Long Life Noodles

Let's Cook

1. Step 1.

   In a small bowl, combine 1 cup water, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon minced fresh ginger, 1 finely chopped green onion, and 1 minced garlic clove. Mix well and set aside.

2. Step 2.

   Place 2½ cups all-purpose flour in a large bowl. Gradually add ¾ cup warm tap water while stirring with a rubber spatula, wooden spoon, chopsticks, or your fingers until the dough starts to form a ball. Knead the dough by hand in the bowl to incorporate any remaining flour, then knead a few more times until a ball forms. The dough should feel slightly tacky but not sticky.

3. Step 3.

   Lightly dust a work surface with flour. Turn the dough out and knead for about 2 minutes until smooth. Cover the dough with plastic wrap and let it rest for at least 20 minutes (longer is fine). Meanwhile, line a baking sheet with parchment paper and set aside.

4. Step 4.

   After resting, dust the work surface with flour again and knead the dough for about 2 minutes until smooth. Divide the dough into 4 sections. Work with one section at a time, shaping each into a rough rectangle.

5. Step 5.

   Roll out the first piece of dough, maintaining a rectangular shape, until about ⅛ inch thick (slightly thinner than a flour tortilla), roughly 18 inches long by 7–8 inches wide. Dust the work surface and dough generously with flour as you roll.

6. Step 6.

   Trim any uneven edges from the rectangle. Dust the surface with flour, then fold the rectangle in half lengthwise (short edge to short edge). Dust again and fold in half again. With the folds facing you, use a sharp knife to cut noodles about ¼ inch wide. Dust the cut noodles with flour, unfurl the strands with your hands, and place them in a loose bundle on the prepared baking sheet. Repeat with the remaining dough sections.

7. Step 7.

   In a large pot over high heat, bring about 4 quarts of water to a boil. Place 1 cup cold tap water next to the stove. In a medium bowl, combine the shrimp with 1 teaspoon soy sauce, mix well, then add 2 teaspoons cornstarch and mix again. Set aside.

8. Step 8.

   When the water is boiling, drop the noodles into the pot and stir immediately to prevent clumping. Cook for 3–5 minutes, adding about ½ cup cold water when the water bubbles up to keep it at a manageable simmer. Test a noodle; it should be cooked through but still slightly chewy. Drain and use immediately. If not using immediately, rinse under cold running water to cool, then reheat by dipping in hot simmering water for about 1 minute before serving.

9. Step 9.

   Preheat a wok over high heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat for about 5 seconds until shimmering. Add the shrimp and stir-fry for 2–3 minutes until pink. Transfer the shrimp to a bowl and set aside. Rinse the wok and dry it.

10. Step 10.

    Return the wok to high heat. Add the remaining 1 teaspoon vegetable oil and the green onion segments; stir for about 5 seconds until fragrant. Add the julienned carrot and chopped greens; stir-fry for about 1 minute. Add the cooked shrimp and the prepared sauce; stir to combine. Add the noodles and carefully stir-fry with tongs for about 1 minute until the sauce coats the noodles. Drizzle with ½ teaspoon sesame oil, remove from heat, and adjust seasoning with a dash of soy sauce or salt if needed. Serve immediately.