250 grams all-purpose flour
30 grams water, divide into 2 parts
8 grams iodized salt
1 gram kansui
1 whole egg
5 grams powdered shrimp flavor
yellow food color
cauldron for frying pan
molds (big can with holes on opposite ends)
In a mixing bowl, mix flour and powdered shrimp paste.
Dissolve salt and kansui separately in equal amounts of water.
Add egg to the salt solution. Mix then add food color according to brightness desired.
Put flour in a mixing bowl. Mix in powdered shrimp flavor, then the colored egg-salt mixture. Add the dissolved kansui. Blend well until dough is formed.
Knead dough with your hand until firm. Divide into several small patties.
Pass the patties several times through the pasta maker set at roller #1 till fine. Adjust roller to setting #4; again pass patties through it. To form finer and thinner patties, set the roller to #6.
Using the narrow cutter of the pasta maker, cut dough sheets into standard size of canton noodles.
Dunk the canton noodles in boiling water. As soon as they float, take them out and soak in cold water for a short while.
Place wet canton noodles inside mold. Fill the cauldron with oil. Heat oil until noodles are firm.
When firm, remove noodles from the mold. Cook until golden brown. Take the noodles out of the cauldron and drain excess oil. Dry and wrap in plastic sheets.
This recipe yields 206 grams of dried canton noodles. Noodles will stay fresh up to eight months