Handmade Biang Biang Noodles

In a mixing bowl, combine 200g all-purpose flour and 1/2 tsp salt. Mix well.

Slowly drizzle in 100ml water while mixing with your hands until the dough just comes together. This should take about 1 minute.

Knead the dough in the bowl for about 1 minute until it forms a rough ball.

Cover the bowl with a plate and let it rest for 30 minutes.

Remove the dough from the bowl and knead it on a clean surface for about 2 minutes until it's smooth.

Shape the dough into a ball, pinch the seams closed, and place it back into the bowl. Add 2-3 tbsp vegetable oil and coat the dough thoroughly. This helps retain moisture.

Cover the bowl and let it rest for 2-3 hours.

Take the rested dough, place it on a lightly oiled surface, and cut it into 4 equal pieces. For each piece, pinch the sides together to seal, then roll into a log about 10 inches long.

Flatten each log with your hands or a rolling pin. Place a chopstick in the center and press down lightly. Then, hold the ends of the noodle and stretch it out, smacking it against the work surface about 5-10 times to lengthen it.

From the center where you pressed with the chopstick, pull the noodle apart. Some break one end, some break two, some keep it in a loop. Stretch it to your desired thickness.

Bring a large pot of water to a rapid boil.

Add the stretched noodles to the boiling water. Cook for about 1 minute, or until they float to the surface.

Simultaneously, add the quartered bok choy to the boiling water and blanch for about 45 seconds.

Remove the noodles and bok choy from the water using a slotted spoon or chopsticks.

Place the cooked noodles and blanched bok choy into a serving bowl.

Top the noodles with minced leek greens, minced garlic, chili flakes, and Sichuan peppercorn powder (if using).

Drizzle with 4 tbsp light soy sauce, 1 tbsp dark soy sauce, and a pinch of salt.

Heat 5 tbsp vegetable oil in a small pot until it just begins to smoke. Carefully pour the hot oil over the chili flakes and garlic in the bowl.

Toss everything together thoroughly to combine. Serve immediately.