Episode 1:
Homemade Chili Oil Noodle
Ingredients
3 cups flour (408 g)
3/4 cup + 2 tbsp water (205 ml)
1 tsp salt
Pinch of sugar (optional)
For the Chili Oil:
3 cloves garlic
1/3 cup green onion (chopped)
1/3 cup cilantro (chopped)
1/3 cup crispy caramelized onion
3 tbsp soy sauce
1 tsp black vinegar
1 1/2 tbsp chili flakes- or to taste
2 tbsp sesame seeds
1 tsp honey
1/2 cup sesame oil or vegetable oil
For the Top:
2-3 green onions
Sesame seeds
Fried egg
Instructions:
Place the flour on a work surface and make a well. Add salt over the flour. Add the water to the well.
Using a fork, slowly move more flour from the sides to the well by moving your fork around the well and rolling up the dough. (You can also prepare the dough in a bowl).
Using your hands knead the dough for 4-5 min. It’s going to be dry and tough initially, don’t worry, continue to knead and the dough will stick together after a while. Knead the dough into a ball, cover it with plastic wrap, and let it rest at room temp for 30 min. It will not look smooth at this step, don’t worry.
30 min later, knead the dough for 3-4 min using your hand, cover it again, and let it rest for more than 30 min. Repeat this process one or two more times, intil the dough is smooth as shown in the Reel.
Slice the dough into 4 equal pieces and run it through a pasta roller.
Using a pasta cutter attachment or simply using any cutter, cut the sheets into noodle shape, and sprinkle with a bit of extra flour. On a pasta drying rack, dry out the ready noodles (or hang them over the back of a clean chair) for 5-7 min to dry.
Bring a large pot of salted water to boil.
Cook noodles for 3-4 min. Drain and wash the noodles with cold water.