Make the noodles and wonton wrapper

1. Combine 454g of bread flour, 1/2 tsp salt, and 1/3 tsp food-grade soda ash in a stand mixing bowl and mix thoroughly.
2. Crack in 4 duck eggs and stir until all the flour forms together. Use the hook attachment and knead it over low speed for 15 minutes.
3. Roughly knead all the dough pieces into a ball, put on the lid, and let it rest for 20 minutes.
4. Divide the dough into five portions: one 250 g portion for the wonton wrappers, and four 120 g portions, each yielding one serving of noodles.
5. Start with the thickest setting on the pasta roller and feed the dough through. Once the sheet comes out from the other side of the roller, fold it in half and feed it through the pasta roller again. Repeat 3-4 times until the dough sheet comes out smooth. Do that to all 5 pieces of dough.
6. Lower the thickness one level at a time and feed the dough sheets through the roller until they reach the thinnest thickness.
7. During the rolling, apply a generous amount of cornstarch on the 120g-sheet surface to prevent sticking. However, don’t apply cornstarch on the 250g-sheet. It is reserved for the wonton wrapper.
8. Fold the 250g-sheet a few times, then cut it into a 3.5-inch-wide ribbon. Dust the ribbon generously with cornstarch and cut into 3.5-inch squares. Make sure you have 28-30 wrappers. If you fall short, recombine the scraps into a dough and roll out more.
9. Store the wrappers in a zip-lock bag, pressing out the air to keep them from drying out.
10. Switch the attachment to the noodle cutter. Feed each remaining 120g-sheet through the machine to cut it into uniform noodles.
11. Store the noodles in a sealed container. Because both the wrappers and the noodles contain eggs, they can not last more than 24 hours in the fridge. If making them ahead, store them in the freezer for up to 2 month.

Make the wonton filling and wrap the wontons

1. Add the shrimp into a a zip-lock bag and use a rolling pin to lightly smash the shrimp into a sticky paste. You can also do this in a food processor.
2. In a mixing bowl, combine the shrimp paste, 150g / 5.3 oz ground pork, 1/2 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp fish sauce, 1 tsp sugar, some minced garlic, ginger, diced scallions, 2 tsp of sesame oil and optionally, 1/2 tbsp flounder powder. Mix the filling thoroughly.
3. If your wrapper is previously frozen, leave it on the counter top un-opened for 1 hour to defrost.
4. To wrap the wonton, put 1.5 tsp filling in the middle of the wrapper, fold one corner over. Gather the 2 sides to the middle. Give it a solid pinch. Wonton doesn’t need to be precised and doesn’t need to be sealed completely so don’t worry about the shape at all. This recipe is enough to make 28-30 wontons.

Make the lo mein sauce:

1. Add 2 tbsp cooking oil and the diced scallions to a saucepan and stir over low heat for 3-4 minutes or until the scallion bits are lightly golden. Add 2 tbsp soy sauce, 2 tbsp oyster sauce, 1.5 tsp dark soy sauce, and 1 tsp sugar. Mix well and set aside.

Cook the noodles and wontons and serve

1. Bring a big pot of water to a boil. Add the noodles, stir and cook for about 3 minutes. Take them out and shake off the excess water.
2. Add the noodles to a big mixing bowl and mix thoroughly with the lo mein sauce.
3. Add the wontons to the same pot of boiling water and cook ober medium low heat for 5-6 minutes. Optionally, add a bunch of baby bok choy and blanch for 20 seconds. If you can’t find baby bok choy, spinach or lettuce are great replacement.
4. Serve the wonton and bok choy onto the noodles. For every serving of noodles, we usually pair 6-8 wontons depending on how much you can eat.
5. Optionally, top the noodles with a spoonful of XO sauce and garnish with diced scallions.