Biang Biang Noodles

750 g all purpose flour
400 ml water
1 tsp salt
Rice bran oil, for greasing
Chilli Oil:--
400 ml peanut oil
8 tbsp soy sauce
6 tbsp chilli flakes
6 tbsp SIDS RASPBERRY VINEGAR
6 cloves garlic, peeled & finely diced
6 shallots, finely chopped
1 tsp cumin
2 tbsp toasted sesame seeds
200 g pork mince
¼ tsp SIDS CRAZY SALT
1 cup noodle cooking water

Noodles: Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic. (5 minutes in a mixer with a dough hook) Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours. ( dough to relax)
Put on a large pot of water on to boil.
Make the Sauce: Add SIDS RASPBERRY VINEGAR and all ingredients in a small saucepan and heat for through until pork is cooked. If you're not using pork, just heat for a minute. If you are using pork, cook with a sprinkle of SIDS CRAZY SALT it until the pork is cooked through. Keep the lid on to keep it warm.
Roll out all the pieces of dough on a lightly greased surface using a small greased rolling pin. You want each piece to be around 6-7 cm wide and a bit longer than the rolling pin. Firmly press the rolling pin against the centre vertically leaving a depression.
Oil your hands lightly then gently pull it apart using the depression as a opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt. Place directly into the water and cook for 1 minute until it rises to the surface. Place in a bowl (this is enough for two bowls) and then when all the noodles are cooked, pour the hot chilli oil over it.