Lemon Basil Noodles (Jingjie Mixed Noodles) from Henan

Steps

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1. 1
   Prepare the tomato: core and dice into half-inch chunks, then set aside in a bowl.
   ▶ ≈1:52
2. 2
   Prepare the eggs: crack two eggs into a separate bowl, season with an eighth teaspoon each of salt and white pepper, and whisk thoroughly until foamy with no white strands remaining.
   ▶ ≈1:59
3. 3
   Fry the eggs: add 2-3 tablespoons of oil to a hot wok and swirl. Pour in the beaten eggs over high heat, letting them puff and set. Pull cooked bits to the side to cook evenly, scramble once no liquid remains, and remove from the wok.
   ▶ ≈2:13
4. 4
   Start the tomato base: in the same unwashed wok, add 1 tablespoon of oil, and over medium-low heat fry the minced garlic and ginger until fragrant, about 30 seconds.
   ▶ ≈2:36
5. 5
   Stew the tomato: add the tomato chunks and fry, breaking them down with the spatula. After about 3 minutes, stir in 1 teaspoon of Shaoxing wine, then 1 teaspoon of soy sauce. Add 1 cup of water and bring to a light boil. Cover with a loose lid and simmer for about 10 minutes until the liquid has reduced by about one third.
   ▶ ≈2:53
6. 6
   Finish the stewed tomato and eggs: season with a quarter teaspoon each of salt and MSG, fold in the cooked egg, mix well, and set aside.
   ▶ ≈3:22
7. 7
   Make the garlic water: pound 3 cloves of garlic together with a quarter teaspoon of salt in a mortar until pasty. Add 6 tablespoons of water, scrape, and pour into a bowl.
   ▶ ≈3:38
8. 8
   Season the garlic water: add a quarter teaspoon of five-spice powder, a quarter teaspoon of MSG, 1 teaspoon of soy sauce, and 1 teaspoon of dark Chinese vinegar. Mix well, then finish with half a tablespoon of toasted sesame oil.
   ▶ ≈3:57
9. 9
   Make the noodle dough: mix 200 grams of flour with 2 grams of salt, slowly drizzle in 90 milliliters of cool water, stir until shaggy, form into a ball, and let rest for 45 minutes.
   ▶ ≈4:42
10. 10
    Knead with feet: after resting, place the dough in a sturdy plastic bag and step on it to flatten into a sheet. Fold it in one direction, then the other to form a square, return to the bag and repeat this process 8 times. Fold back into a rectangle and rest for another 30 minutes.
    ▶ ≈5:12
11. 11
    Roll out the dough: roll the dough into a large rectangle exceeding your work surface. Wrap one side around a rolling pin and roll, applying even pressure to thin the entire dough. Dust between wrappings; once the dough reaches about 2 millimeters thick, dust again, fold into layers for easier cutting, and slice into roughly 1-centimeter-wide noodles.
    ▶ ≈5:47
12. 12
    Cook the noodles: place them in a wok of boiling water, and once it returns to a boil, add about half a cup of cool water. Once it boils again, remove and dip into ice water until ready to serve.
    ▶ ≈6:30
13. 13
    Serve: to one serving of noodles, add about half to one cup of stewed tomato and eggs, about 3 tablespoons of garlic water, a small handful of sliced cucumber, 1 tablespoon of toasted peanuts, and a generous handful of fresh lemon basil. Mix well and serve immediately.
    ▶ ≈6:47