Ingredients

• 25 pounds all-purpose wheat flour
• 2 eggs
• 2 teaspoons soy sauce
• 1 teaspoon soybean oil
• 1/2 teaspoon garlic
• 1/2 teaspoon hon dashi
• 3 stalks celery, chopped
• 3 white onions, chopped
• 3 green bell peppers, chopped
• 3 red bell peppers, chopped
• 1 head cabbage, shredded

Instructions

1. Mix together the flour, eggs and 2 gallons water. Chill the dough. Cut into 6-ounce portions, in long strips. Stretch the dough with both hands using your fingers, similar to a cat's cradle technique.
2. Have water boiling in a large pot. Drop the noodles briefly into the boiling water, about 1 minute.
3. Heat a wok or skillet to 150 degrees F. Add the soy sauce, oil, garlic and hon dashi and mix together. Add the celery, onion, bell peppers and cabbage. Stir vigorously for 50 to 60 seconds. Add the noodles and stir fry 20 to 30 seconds longer.