Hand-Pulled Biang Biang Noodles with Sizzling Chili Oil

What you need

• 400 g (3 1/4 cups) all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 220 ml (scant 1 cup) lukewarm water, plus a little extra if needed
• 8 tbsp neutral oil, such as peanut, divided
• 2 heads bok choy, cut into 2 cm pieces
• 4 tsp coarse chili flakes
• 4 cloves garlic, finely chopped
• 3 scallions, finely chopped
• 4 tbsp light soy sauce
• 2 tbsp Chinese black vinegar

Method

Restated from the original video

1. 1

   Stir the salt into the flour in a large bowl. Pour in most of the water and mix by hand into a shaggy dough, adding the rest only if dry flour remains.

2. 2

   Knead on a lightly floured counter until smooth and elastic, 5-8 min. Cover and rest for 20 min, then knead again for 1-2 min.

3. 3

   Shape the dough into a log and cut it into 8 equal pieces.

4. 4

   Roll each piece into a flat oblong about 15 cm (6 in) long. Brush all over with oil, lay them in a single layer on an oiled tray and cover tightly with plastic wrap.

5. 5

   Rest the dough at room temperature for at least 1 hour, so the gluten relaxes enough to stretch.

6. 6

   Bring a large pot of water to a rolling boil. Mix the soy sauce and vinegar in a small bowl.

7. 7

   Press a chopstick lengthwise down the middle of one piece of dough to mark a groove.

8. 8

   Hold the two short ends and pull gently and evenly, bouncing and slapping the dough against the counter, until it stretches to about 1 m (3 ft) long and thin as a belt.

9. 9

   Tear the noodle in two along the groove and drop the strands straight into the boiling water. Stretch 3 more pieces the same way.

10. 10

    Boil for 1 min, add half the bok choy and cook until the noodles float and are chewy but done, 1-2 min more.

11. 11

    Lift the noodles and bok choy into 2 of the serving bowls. Repeat with the remaining dough for the other 2 bowls.

12. 12

    Pile the garlic, scallions and chili flakes in the middle of each bowl and spoon the soy and vinegar mixture around the edge.

13. 13

    Heat the remaining oil in a small pan until the first wisps of smoke appear.

14. 14

    Ladle the sizzling oil straight onto the aromatics in each bowl. Toss everything together and eat at once.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.