How to make Noodles:

1. Dissolve tartrazine in water, add CMC and mix well.

2. Dissolve salt, sodium benzoate, and STPP into the CMC solution and stir until well combined.

3. Pour the wheat flour into a mixing bowl. Gradually add the alkaline solution while mixing at medium speed for 2 minutes. Scrape down the sides and mix again at medium speed for another 5 minutes.

4. Roll out the dough using a noodle machine.

5. Cut the dough into noodle shapes and form them into a wavy pattern.

6. Steam the noodles in a steaming cabinet for 3 minutes.

7. Weigh out 75 g portions of noodles. This recipe yields approximately 17 portions.

8. Fold each portion in half and place into an instant noodle mold.

9. Deep-fry the noodles in oil at 150°C for 90 seconds. Remove and cool.

10. Take one portion of instant noodles and boil in hot water for 3 minutes. Drain and set aside.

11. Place the noodles on a plate and pour the sauce over the noodles.

How to make Kaempferia Galanga (Kencur) Sauce:

1. Blend the red chilies, shallots, garlic, and kencur until smooth.
2. Sauté until fragrant.
3. Add the chopped sausage and beef slices until slightly cooked. Add salt and flavor enhancer.
4. Add water and stir until it boils.
5. Add chili sauce, tomato sauce, and a bit of sweet soy sauce. Cook until fragrant.

Yields 1 serving.