|All purpose flour||2 Cup (32 tbs)|
Sift the flour and salt into a mixing bowl.
Make a well in the centre and add the egg.
Using a round-bladed knife, mix the flour into the egg and add enough water to make stiff dough.
Knead with the hand, very thoroughly.
Roll out dough as thinly as possible on a lightly floured board.
Hun t'un: Cut into 2-3 inch squares.
Dumplings: Cut into 4 inch diameter rounds.
Noodles: Lightly flour the dough, roll up like a Swiss roll and slice into 1/16â€”1/8 inch slices.
Unroll and hang over the back of a chair (on a clean tea towel) for about 20 minutes, to dry out.
For soft noodles, boil for 5-7 minutes in a large saucepan of salted boiling water.
For crisp noodles, fry in deep, hot oil until golden and drain well.
There is no need to boil the noodles before frying, as with bought noodles.