The dough can be made either by hand or with a stand mixer. I’ll be explaining the stand mixer method, but the timings work for a hand-kneaded method too.) Combine the bread flour, salt, and water in the bowl of a stand mixer, and knead with the dough hook attachment for 5 minutes on medium-low speed. Check on the dough; it should have come together into one and there should be very little dough sticking to the sides of the bowl. (At this point, if the dough is still looking very sticky, add in some more flour, a teaspoon at a time, and knead until it releases from the walls. Conversely, if the dough is looking very dry and shaggy, add in a teaspoon of water at a time until the dough becomes one.) Continue kneading for another 15-20 minutes, until the surface of the dough is smooth and elastic. When done, transfer the dough to a well-oiled bowl, and let the dough rest for 45-60 minutes.

While the dough is resting, turn on the Instant Pot and set it to the saute setting. Alternatively, heat up a pan over medium heat. Then, add in the vegetable oil and sliced onions and sweat for 3-5 minutes, making sure it doesn’t burn. Add in the minced garlic and ginger, and sweat for a further 2 minutes. Then, add in the cumin powder, coriander powder, and white pepper. Let the spices bloom and activate for 1 minute, before adding in the slices of beef. Stir-fry the beef for 3-5 minutes, making sure it’s completely cooked with just a hint of caramelisation. Then, add in the light soy sauce, Shaoxing wine, black vinegar, chilli oil, and salt. Stir-fry for another 2 minutes, before transferring all of the sauce into a bowl that is sufficiently large to mix the noodles in for later.

Clean out the Instant Pot. Then, fill it 3/4 full with boiling water from a kettle, or you can boil the water directly in the pot itself. For the latter, cover the Instant Pot with the lid (making sure the release valve is on sealing), and turn on the high pressure function and set it for 10 minutes. After 6-8 minutes, once you hear the Instant Pot beep and the timer starts, you can turn it off and open the lid. Keep the water on a rolling boil with the high power saute function, and season the water liberally with salt, so it's as salty as the sea. Alternatively, you can also use a regular large pot and bring your water to a rolling boil on the stovetop.

Flip out the dough onto a table, and using a rolling pin, roll it out into a rectangle roughly 25cm x 10cm (10 inches x 4 inches), and divide the dough into 8 even pieces, each 10cm x 4cm (4 inches by 1.5 inches). Let the noodles rest on the countertop, covered, for 5-10 minutes.

This is the fun bit. Working with one piece of dough at a time, hold each end of the dough in each hand, and gently pull the dough apart while slapping it on the countertop or work surface. With a few slaps, you should be able to get the dough to around 60cm (2 feet) long, if not longer. (If the technique is failing you, feel free to use a rolling pin to roll out the noodles.) When the noodles are to your desired length, pull the noodles apart lengthwise in the middle.

With each piece of noodle you pull, drop it into the boiling water and let it cook for 45-60 seconds. (Though If your noodles are extra thick, they might take longer than this.) The noodles are done when they float. Remove it from the water with tongs or a sieve, and transfer it into the bowl with the sauce. As each batch of noodle cook, feel free to pull the next one and drop it into the water, getting into a rhythm of pulling and cooking dough until all the dough is cooked, and combined with the sauce. Finally, add the cabbage leaves into the water and cook it for 30-45 seconds, and add them into the bowl with the noodles as well.

Toss the noodles and cabbage through the sauce so everything is well mixed. Then, portion it into individual bowls, and garnish with the sliced spring onion and sesame seeds. Slurp away!