We Chinese can make noodles with scissors
Stir Fry:
1 Tbsp. Cooking Oil
3 Tbsp. Vegan Butter (or butter)
3 Tbsp. Soy Sauce
1 Tbsp. Dark Soy Sauce
1 Tbsp. Garlic, minced
2 Birds Eye Chilies or Thai Chilies
1 Tsp Red Chili Flakes
1/4 Cup Chives, chopped
1 Tbsp. sesame seeds (optional)
Instructions:
Make the dough - In a large mixing bowl, add salt to the flour, and slowly add water while mixing with a fork or chopsticks to evenly hydrate. Once all the water is added and the dough begins to clump, knead the dough to work in all excess flour. Then transfer it onto a work surface and knead it for about 10 minutes to allow the gluten to form and shape it into a dough ball.
Rest the dough - cover the doughball in plastic wrap or a damp kitchen towel to prevent drying and allow the dough to rest for 30 minutes to hydrate.
Boil the Noodles - Bring a pot of water to boil, and add 1 tsp of salt. Then using scissors, snip small noodles off the doughball into the water or on a plate to the side. Cook the noodles for 10-15 minutes or until done. Typically the noodles float to the top when done. Once done, strain the noodles and set aside.
Stir fry - In a wok over medium-low heat, add in 1 Tbsp. cooking oil, and 3 Tbsp. vegan butter. Then add in the minced garlic, birds eye chilies, and red chili flakes. Sauté for 60 seconds. Then add in the light soy sauce, the cooked noodles, and half of the chives along with dark soy sauce. Stir until all the noodles are evenly coated and there is a slight char to the noodles. Then turn off the heat and add in the rest of the chives, and sesame seeds for an additional crunch.
Serve and enjoy :)
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