Chinese•comfort

Ban Mian (Handmade Noodles)

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Ingredients

Quantities are shown as originally provided.

100 g plain flour
100 g semolina flour (or plain flour)
100 ml water
2 g salt
1.20 l water
2 Knorr chicken stock cubes
2 bunches baby bok choy
100 g minced pork (seasoned with 1/2 tsp cornstarch and a pinch of salt & pepper)
30 g anchovies
2 large eggs
pepper (to taste)

1
Knead plain flour, semolina flour, water and salt together into a dough (for about 5 minutes). Let the dough rest for 1 to 2 hours, covered with a cling film so it won't dry out. At this point, the dough won't be very smooth but after resting, it will smoothen out.
2
After resting, remove the cling film. Cut the dough into 2 pieces, then roll out each piece into a thin rectangular sheet using a rolling pin. Roll as thinly as possible so the noodles won't taste dough-y. Fold the sheet of dough into halves or thirds then slice the dough into strips of your desired width. Repeat for the other piece of dough.
3
Extend the strips, pulling gently on each strip to make it thinner. The noodles should be slightly elastic.
4
Season the minced pork with 1/2 tsp of cornstarch, and a pinch of salt and pepper.
5
Bring a pot of water to a boil and cook the noodles. Strain the noodles and place in 2 separate bowls.
6
Using the same pot, bring 1.2 litres of water to a boil and add in 2 chicken stock cubes. Add in minced pork and baby bok choy and cook for 1-2 minutes. Lastly, add in eggs and cook for 30 seconds. Pour the soup and ingredients into the 2 bowls, over the noodles.
7
Meanwhile, deep fry anchovies in oil until crispy and browned. Garnish noodles with fried anchovies.