Hakka stir-fried silver needle noodles with beef

Bring 200 g water to a boil. Whisk 250 g rice flour with 80 g tapioca flour; pour in the boiling water while stirring, to gelatinize the starch.

Cover and cool until lukewarm. Add about 100 g room temperature water in batches and knead by hand into a dough.

On a cutting board, knead until nonstick and smooth. Divide into six, roll each into a thin log, line up and cut roughly into small pieces; cover with a bowl.

Roll each piece back and forth into a pointy needle shape, then press in the middle to roll it into a long strip.

Bring 3 L water to a boil over medium heat in a generously big pot.

Drop in the noodles; do not stir for 30 seconds while the starch sets. Once they float, cook just a minute more.

Transfer to an ice bath and leave while prepping.

Marinate 200 g thinly sliced beef with 2 tsp soy sauce, 1/2 tsp dark soy sauce, 1/4 tsp five-spice powder, 1/4 tsp baking soda and 1 tbsp vegetable oil, 15 minutes.

Cut baby bok choy, stems smaller and leaves bigger, keeping them separate. Thinly slice half a package of pickled mustard green; julienne carrot; mince 1 tbsp garlic; roughly chop the fermented black beans.

Beat 2 eggs. Drain the noodles completely and season with 1.5 tbsp oyster sauce, 1.5 tbsp soy sauce and white pepper.

Heat the wok smoking hot, add oil, pour in the egg and swirl to cover the bottom; when mostly set, flip and cook 10 seconds. Cut into egg strips; set aside.

On high, add more oil, heat until smoking, stir-fry the beef in a ring a minute or two until mostly changed color; remove, leaving the oil.

Saute garlic, fermented black beans, carrot, pickled mustard green and bok choy stems a couple of minutes.

Add the drained noodles, beef, egg and bok choy leaves; toss to heat through.

Sprinkle toasted sesame seeds and chili flake; give a final toss.