Mix all ingredients together, not the noodle dough of course and let sit overnight in the refrigerator.

When ready to cook roll the dough to about 1/8 inch thick and cut into rounds.

Repeat step 4 until all are made.

Whip up a quick dipping sauce. I didn't make a traditional sauce or even write the recipe down. But here is the basic idea of what I made. To taste on all the following: soy sauce, Sichuan chili sauce, brown sugar and fresh grated ginger.