Banmian (handmade Malaysian noodles)

Instructions

1. Mix the flour, salt, egg and lukewarm water until you have a smooth, firm dough, then knead for 8 minutes.
2. Cover the dough and leave it to rest for 30 minutes so it becomes supple.
3. Roll out the dough into a thin sheet, then tear it into irregular pieces the size of a hand.
4. Fry the shallots and garlic in the oil until golden, then add the anchovies and fry for 2 minutes.
5. Pour in the chicken stock, bring to the boil and simmer for 10 minutes to flavour the liquid well.
6. Drop the dough pieces into the simmering broth and cook for 3 to 4 minutes until they rise to the surface.
7. Add the spinach and let it wilt for a few seconds, then serve with a poached egg in each bowl.