THICK ASIAN RECIPE

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.