FRESH CHINESE EGG NOODLES RECIPES

Steps:

• Add flour, pinch of salt in a deep bowl. Pour in water slowly. Stir the flour with a tool. Stop pouring water when there is no dry flour in the mixing bowl (depending on the flour you are using, the water absorption might be different. )
• Knead the dough until your hand is clean, your bowl is clean and the dough is smooth. Then keep kneading for another 10 minutes.
• Cover with a wet cloth and rest for around 30 minutes.
• Transfer the dough to a large floured operating board. Roll it into a thick wrapper firstly.
• Roll the dough into paper-thin rectangle or round wrapper, keeping remaining dough covered with flour.
• Roll the dough into rectangle or round wrapper with around 0.5 cm in thick, keeping remaining dough covered with flour.
• Fold the large dough wrapper around 5cm wide. Each time after folding up, spread the surface with flour. Cut any irregular part if necessary.
• Cut the folded dough into thin strips with a sharp and dry knife.
• Spread flour on the surface before picking the noodle strips.
• Unfold the strips one by one and then shake the extra flour off.
• Cook them directly or refrigerated up to 7 days in air--tight bags. 

Steps:

• 1. Peel the ginger and garlic and finely grate into a large bowl.
  2. Add the soy sauce, vinegar, sesame oil and a pinch of black pepper, then mix to make a dressing.
  3. Trim and shred the cabbage and put it into a large pan of boiling salted water with the broccoli (cut into florets first, if using fresh) and noodles to cook for around 3 minutes, then add the mangetout for a final minute.
  4. Drain it all well, then toss in the bowl of dressing.
  5. Fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk).
  6. Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick.