Add half of the flour, tapioca flour/starch, and salt into the water and mix together before adding the rest of the flour and mixing/kneading until a ball is formed. Coat with a thin layer of oil, cover and let it rest for 20 minutes.

Gently squeeze out the water in mushroom, trim of the stems and slice thinly. Toss with a pinch of salt and set aside.

Heat a dutch oven over medium heat and add pork belly, cooking until the fat has rendered.

Add mushroom and dried shrimp and saute for 1-2 minutes until it's aromatic.

Add carrots and sauce and saute for another 30 seconds.

Add soy sauce, rice cooking wine and sugar, and cook for about 10 seconds to allow the heat to bring out the aroma before adding chicken stock/broth

Cover and let it cook until it boils

Put the dough on a working surface, roll the dough out to be 1⁄4" thick (do it in two batches if the working surface is not big enough).

Cut the dough into about 1"~2" strips before tear them into small pieces.

Add the noodles into the boiling soup and cook for 1-2 minutes or until the noodle floats.

Add bok choy and cook for 30 seconds.

Finally, add white pepper powder and sesame oil and salt to taste.

Top with toppings of your choice and enjoy!