Noodles with Pickled Mustard Greens |
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| 2 | cups | white flour or 1 cup white flour and 1 cup semolina flour | ||
| ½ | teaspoon | salt | ||
| 10 | tablespoons | water | ||
| 1/2 | teaspoon | burnt baking soda | ||
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Combine flour, with salt and burnt baking soda. Add water and knead on surface for 15m.
Wrap tightly in a plastic wrap. Let it rest for 1 hour.
With a rolling pin, roll out the dough to create sheets.
With a knife, cut into strips.
| 1 | tablespoon | oil | ||
| 5 | cloves | garlic, minced | ||
| 1 | cup | pickled mustard greens, shredded or chopped | ||
| 2 | green onions, chopped | |||
| 1 | teaspoon | Shaoxing wine | ||
| 1 | tablespoon | soy sauce | ||
| 1/2 | pound | noodle recipe (1/2 the recipe) |
In a hot wok, stir-fry oil, garlic green onion and pickled mustard greens for 1m.
Boil noodles till al dente. Drain well,
Add noodles, Shaoxing wine, and soy sauce to the wok and stir fry for another minute.
| 1 | teaspoon | toasted sesame oil | ||
| 2 | tablespoons | cilantro, roughly chopped |
Garnish with toasted sesame oil and cilantro.