Ban Mian

Combine the flour, a pinch of salt, the 130 ml of water and a little of the vegetable oil in a bowl and knead to a smooth, firm dough.

Cover the dough and leave to rest for 30 minutes so the gluten relaxes.

Fry the dried anchovies in the remaining vegetable oil in a large saucepan for 3 minutes until fragrant.

Add the 1.2 litres of water, bring to the boil, then simmer for 15 minutes to infuse before straining out the anchovies.

Return the strained broth to the pan, add the minced pork in small pinched pieces, and simmer for 5 minutes until a meat thermometer reads at least 71°C.

Pinch off small pieces of the rested dough, stretch each one thin between your fingers, and drop it directly into the simmering broth.

Add the soaked shiitake mushrooms and Chinese broccoli and simmer for 3 minutes until the noodles float and the greens are tender.

Crack the eggs into the broth and swirl gently to form soft ribbons, then season with the remaining salt and the white pepper.

Ladle into bowls and scatter with spring onions to serve.