For the noodle dough: (can cook up to 3 pax)
170g plain flour
Dump all ingredients in BM.
Mix until dough ball formed.
Let it proof for 1 hour.
Cover with cling wrap and chill in fridge.
For the soup:
1 pack anchovy powder
Boil water, put in all ingredients and boil for 10 minutes, transfer to thermal pot.
For the condiments:
Black fungus - soaked and slice to thin strips
Mushroom - soaked and slice to thin strips
Stir fry garlic till brown, then add in mushroom and black fungus.
Add in minced pork and stir fry till 80% cooked, add in sauce & salt.
Simmer with abit of water till cooked.
Bring soup to boil.
While waiting, roll the dough flat and pinched to small pieces then dump in to boil soup.
Add in pork balls and bring to boil till all cooked.
Serve in bowl and top with condiments.