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AP Flour (中筋面粉), 250g.

Salt, ¼ tsp.

Water, 115g.

Ganhuangjiang (干黄酱) -or- Japanese Red Miso, 300g.

Tianmianjiang Sweet Bean Paste (甜面酱), 50g -or- Hoisin (海鲜酱).

Hot, boiled water, 150g.

Oil, ⅓ cup.

Pork Belly (五花肉), 100g.

1 leek (大葱) cut into 3 inch sections.

3 inch knob of ginger (姜), smashed.

¼ cup sugar.

1 tsp salt.

Healthy sprinkle MSG (味精).

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1. Add the salt to the flour, make a little well, and slowly add the water bit by bit… combining as you go.

2. Knead for 10 minutes -or- knead in a stand mixer on speed two for five minutes using the hook attachment.

3. Form into a little ball, then set the dough aside in a covered bowel for 15-30 minutes.

4. Cut the dough in half and form each piece into a rough rectangular shape.

5. Flour your work surface, then from the center out roll the piece out.

6. Flour both sides of the sheet, then wrap the edge of the sheet around your rolling pin and roll it up.

7. Fold the sheet in half 3-4 times, then make ½ cm slices into the dough to get noodles.

8. Loosen up the noodles, liberally dusting with flour to prevent sticking.

9. Prepare Sauce:

10. Add the ganhuangjiang (or red miso) and tianmianjiang to a bowl and slowly pour in the hot, boiled water while stirring constantly.

11. Dice the pork belly, chop the leek into sections, smash the ginger.

12. Over medium heat, add in the oil and the pork belly. Fry for ~2 minutes until a couple of the pieces are just starting to turn ever so slightly golden, take pork out.

13. Same medium heat, add the leek and ginger. Fry for ~2 minutes to flavor the oil.

14. With the heat on low now, toss the bean paste mixture into the oil. Fry, stirring constantly, for 15 minutes.

15. Add back the pork pieces, and continue stirring for ~20 minutes.

16. Season, then cook for another minute to dissolve in the salt, sugar, and MSG.

17. To boil the noodles: Toss the hand rolled noodles in a pot of boiling water. Once the water’s back up to a boil, about 1 minute, take them out.

Garnish with julienned cucumber, red radish, bleached diced Chinese celery and bean sprouts.