Chewy, refreshing chilled noodles from scratch!
One 1-inch piece fresh ginger, peeled and thinly sliced2 tablespoons cold water2 teaspoons Diamond Crystal kosher salt; if using table salt, use half as much by volume or same weightFor the noodles:¾ cup boiling water6 ounces celery , cut cross-wise on a slight bias into 1/8-inch thick strips½ ounce fresh cilantro sprigs, trimmed and cut into 2-inch lengthsIn a small saucepan, heat oil, garlic, ginger, star anise, and cloves over medium heat until garlic begins to sizzle.
Divide dough evenly into two portions and cover one portion loosely with plastic wrap. Lightly grease work surface with vegetable oil, making sure surface is well coated.Set one portion of dough onto oiled work surface and press to flatten. Flip and press again to coat both sides in oil. Using a rolling pin, gently roll dough to a roughly 13-inch square, measuring 1/32- to 1/16-inch thick. Using a bench knife or pizza cutter, cut dough into 3/8-inch-thick strips.
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