Traditional Dan Dan Noodles

Finely mince the pork belly.

Heat 1 tbsp oil in a skillet over a high flame, add the pork belly, and stir fry for 20-30 seconds. Add the seasoning and stir fry until they are crisp and fragrant. ● Salt 1tsp / 5g ● Soy sauce 1tbsp / 15ml ● Shaoxing wine 1tbsp / 15ml

Place 2 cups (1lb 2oz / 500g) of flour on a pastry board or in a deep bowl. Make a well in the center of the flour; add 1tsp / 3g baking soda and 7oz / 200ml water. Gradually mix with hands or a wooden spoon until well blended. Gather into a ball and knead on a floured surface until smooth, about 10 minutes. Wrap the dough with plastic wrap and rest for 40 - 60 minutes.

Add the 7 oz / 200g cornstarch in a cotton bag. Seal it with the strings.

On a lightly floured surface, roll the dough into a paper-thin rectangle. Dust the top of dough with flour to prevent sticking while rolling. Roll the dough with a wooden stick. Remove the stick and press down to make the dough flatten. Repeat the same step 2 more times. Divide the dough into 3 portions. Layer them on top of each other and fold it into 2 inches wide. Cut the dough into ⅕ inch (0.5 cm) width noodle strips. Unroll noodles and allow them to dry before cooking.

Drizzle each serving bowl with soy sauce.

Cook the noodles in plenty of boiling water until they are just al dente - take care not to overcook them. Shake them in a colander to remove the water. Divide the noodles into 3 serving bowls(with soy sauce).

Top each one with a spoonful of preserved vegetable, 3~4 spoonful of cooked pork belly, a spoonful of chili oil (to taste), and sprinkle with the chopped green onions.

Serve immediately. When the bowl is on the table, give the noodles a good stir until the sauce and meat are evenly distributed.

Use high heat with boiling water when cooking the noodles. Cook them until al dente. Do not overcook the noodles.