- For the noodles, combine the flours and salt in a bowl and gradually add the water in a thin stream, stirring constantly with a chopstick, until it comes together in a shaggy mass. Knead for 10-15 mins, until very smooth. Rest for 2 hours in a greased bowl (covered) at room temperature.
- For the roasted aubergines, combine the gochujang and ½ Knorr Vegetable Stock Cube and mash to a smooth paste. Add the cumin and gradually add the oil to make a dressing/marinade. Slice your aubergines into thick (2cm) rounds and add to the bowl, toss well ensuring each piece is well covered. Place on a lined baking tray and roast for 40 minutes at 180°C, flipping once halfway through.
- For the broth, dilute the remaining ½ Knorr Vegetable Stock Cube in the water and add the whole spices. Reduce by one third, then strain to remove the whole spices and season with the vinegar.
- Divide the noodle dough into 6 or 8 pieces, roll into fat, squat sausages and dress with vegetable oil. Cover and rest at room temperature for a further 30 minutes. On a greased surface, roll each sausage into a long wide tongue with a rolling pin, ensuring that the top is well oiled. Grab each end of the tongue with your hands and gently pull to about 2ft in length, then slap confidently on the table 5 or 6 times to create a noodle that is twice the length. Drop immediately into boiling water and cook for 1 minute. Add to a greased bowl and repeat with the rest. Divide the broth into 4 serving bowls and tip in the cooked noodles with blanched bok choi and ribboned carrot salad. Place the finishing ingredients in each bowl and sizzle over the hot oil.