Home made Fresh Hokkien Mee
This is another thing that I have been wanting to make and since I was sort of craving to have laksa and too lazy to go to the supermarket to get some yellow noodles, I thought that this was as good a time as any to try any make my noodles and see if I can get to have my laksa!
Ingredients (makes about 600 gm)
250 gm plain (all-purpose) flour
250 gm bread flour
1½ tbsp alkai water
1½ tsp salt
500 ml/2 cups water - add slowly as water is dependent on absorption of flour
Using a noodle extruder, such as for making string hoppers
Add plain flour,bread flour and salt together in a bowl.
Using a wooden spoon, quickly add in the boiling water and stir the flour mixture to form a thick paste. At this stage add alkali water.
Form paste into a lump. Cover with a clean kitchen towel and set aside to cool. When cool enough to handle but still warm, knead into a smooth dough. Cover and rest dough for 30 minutes.
To make noodles, bring a large pot of water to the boil. Fill extruder with dough and extrude noodles into boiling water in long continuous strands until extruder is empty. When water returns to the boil and noodles float, scoop noodles out and drop into another pot filled with cold water (or put into a colander and run cold water over noodles). Stir some oil into noodles to keep them separated. Repeat until dough is used up.
Note: I used only 100 gm of plain and 100 gm of bread flour and 200 ml of water and got about 2 1/2 bowls of noodles.
If you do not have an extruder, then roll out the dough thinly and cut finely into noodles or use a pasta machine if you have one.