopped
½ tsp cumin
3 tsp sesame seeds, toasted
3½ oz pork mince, optional
Mix the flour, water, and salt together until shaggy in texture. Knead for 5 minutes in a mixer with a dough hook until smooth and elastic.
Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat them in oil. Cover and rest at room temperature for 3 hours to allow the dough to relax.
Put on a large pot of water to boil.
Roll out all the pieces of dough on a lightly greased surface using a small greased rolling pin. Each piece should be around 2½ to 3-inch wide and a bit longer than the rolling pin. Firmly press the rolling pin against the center vertically leaving a depression.
Oi hands lightly and then gently pull it apart using the depression as an opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt.
Place directly into the water and cook for 1 minute or until it rises to the surface.
Chili Oil:
Add all ingredients in a small saucepan and heat through until pork is cooked. If not using pork, just heat for 1 minute. Keep the lid on to keep it warm.
To Assemble:
Place noodles in a bowl and pour the hot chili over it.
Serve and enjoy.
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