- 25 pounds all-purpose wheat flour
- 2 eggs
- 2 teaspoons soy sauce
- 1 teaspoon soybean oil
- 1/2 teaspoon garlic
- 1/2 teaspoon hon dashi
- 3 stalks celery, chopped
- 3 white onions, chopped
- 3 green bell peppers, chopped
- 3 red bell peppers, chopped
- 1 head cabbage, shredded
Mix together the flour, eggs and 2 gallons water. Chill the dough. Cut into 6-ounce portions, in long strips. Stretch the dough with both hands using your fingers, similar to a cat's cradle technique.
Have water boiling in a large pot. Drop the noodles briefly into the boiling water, about 1 minute.
Heat a wok or skillet to 150 degrees F. Add the soy sauce, oil, garlic and hon dashi and mix together. Add the celery, onion, bell peppers and cabbage. Stir vigorously for 50 to 60 seconds. Add the noodles and stir fry 20 to 30 seconds longer.
You can add any protein of your choice if you desire. You would add the protein at the same time as the vegetables.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.