Peel and roughly chop one ginger, 2 cloves of garlic, and 2 green onions and place into a bowl.
Add ½ cup soy sauce, ½ cup of mirin, ¼ cup of fish sauce, and ½ cup of plain white sugar then whisky thoroughly together.
Roll the pork belly up like carpet followed by tying down with butcher twine.
Tie every half inch along the pork belly with a surgeons knot, or whatever knot seems fit.
Place the pork belly into a sealed bag with the marinade giving the meat a few turns to fully coat it in the marinade.
Carefully vacuum seal the bag (be sure to seal it enough for juices to not be sucked into your vacuum.).
Roll around a few times to coat the meat.Place the meat into the sous vide with a temperature of 170°F for 6-8 hours.
In a medium sauté pan, heat the vegetable oil over medium-high heat until shimmering. Add the anchovies and fry, stirring frequently, until a light brown fond forms on the bottom of the pan, 3 to 5 minutes.
Add the 2-3 pieces of kombu to a sauce pot, soy sauce, mirin, bonito flakes, and sake; bring to a gentle simmer and cook off the alcohol for 2 to 3 minutes.
Strain through a fine-mesh sieve into a small bowl and set aside until ready to use; discard the solids.
Start by baking baking soda in a 250°F oven for 1 hour. Add 2 tsp of mixture with 4 ounces plus 2 Tbsp of water making sure it dissolves completely.
In a mixing bowl add 240g of all purpose flour along with your alkaline water mixture.
Stir to combine with a large wooden spoon. You want to make a shaggy but cohesive ball of dough.
Let it rest for 30 minutes.
Once it’s rested for 30 minutes, remove from bowl and lightly dust it with flour.
Roll your dough out and then fold into thirds, and then into thirds again.
Roll out just a little bit and then wrap in plastic wrap and let rest for 30 more minutes.
On a stand mixer attach your pasta attachment. Remove dough from plastic wrap and dust with bread flour.
Give it one pass on your pasta rollers widest setting. Fold into thirds, rotate 90° and pass it through again on your pasta press at about a 2 or 3.
If it seems to long, give it a chop in half. Dust with bread flour again, before passing though your noodle cutter attachment.
Add some more bread flour and twist into little nests on a rimmed baking sheet that’s also been dusted with bread flour.
Place noodles in boiling water and cook no longer than 3 minutes checking for doneness at 90 seconds.