Wide, fresh hand-pulled noodles coated in a spicy sauce of smoking hot oil, garlic, and black vinegar. A Northern Chinese classic, simplified for home cooking.
Ingredients
- 400 g Type 55 all-purpose flour
- 200 ml Water
- 1 tsp Salt
- 2 tbsp Vegetable oil (sunflower or peanut)
- 3 tbsp Dried chili flakes
- 4 cloves Garlic
- 2 bunches Scallion
- 3 tbsp Dark soy sauce
- 3 tbsp Chinkiang black vinegar
- 1 pinch White sugar
- 1 tbsp Toasted sesame seeds
- 1 pinch Ground cumin
- 5 tbsp Peanut oil
- 2 pieces Bok choy
Method
- Divide the rested dough into equal portions, shape into thin rectangles, generously brush both sides with vegetable oil, cover, and rest for twenty minutes at room temperature to relax the gluten.
- Take a rectangle of dough, roll it flat on an oiled work surface, then strike the center with the back of a knife to create a lengthwise slit without cutting all the way through; grab both ends and gently pull while bouncing the dough to stretch the noodle into a wide ribbon.
- Bring a large pot of salted water to a boil, drop in the stretched noodles one by one, boil for two to three minutes until they float to the surface and are tender, add the sliced bok choy in the last minute of cooking, and drain everything.
- Finely chop the garlic and scallion, and place them in a bowl with the dried chili flakes, sesame seeds, and ground cumin.
- Heat the peanut oil in a small saucepan until white smoke appears, and immediately pour it over the chili and garlic mixture: the oil should sizzle violently and release a toasted aroma.
- Stir the dark soy sauce, Chinkiang black vinegar, and white sugar into the chili oil mixture, mixing until dissolved.
- Divide the noodles and bok choy into individual bowls, generously coat with the spicy sauce, toss immediately to cover each noodle, and serve hot.
Nutrition
Per serving
- Energy
- 652 kcal
- Protein
- 13.84 g
- Carbohydrate
- 81.27 g
- Fat
- 30.09 g
- Fibre
- 7.09 g
- Calcium
- 78.91 mg
- Iron
- 2.08 mg
- Magnesium
- 59.61 mg
