So, this is not a new recipe. You must have seen it earlier online. If you haven’t, then you are in for a treat. A couple of things to look out for while making this dish. If you are making the noodles by hand, make sure you dust them with plenty of flour to avoid sticking and take your time to unfurl each noodle. The noodles will double in size after boiling. Don’t make them too thin otherwise you end up with a mush. Also, feel free to improvise and add any other sauces, but make sure to include MSG in some form either in a stock cube, seasoning mix, directly or in any sauces that you add. It’s a must!
Ingredients
For the Sauce:
- 4-5 cloves of garlic, finely chopped (trust me, bro. Really fine)
- 1 spring onion, finely chopped (leave a few for garnish, if you prefer)
- 1 tsp of chilli flakes
- 2 tsp of chilli powder
- Half a stock cube (If you are using any packet noodles, substitute this for the seasoning mix)
- 2 tbsp of Soy sauce
- 1-1/2 tbsp of creamy peanut butter (add more if you want less spicy)
- 4 tbsp of sesame/groundnut oil
For the Noodles:
- 50 gms of All-purpose flour
- 2 gms of salt
- 30 gms of water (add more if required)
Procedure
- Make the noodle dough. Combine the flour, salt, and water until a soft dough forms. Leave it to rest for at least 30 mins to an hour.
- In a bowl, add the garlic, spring onion, chilli flakes, chilli powder, peanut butter, stock cube or seasoning packet, and soy sauce. Keep it aside.
- Flour the surface. Roll out the dough into a thin sheet. I wish I could specify millimeters of thickness, but neither of us would understand. Roll it as thin as possible, keeping in mind the noodles will double in thickness when boiled.
- Take the bottom half of the sheet and fold it over 2/3rds of the top edge. Flour the sheet in between. Now fold it back until it just covers the top edge of the bottom folded sheet. Flour it again. Fold the last overlapping dough back again to form a rectangular-ish shape.
- Slice into 1/2 inch noodles using a sharp knife. Unfurl each noodle after slicing, and dust it with plenty of flour to avoid sticking.
- Boil the noodles for 90 seconds in salted boiling water. Drain them.
- Heat the sesame/groundnut oil in a small pan until just smoking, and pour it over the sauce components and mix well.
- Add the noodles and mix thoroughly. Garnish with the spring onions.
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Thanks!!!