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Chewy, soft, delicate, bold and all in one bowl of lovely savory broth. A heart warming bowl of noodles to comfort you in any situation. 

Hand made noodles to any shape you like, traditionally it is square-ish in shape but it can also be in long flat strips of noodles. A good fore arm workout so you can skip arm day for that day. 

Regardless of what shape of noodle it is definitely a comfort dish, something to end or start your day with. Plus you get to make your own noodles so guaranteed bragging rights.

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How To Make Da Noodle


1.    2 Cups of Flour 

2.   1 Egg

3.   250g of Mince Pork  

4.   2tb Dark Soy Sauce 

5.   1tb Light Soy Sauce  

6.   1te Sugar

7.    1/2te Five Spice Powder

8.    6 Mushrooms

9.    1 Fish Stock Cube

10.   3 Cups of Spinach 

Optional: Dried Anchovies


In a large bowl add 2 cups of all purpose flour with 1 egg and 1 table spoon of salt. 


Slowly drizzle in 2/3 cups of water bit by bit while stirring 


Once all the water is in, start to kneed the dough (fold it and squish it down REPEATEDLY) until you are greeted with a nice soft smooth ball of dough (takes about 15-25 minutes) 


Cover with cling film, poke it, have fun with it but let rest for 20-30 minutes

How To Make Da Meat


Slice up 6 mushrooms


In a pan on medium Heat throw in the mince pork and fry till cooked


Throw in the mushrooms and add 2 table spoons of dark soy, 1 table spoon of light soy, 1 teaspoon of sugar and 1/2 a tea spoon of five spice powder. 


Add 2 table spoons of water and let simmer on medium low heat. 



In a big pot add in 5 cups of water and 1 fish stock cube 

Da Final Step


Add salt to your taste


Once the soup is at a boil start to tear little bits of your dough and flatten them into your desired shape some examples can be seen in the pictures. 


Drop your noodles in and once they start to float they are done and can be removed. 


Blanche 3 cups of spinach in the soup


Plate by placing some noodles in a bowl, topped with some of the lovely broth, a bit of spinach and your braised minced pork. 


Fry up some dried anchovies and top it on top for an extra boost of flavour and crunch. 

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