Back to 2 servings Noodles 200 g all-purpose or bread flour, about 1 1/2 cups 0.25 teaspoon salt 6 tablespoons cold water, about 90 g; add a little less in humid weather Spiced sweet soy sauce 1 cup light or regular soy sauce 0.5 cup dark brown sugar, or rock sugar 0.25 cup water 2 stalks scallions, white parts 5 slices fresh ginger 1 star anise 1 small piece cassia cinnamon 2 bay leaves 1 teaspoon whole Sichuan peppercorns 0.5 teaspoon fennel seeds 1 Chinese black cardamom (tsao-ko), optional To season 2 tablespoons chili oil, homemade or Sichuan-style 1 tablespoon Chinese sesame paste, thinned with about 1 1/2 tablespoons water; tahini works in a pinch 1 teaspoon minced garlic, about 2 cloves 2 tablespoons toasted peanuts, crushed 0.5 teaspoon sugar 0.25 teaspoon ground Sichuan pepper
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1 Step 1: Whisk the salt into the flour, then add the cold water gradually, stirring until shaggy lumps form. Press into a firm dough, cover and rest for 15 minutes.2 Step 2: Knead the dough for 2 to 3 minutes until smooth, then cover and rest for another 10 minutes.3 Step 3: Meanwhile, combine the soy sauce, brown sugar, water, scallions, ginger, star anise, cinnamon, bay leaves, Sichuan peppercorns, fennel seeds and cardamom in a small saucepan. Simmer uncovered over low heat for about 12 to 15 minutes, until bubbling and slightly thickened enough to coat a spoon.4 Step 4: Strain the spiced soy sauce into a jar and let it cool; it thickens further as it cools.5 Step 5: Roll the dough into a sheet about 8 mm (5/16 inch) thick, fold and re-roll once or twice for a chewier bite if you like, then cut into noodles about 8 mm wide. Dust lightly with flour and separate the strands.6 Step 6: Bring a large pot of water to a boil. Add the noodles in batches and cook over medium heat until just cooked through and slippery, about 3 to 5 minutes; they should float and show no white core in the center.7 Step 7: When the water returns to a boil, add a cup of cold water to stop the cooking and bring it back to a boil once more. Drain well, then rinse under cold running water and toss with a little oil so they do not stick.8 Step 8: Thin the sesame paste with water until smooth and pourable. Stir in the garlic and crushed peanuts.9 Step 9: Divide the noodles between two bowls. Add 1 tablespoon chili oil, 1 teaspoon of the sesame mixture, a spoonful of garlic and peanuts, a pinch of sugar and a pinch of ground Sichuan pepper to each bowl, then add 2 to 3 tablespoons of the spiced soy sauce to each bowl, adding gradually and tasting as you go.10 Step 10: Mix each bowl thoroughly right before eating so the sauce coats every strand.getsaucepan.com/r/acbab780-cae0-5b18-b4b9-7e5f3920245a
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