Serves: Makes 2 very long noodles

Ingredients

• 280g All Purpose Flour
• 150ml Water, room temp
• ½ tsp Salt
• 2 Tbsp Neutral Oil, grapeseed, avocado
• 5cm Ginger, julienned
• 4 Spring Onions, quartered
• 12 Dried Small Shiitake Mushrooms, rehydrated
• 2 Tbsp Shaoxing Wine
• 2 Tbsp Oyster Sauce
• 2 Tbsp Soy Sauce
• 1 Tbsp Dark Soy Sauce
• 1 tsp Sugar
• 1 tsp White Pepper
• 1 tsp Cornstarch, dissolved in 2 Tbsp Water

Method

1. To make the noodles, combine the flour, salt and water in a mixing bowl and stir with chopsticks until a shaggy dough forms.  Knead for 5 minutes until a rough ball forms, rest for 10 minutes then knead for a further 5 minutes until a smooth ball forms.  Cover and set aside for 30 minutes.  Divide the dough in half.  Take one piece of the dough and poke a hole in the middle to create a circle.  Stretch this circle out by banging it on the kitchen countertop while pulling.  Once the noodle is about 1m long, break it at its thinnest point and coil it into an oiled plate, rubbing more oil on the top.  Repeat with the other piece of dough.
   
   
2. To make the sauce, heat your oil in a wok over medium-high heat then fry the ginger, spring onions and shiitake mushrooms for 2-3 minutes or until fragrant.  Add the Shaoxing wine, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper and cornstarch and cook for 1-2 minutes or until thickened.  Set aside.
   
   
3. To cook the noodles, bring a pot of water to a simmer.  Pick up the outer end of the coiled noodle, and using your other hand stretch a section out to your required thickness (I like em thicc) before dropping it into the water.  Continue with the rest of the noodle, being careful not to break it!  Bring the water to a boil and cook for 5 minutes.  Toss noodles through sauce with a bit of cooking water until coated - serve and slurp!

This recipe was created by Dan Dumbrell, check out Dan's Instagram here.