This is a great recipe for everyday - on warmer days I stirfry them with just about anything in the house but I prefer beef and baby bokchoy with ginger. On colder days I make a basic wonton soup broth and add the noodles and whatever is available in the fridge.
3 cups of flour – all purpose
1 cup of rice flour
1 teaspoon of salt
1 teaspoon of baking powder
1- 2 cups of water
Heat up a large pot of water, add a few pinches of salt. Clean off your countertop, pour a bit of oil on top and then mix the dry ingredients and form a volcano structure. Slowly pour about 1/4 cup of water and draw in the flour mix into the water to mix. Repeat till the pasta dough is moist but not sticky. ( This is the experimental part). Knead for about 10 mins and roll into short log shape. Let rest for 10-15 mins.
Sharpen your knife and slice either lenghwise along the dough log or vertically to give long strips of pasta and allow the pasta to fall into your boiling pot of water. If the dough sticks to the knife, sharpen it more and /or put the pasta into the freezer for a few mins. It may also be too wet so you may need to knead in some more flour into the dough.
Noodles cook in about 5-10 mins. Drain and rinse in cold water.
You can add the noodles to a bowl of hot chicken broth with napa cabbage, bok choy, some oyster mushrooms, a few slices of Chinese BBQ cha xiu pork and thinly sliced green onions. Season with soy sauce, sesame oil and hot chili sauce. Enjoy!