Ingredients
- 280g flour
- 160g warm water
- A pinch salt
- 3 tbsp veg oil
- 2 cloves garlic, minced
- 2 spring onions finely sliced
- 1 tsp chilli flakes
- 0.5 tsp cumin seeds
- 0.5 tsp Szechuan peppercorns
Method
1. Start by making the dough. In a mixing bowl place the flour and salt. Make a well in the centre and pour in the water.
2. Mix until it comes together and you have a shaggy dough. Then turn it out and knead for 6-7 minutes or until you have a smooth dough.
3. Cut into 4 pieces and roll into rounds.
4. Pour 0.5 tsp of oil into a bowl and place the dough ball into it, cover and let rest for 1 hour.
5. When ready, place a large pot of salted water on to boil, and the remainder of the oil in a small pot to heat.
6. Working with one dough ball at a time, flatten it out then make a divot in the centre with a chopstick. Then grab each end and pull to stretch it. Once you have pulled it to around 1 metre, tear the strip in half.
7. Place the pulled noodles into the boiling water and cook for 3-4 minutes.
8. Place the garlic, spring onions, chilli, cumin and Szechuan peppercorns into your bowl.
9. Carefully pour the hot oil over the spices and veg in the bowl before adding in the cooked and drained noodles. Give them a mix and you are good to eat.