Hand-pulled noodles

Instructions

1. For the noodles, mix flour and salt together, add water and knead into a smooth dough, place in a container and cover and allow the dough to rest for 30 mins, knead the dough until smooth and soft and allow to rest covered for another 2 hours, knead the dough one last time and allow to rest for a further 2 hours. Cut dough into 70-80g pieces and form into a tablet shape, place on a well-oiled tray – cover and allow the dough to relax for another hour or so. Keep at room temperature until ready to eat.
2. For the spice mix, mix all ingredients, keep in an airtight container until needed
3. For the sauce, mix to combine,
4. To serve, heat a medium pot of water over high heat until water boils, lower heat to medium.
5. Roll a cylinder of dough lengthways with a rolling pin until 1cm thick, imprint the centre of the dough rectangle with a chopstick lengthways, grab each end of the dough and stretch with even gentle pressure, slapping the centre on the workbench as it gets longer, when the noodle is extended to your arm span, place on the bench and gently tear the noodle in half from the imprint of the chopstick earlier, gently place into the simmering water, allow to poach for 2-3 minutes.
6. Place small pot with the vegetable oil on the stove to heat up to 180’C or smoking.
7. Place the desired amount of the dressing into a serving bowl, drain water off the noodle and mix in the serving bowl, top with coriander and spring onions and a generous teaspoon of the spice mix, carefully pour over the smoking oil on the spice mix to waken the flavours up, and serve immediately. Toss to mix the sauce and chilli oil before eating.