These noodles are very simple and can be served hot or cold. I actually prefer them cold with a little mirin and ginger, then dipped in a little Mongolian Sauce.
Ingredients
3 Cups all purpose flour
1 T. salt
1 Cup water
Hand mix all of the ingredients until they become cohesive. Place dough on work surface and knead for about 5 minutes. Put it in a ziptop bag and press out all of the air. Allow the dough to rest for a minimum of 2 hours.
Flour your work surface and use a rolling pin to roll out the dough in a rectangular shape. Roll it out until it about 1/8 of an inch thick (a little thicker won't hurt, since you can stretch them thinner). When you have reached your desired thickness, lightly dust both sides with flour and lay the dough lengthwise in front of you. Right now is when you will want to get a large pot of water on to boil. You should also fill a sink with cold water and put a colander in it. This will be used to cool the noodles and keep them from becoming rubbery.
Starting with the left edge being pulled to the right edge, fold your dough in half. Now grab your newly formed left edge (the fold), and fold it over to the right edge again. you should now have 4 layers.
When your timer dings, remove the noodles from the pot and put them in the colander and submerge them in the cold water for about a minute. Remove them from the water and toss them into a bowl. Repeat until all noodles are cooked.
When all noodles have been cooked, go ahead and drain any remaining water that has collected in the bottom of your noodle bowl. At this point, if you want cold noodles, you can lightly coat these noodles with Mirin, ginger, and green onions. Then use a refrigerated Mongolian dipping sauce.
I will post a recipe for a traditional hot dashi (Japanese broth) very soon.
Enjoy!
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