- Start by making the noodle dough, add 100g of whole egg and 30ml of cold water to a bowl and whisk until the egg is incorporated into the water. Now add 260g of strong bread flour and 1 tsp of salt to a large mixing bowl. Slowly add the egg and water to the flour whilst mixing continually so that all of the flour gets hydrated. When all of the liquid is added the flour should almost look like a crumble.
3. After 30 minutes of resting, the dough should be much smoother and easier to work with. Kneed the dough again for 5 minutes then roll back into a ball and clingfilm one last time then rest again for a final 30 minutes. This process allows the gluten in the flour to be more active ensuring a smoother dough.
4. Now the dough should be ready to work with, lightly dust a work surface with flour and place the dough onto the work surface. Using a rolling pin flatten out the dough so that it becomes flat. Roll the dough until the dough becomes stretched and form a large flattish square piece of dough.
6. To cut the noodles firstly overlap the dough into itself 3 times to make it easier to cut. Use a sharp large knife (I like to use a cleaver) and cut the dough into 1-2mm noodles. When all the noodles are cut dust again with flour and place the noodles onto a tray for now.
8. Last thing to prepare before cooking is the sauce, finely mince 1 tbsp of garlic and 1 tbsp of ginger. Now in a bowl add 3 tbsp light soy, 2-3 tbsp of dark soy (depending on how dark you want the dish to be), 1 tbsp sesame oil, 1 tbsp black rice vinegar and 1 tbsp sugar. Mix well until all the sugar has dissolved.
9. Now to cook, start by placing a large pan of water onto a high heat and bring to a boil. When boiling add the noodles and cook for 3-5 minutes (depending on how thick they were cut). When cooked drain off the noodles into a strainer and rinse under cold water to stop the cooking process. You want the noodles to be slightly under cooked as we will cook again when we add to the other ingredients.
10. To cook the remaining ingredients place a large pan or wok onto a high heat. Add a drizzle of oil then fry the prawns when the pan is smoking hot. Cook for 1 minute either side until the prawns become nicely red and crispy. Remove the prawns from the pan and place to one side to prevent them from overcooking then add another drizzle of oil, the sliced onion, pepper, pak choi and spring onions and stir fry for 2 minutes.
12. To finish the dish adjust the seasoning by adding either more light soy, sugar or a pinch of black pepper. Add dried chilli flakes if you want a little heat and a generous amount of sesame seeds. Mix well and divide into serving bowls and devour…Hope you like this recipe…