Directions

To Prep

1. In a stand mixer, place flour, salt and water into the bowl and mix with your hands until it starts to loosely form a dough. Using the dough hook, knead the dough on a low speed for 20 mins.
2. Pull a piece of dough from the ball and it should stretch without breaking (the dough should be smooth and elastic). If it breaks, knead dough for another 5 mins in the mixer.
3. Cover the dough in glad wrap and allow to rest for 1 hour.

To Cook

1. Using a small fry pan, put in the cumin and coriander seeds on a low-medium heat until the spices are aromatic. Remove from heat and grind into a powder using a mortar and pestle. Set aside.
2. Cut the tofu in half. Using one half of the tofu, cut into 1cm cubes. With the remaining tofu, slice thinly into 4mm slices.
3. Using a medium size fry pan, add 1 tbsp vegetable oil and heat to medium temperature. Carefully place in tofu cubes and fry until lightly browned, remove and set aside.
4. Using the same frypan, add 1 tbsp of vegetable oil and the thinly sliced tofu and raise to a high heat. Cook until the tofu is crispy and has some crunch to it. Remove and set aside once done.
5. Once the dough has rested, put it onto a lightly oiled surface and roll into a rectangle about 30cm long and 1.5cm thick. Using a large knife, cut dough into 10 strips.
6. Using your hand, flatten each strip into a wide noodle – it does not have to be perfect.
7. Pick up each end of the noodle, then carefully hit it against the counter (up and down – similar to a skipping rope). This will allow the noodle to stretch and flatten out further. The noodle should be about 3mm thick, ensuring it is a similar thickness throughout the noodle. Repeat with each noodle, allowing it to rest on a non-stick surface, then cover with a light towel or glad wrap.
8. In a wok, heat 1 tbsp vegetable oil to a medium heat, then add the ginger, garlic, spring onion, cabbage and red chilli, cooking for 1-2 mins (until fragrant).
9. Add the mushrooms to the wok, stir fry for 2 mins. Then add Shaoxing cooking wine, cumin, coriander, Lee Kum Kee Chiu Chow Chilli Oil, Lee Kum Kee Peppercorn Chilli Oil, sugar, soy, vinegar, salt and celery. Stir for 2 mins.
10. Using a large pot, put the noodles into boiling water and cook for 2 mins (fresh hand-made noodles are quick to cook).
11. Add the cubed tofu to the wok containing the sauce mixture and coat the tofu.
12. Once the noodles are cooked, add them to the wok with the sauce mixture and cubed tofu and toss gently until well combined.
13. Garnish with the crispy fried tofu slices, finely sliced chilli and spring onion.
14. In a small bowl mix rice wine vinegar and sugar. Stir until sugar is dissolved. Place in sliced cucumbers for pickled vegetable side serve.
15. Serve immediately to enjoy!