Step 1

1)In a wok, heat up the cooking oil until it started smoking. Turn off the heat and wait for 3 minutes.

Step 2

2)Add sesame seeds and cook for 1 minute until they turn light golden browned.

Step 3

3)Add chili flakes and chili powder. Stir for 1 minute.

Step 4

4)Add black vinegar. It will evaporate in the heat leaving only the fragrant to the oil.

Step 5

5)Once it is totally cool down, transfer to a clean jar.

Step 6

1)Dissolve salt and baking soda in the warm water.

Step 7

2)Combine the water into all-purpose flour. Mix with chopsticks until the flour become flaky.

Step 8

3)Using hand, combine everything into a rough dough. Cover with a cling wrap and let rest for 30 minutes.

Step 9

4)After 30 minutes, fold the dough for 1-2 minutes until the surface is smooth. Rest for another 30 minutes.

Step 10

5)Fold the dough for 1-2 minutes until the surface is smooth and rest for the final round – 1 hour.

Step 11

6)Divide the dough into 2 portions so that it is easier to work with. Roll both portions into a ball.

Step 12

7)Dust the counter and dough with corn starch. Gently press it down with rolling pin. Rotate 45° and repeat until the dough is flatten to about 1 cm thick.

Step 13

8)Wrap the dough around the pin and roll it forth and back. Unwrap and rotate the dough at 45° and repeat this technique until the dough is flatten to 0.3-0.4cm thick.

Step 14

9)Now, roll to shape the dough into a 45 x 23 cm rectangle thin sheet. Dust both sides with corn starch.

Step 15

10)Fold the sheet like a Chinese fan, but wide at the bottom layer and narrow at the top.

Step 16

11)Slice it thinly. Every time you cut, make sure it is a clean cut. Or else the noodles are going to stick together.

Step 17

12)Cover with a cling wrap and set aside until ready to cook. Repeat step 1-12 for the second portion of the dough.

Step 18

1)In a bowl, combine soy sauce, dark soy sauce, sesame oil and sugar.

Step 19

2)Preheat the cooking oil in a non-stick pan, add minced garlic and sauté until fragrant over medium heat.

Step 20

3)Add taucu and saute until fragrant over low heat.

Step 21

4)Add the minced “pork” and ginger, stir-fry and break them down with the turner.

Step 22

5)Add the sauce and stir well. Then, add water and let simmer for 3 minutes over low heat.

Step 23

6)Season with salt. Turn off the heat and set aside.

Step 24

1)Bring a pot of water to boil, blanch the bok choy for 2 minutes. Remove from the water and set aside.

Step 25

2)In the same pot of water, cook noodles for 2 minutes or so until soft yet chewy. Strain and set aside.

Step 26

3)Prepare 2 bowls. Add 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp black vinegar into each bowl.

Step 27

4)Divide the noodles into 2 bowls. Then add about 1/2 cup of the water you used to cook noodles.

Step 28

5)Top the noodles with braised “pork” and garnish with sesame seeds, spring onion, blanched bok choy and drizzle some chili oil over it.

Step 29

6)Serve immediate, enjoy!