Hand-Pulled Biang Biang Noodles

Ingredients

• 300 g All-purpose flour
• 170 ml Water (warm)
• 5 g Salt
• 3 tbsp Vegetable oil
• 6 cloves Garlic
• 3 stalks Scallions
• 2 tbsp Chinese chili flakes or ground chili
• 2 tbsp Soy sauce
• 1 tbsp Black rice vinegar
• 4 heads Baby bok choy(optional)
• 1 tsp Sichuan peppercorns (crushed)(optional)
• 1 tsp Cumin seeds(optional)

Instructions

1. 1

   Make the dough: dissolve the salt in the warm water, add to the flour, and knead 10 minutes until smooth and slightly firm. Cover and rest 20 minutes.

2. 2

   Knead again 5 minutes until very smooth, then divide into 4 balls. Roll each into a thick oval, coat with oil, cover, and rest 30 minutes while preparing toppings.

3. 3

   Prepare toppings: mince the garlic, slice the scallions, and place chili flakes, garlic, scallions, and (optional) Sichuan peppercorns and cumin in a heatproof bowl. Set aside.

4. 4

   Boil water and blanch the bok choy 1 minute; remove and set aside. Keep the water boiling for the noodles.

5. 5

   Working one piece at a time, press, slap, and stretch each oiled dough oval into a long, wide ribbon about 3-4 inches across, thinning with your hands. Pull to full length and drop into the boiling water.

6. 6

   Boil noodles 2-3 minutes until chewy and just cooked, then transfer directly to the bowl of aromatics. Add bok choy on top.

7. 7

   Heat the vegetable oil in a small pan until just smoking (about 3 minutes), then pour the hot oil over the aromatics so they sizzle and sputter.

8. 8

   Add soy sauce and black rice vinegar, toss the noodles well to coat, and serve immediately while hot.