Alphaverse scallion noodles -- hand-pulled noodles with an aromatic infused oil

Whisk 250 g of all-purpose flour with half a teaspoon of salt, then add 125 to 150 ml of water in small splashes.

Knead by hand a couple of minutes until the dough is a ball that is not sticky but tacky, with no dry patches.

Rest in a bowl under a moistened towel 15 minutes so the gluten relaxes.

Knead 10 to 15 minutes until smooth, soft and supple, so a pressed divot bounces back with vigour.

Cut in half and rest under a bowl 10 more minutes, then roll each piece into an oval about a quarter inch thick.

Douse both sides with oil on an oiled rimmed baking sheet, stack, cover with a moist towel and rest an hour and a half.

Peel and slice two shallots, a dozen scallions, a couple of stems of cilantro and half a white onion.

Bring a liter of vegetable oil in a large wok to about 140F over high heat, reduce to medium, and add the aromatics with the star anise, bay leaves and sliced ginger.

Hold a steady bubble 20 to 25 minutes until the scallions turn yellow, then low until they are lightly browned; kill the heat and let it sit five minutes.

Strain the oil out, leaving the wok dirty for the noodles, and drain the fried aromatics on paper towels, shaking them out so they keep a slight crisp.

On a lightly floured surface cut a dough oval with a bench scraper into thin strips the same width as the height of the dough.

Stretch each strand out like taffy, fold in half and stretch and whack it against the tabletop again; chop off the thick nubbins at the ends.

Lay the noodles on a generously floured sheet tray, tossing every few noodles to prevent sticking.

Boil the fresh noodles about a minute while the wok preheats over medium.

Fish them into the wok without carrying too much water, keep them moving, and add the scallion oil, dark soy sauce, light soy sauce and granulated sugar.

Keep moving over medium about a minute, tossing.

Finish with a half cup of scallions sliced on the bias and a half cup of the reserved crispy aromatics, minus the bay leaves and star anise, and top with more fresh scallions.