Knead plain flour, semolina flour, water and salt together into a dough (for about 5 minutes). Let the dough rest for 1 to 2 hours, covered with a cling film so it won't dry out. At this point, the dough won't be very smooth but after resting, it will smoothen out.

After resting, remove the cling film. Cut the dough into 2 pieces, then roll out each piece into a thin rectangular sheet using a rolling pin. Roll as thinly as possible so the noodles won't taste dough-y. Fold the sheet of dough into halves or thirds then slice the dough into strips of your desired width. Repeat for the other piece of dough.

Extend the strips, pulling gently on each strip to make it thinner. The noodles should be slightly elastic.

Season the minced pork with 1/2 tsp of cornstarch, and a pinch of salt and pepper.

Bring a pot of water to a boil and cook the noodles. Strain the noodles and place in 2 separate bowls.

Using the same pot, bring 1.2 litres of water to a boil and add in 2 chicken stock cubes. Add in minced pork and baby bok choy and cook for 1-2 minutes. Lastly, add in eggs and cook for 30 seconds. Pour the soup and ingredients into the 2 bowls, over the noodles.

Meanwhile, deep fry anchovies in oil until crispy and browned. Garnish noodles with fried anchovies.