Make the blue tea using 2 tea bags to 120ml water. Pour on the freshly boiled water and allow to steep for around 15 minutes, this will produce a really good blue colour.

Using a large mixing bowl, add the flour & salt and make a small well in the middle. Pour in 90ml of the blue tea.

Using chopsticks, mix the flour and tea until small flakes of dough form. Next start to use your hands to press all the flour together. If you cannot press all the mixture together because it's too dry, add a little more tea. If the dough becomes too wet, add more flour. We are making a hard dough.

Once all the mixture has come together and all the flour has gone, cover with cling film (or a tea towel) then rest it for 30 minutes. After 30 minutes start to knead it for 15 minutes or until it becomes very smooth, the longer you knead the dough the chewier the noodles will become. As we are making a hard dough, you could could knead for 5 minutes, then rest for 10 minutes and repeat this 6 times. After kneading put it back into the bowl and rest it for one hour.

Once rested, dust a surface with some cornflour and turn out the dough. Dust the dough with cornflour too. Next using a rolling pin, roll the dough into a square shape. You can always roll the dough around the pin and roll, this will help you make the dough thinner. Try and get the same thickness all around.

After rolling, dust with some cornflower on to top and fold the dough into 3 as pictured. Then use a knife to cut it around 0.5cm.

Once you finish cutting, open it, and dust more cornflower, to make sure noodles will not stick together.

Use the noodles however you like, below I have created a simple sauce using: 1 Tbsp Sesame Oil 1 Tbsp Sesame Paste 1 Pinch of Salt and White Pepper 1 Tsp Grated Garlic 1 Green Onion Finely Chopped 1 Tbsp Light Soy Sauce 1 Tsp Sugar 2 Tbsp Boiled Water You can find how to make the soy braised soft boiled eggs here or you could use