Homemade Chinese Mustard Leave (Sawi) Panmee

Recipe:

Soup
2tbsp anchovies (presoaked to remove saltiness)
1 big potato
2 stalks celery
2 bunch of chinese parsley

Boil the above ingredients for 2 hours and set aside

Dough
2 cups all purpose flour
1/2 cup corn flour (note: too much will cause the soup to be sticky)
1 small bowl pureed chinese mustard leave (sawi) :
(using few stalks of the leaves + 1/2 cup of water)
extra flour for dusting when roll over the noodle maker machine
1tbsp coconut oil

(1)Mix all flour and dig a hole in the middle, pour in vegetable pureed and hand knead
(2)Add in oil and knead till it form a ball, soft but elastic. Add water if needed, 1tbsp at one time
(3)Put in fridge and take out to prepare the noodle when want to eat
(4)For noodle maker: Take out the dough from the fridge and put aside at least 30minutes before
roll over the machine. Dust some flour before and after roll through the machine. Set aside.
(I divide into 4 balls, and there were 4 sets of noodles after rolled over)

Toppings
1 large black fungus(sliced thin)
2 large shitake mushroom (sliced thin)
5 shallots (cut in slices)

(1)Saute shallots till fragrant, add in black fungus and saute for a while before adding in
mushroom
(2)Seasoning as preferred. I put rice wine, soya sauce, black sauce and dash of pepper
(this topping is for adult)

Separately, cut bok choy about 1/2 inch and steam for 8 minutes. Soak in the soup (to reheat) using
sieve while cooking the noodle. Top with some finely cut parsley onto the noodle before serve.

Cooking for pan mee
(1) Scope some soup and bring to boil, add in pan mee, amount to preference
(2) Add toppings and serve