Chinese Homemade Noodles

1/2 squash, cut into bite sized pieces, about 1-2-inches length

3.5 oz. (100 g) pork or beef, cut into thin strips, about 1-inch length

1 tsp. chopped scallion

10 oz. (300 g) all-purpose flour (alternatively, white whole wheat might work as well)

1/2  cup water

1 tsp.sweet fermented flour paste

1 tsp.soy sauce, low sodium

1 tsp. salt, or to taste,

1 tsp. cane sugar

1 tsp. Shao-Hsing rice wine or dry sherry.

 

1. In a bowl, gently combine ground pork strips with chopped scallion, 1 tsp. sweet fermented flour paste, and Seasoning A, mix well and set aside.

 

2. Add flour in a big basin, drizzle 1/2 cup water in occasionally, use both of your hands to make dough, knead the dough for 3-5 minutes (P1). Then cover with a wet cloth and let rise for 1-2 hours (P2).

P1

P2

3. Roll out the dough with a rolling pole to a large flat bread (P3&4).

P3

P4

4. Fold the flat bread and cut according to P5.     

P5

5. Put a large pot of  water on to boil, toss the noodles into it, cook over medium heat until barely tender, which will take about 3-5 minutes. Then drain well in a colander and dump into a bowl.

6. Stir fry the pork strips with 2 tbsps.vegetable oil in a wok over medium heat, cook until the meat turns white, but do not brown. Then add the squash, 1/2 cup  water, and 1 tsp.soy sauce back into the wok, continue to cook over medium heat until the squash turns out tender, taste and correct for salt as desired when nears done.

7. Spoon over the noodles evenly and serve hot (P6).

P6
 

Tips:

1. At Step 3, try not to pour the water into the flour at one time, you can drizzle as needed.

2. At Step 3, leave the dough to rise for 1-2 hour can make it more pliable and tough.

3. At Step 4, you'd better toss pinch of  flour on the flat bread occasionally while rolling out to prevent it from sticking.