Thanks for the tip and the welcome, Suzanne. Eventually I did contact the poster with the Florence Lin reference (thanks, jo-mel), and was kindly directed to the Wei-Chuan Noodles: Home-Cooking book which contained a recipe. (The Florence Lin book did not) I then promptly found the book at Borders, for $20, which was great, especially since it saved me from spending $40 buying the F.L. book on Amazon. As for the dough recipe, it was something almost absurdly simple: 400g all purpose flour 180g water And I forget but maybe 1/4 tsp salt. The only part that makes the noodles special is the knife cutting part. I found it much harder to cut off thin flakes of dough with a knife into boiling water than I expected. First of all, if I hold the dough over the water, then it soaks up the steam and quickly becomes softer and more sticky/mushy, making cutting difficult. If I hold it away, then I would need much better aim than I currently have. Maybe next time I can try chilling /partially freezing the dough first, for extra firmness. Anyone else have advice on this? Thanks, Bert