Make a large thin square pancake of one cup all purpose flour and an egg, pinch of salt, handmake crumbly dough, when crumbly, add a second egg, make an elastic dough. Roll out on floured board, 15”x15”, flour more, then roll tight over long chefs size chopstick.

Slice thin, roll out, hang to dry, or dry on cutting board.

Crush and peel a a whole garlic bulb (about a dozen garlic cloves), fry slow in 1/4 cup ghee in large cast iron skillet with red pepper flakes (about fifteen minutes)

Boil water in cast iron skillet, add fresh noodles, boil till al dente, (about ten minutes), drain in collander. Add to garlic frying in second skillet, douse with Tbs soy sauce, Tbs oyster sauce and Tbs bean sauce. Chop and add Tbs green garlic scapes (the shoots coming out of windowsill garlic bulb), Tbs parsley, Tbs cilantro, green onion, and 1/2 cup grated cheese, fry till fragrant and sauce is absorbed by pasta (about ten more minutes). Add Tbs black caviar, mix well, serve. Enjoy.