Hand Made Mee Hoon Kuay

Its really easy! But kneading of the dough is tiring... Well it helps to keep your forearm muscles tone... which is nice, work out those forearm muscles and enjoy a bowl of steaming hot mee hoon kuay after!

INGREDIENTS for the Dough
:: 500g of Plain Flour
:: 2 Eggs
:: 160ml of water (This amount was from a recipe I found but it wasn't enough, the dough was rather lumpy so I added a little bit more water to smoothen the dough)
:: 1 tsp of Salt

DIRECTIONS for the Dough
1. Add sifted flour into a mixing bowl.
2. Beat the salt, eggs and water together.
3. Make a hole in the centre of the flour and add 2/3 of the salt, eggs and water mixture. Keep 1/3 of the fluid mixture as the dough becomes very dry.
4. Mix the last 1/3 of the egg and water mixture in until the ingredients adhere and knead into a dough until smooth.
5. Cover with a wet cloth for 1 hour.
6. After 1 hour, roll dough till desired thickness on a dusted table (dust with plain flour)
7. If you like Ban Mian, cut ino 0.3 cm broad strips, other wise just tear into pieces and it becomes Mee Hoon Kuay

INGREDIENTS for the soup
-Chicken and Ikan Billis Stock
-Cai Xin and Beansprouts or any other vegetables you like
-Mince Chicken-Fried Ikan Billis and Shallots (For garnish)
-Optional: Braise Slice Chinese Mushrooms

DIRECTIONS cook the noodles
1. Boil the soup stock in a pot.
2. Cook the noodles(a handful at a time) in the boiling water for approximately 2 mins. I like it softer, so cook it longer
3. Add the mince chicken and vegetables
4. Serve with ground white pepper and Fried Ikan Billis and Shallots

DIRECTIONS on how to keep the extra noodles
Ideally, roll and cut what you need for one serving. Unused dough can be kept in a zip lock bag, in the fridge for 2 to 3 days. Each time, just roll enough dough and cut into strips