Ready for some Home-made Shou Gong Mian noodle (手工面)? Not sure what it is Shou Gong Mian? Read my part 1 article here https://hive.blog/hive-120586/@holmiumz/eatlikeasians-learn-more-about-asians-handmade-noodle-shou-gong-mian-part-1
Here are the simple recipe and cooking instructions:
++Shou Gong Mian (Ban Mian, You Mian or Mee Hoon Kueh++ - practically just the shape diffferent so if you are making this at home, you can make it any shape and name them anything you want :D )
Prepare
- 2 cups wheat or all purpose flour
- 1/2 teaspoon salt
- 1 cup water
- 1 egg
- 1 tablespoon vegetable oil
- Prepare a large bowl or mixing bowl
- Add the flour, salt, egg and oil into the bowl and start to mix them together
- Add some water (recommended gradually adding them by tablespoon) into the mixture and begin to knead them into a dough (do not add too much of water. Just enough for it to form the dough)
- You can also use electric mixer to mix them but I would recommend for hand mixing and kneading so that you can control the texture and smoothness of the dough
- Once the dough is formed, let it rest in room temperature for about 1 hour. You know it is ready when you can start to ply or pinch them into small pieces
- Divide the dough into 4 to 6 pieces as we need to work on it 1 piece at a time (cover the other pieces so that it wont dry out)
- Take 1 of the piece, flatten it and start to roll flat (as flat possible). The thinner it is, the better for cooking and texture.
- Cut the flatten dough into stripes or squares or any shape you like using a knife or pizza cutter. You may want to toss some flour to make it less sticky to each other.
- Now your noodle is ready to be cook with the soup, which we will cover next.
++Broth++
We will cover mince pork-based here but you can try with chicken stock as well, which is the same way of cooking. Some may add fresh prawn to add sweetness to the soup.
Prepare
- 300g minced pork
- 4 cloves garlic (peeled and crushed)
- 1 cup of Ikan Bilis (dried anchovies)
- 5 to 7 pieces shitake mushrooms (sliced them thinly)
- 1 bunch of spinach (or choi sum, baby bak choy)
- 10 cups of (about 2 ltr) of water
- 1 egg
- Vegetable oil
- Extra garnish to be put on top such as chopped green onions and dried shallots
Step 1: Marinate the minced pork with some sesame oil, salt, pepper, and 1 tablespoon corn starch. (add half teaspoon of sugar if you wish)
Step 2: Prepare Ikan Bilis by frying them till perfection by frying them into golden brown colors in a preheat medium pan with oil (not too much of oil, just enough to fry will do). Absorbed any extra oil with kitchen towel.
Step 3: Boil the soup with the water in the large pot. Add in the garlic, mushrooms, ikan bilis and some salt (add some sugar if you wish) and let it simmer for about 45 minutes. You want further season with salt, pepper and sugar to the taste of your liking
**Step 4: **Ready to serve with the following:
- Boil 1 portion of the noodle for 1 minute into boiled water. Take out and rest on a plate
- Boil 2 or 3 large scoop of soup you made 1 Step 3. Add on Mince pork (Step 2) and let it continue to cook for 1 to 1.5 minute.
- Add in the portion of the half-cooked noodle into the soup and vegetable, let it continue to cook for 0.5 to 1 minute
- Crack an egg into the soup and let it cook as it is (without stirring the yolk).
- Ready to serve when the egg white is cooked but the yolk is still half cooked (runny egg yolk)
- Transfer to your serving bold, add on additional garnish you have prepare and you are good to eat your every own Shou Gong Mian (handmade noodle)
Hope you enjoy!
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