Biang Biang Noodles

🔥 Prep

• Measure 350 g all‑purpose flour, 180 ml water, and 1.25 tsp salt into a mixing bowl.
• Trim and wash 150 g baby bok choy, then roughly chop into bite‑size pieces.
• Peel and mince 6 cloves garlic.
• Slice 3 scallions thinly on the diagonal.
• Measure out 2 tbsp chili powder, 0.5 tsp Sichuan peppercorn powder, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp Chinkiang vinegar, 0.5 tsp sugar, 1 tbsp toasted sesame oil, 60 ml vegetable oil, and 1 tsp toasted sesame seed; keep each in separate small bowls for easy access.

🔥 Cook

• 1. Combine the measured flour, water, and salt in a large bowl; knead the mixture for 10 minutes until a smooth, elastic dough forms.
• 2. Divide the dough into oblong logs, brush each lightly with vegetable oil, cover, and let rest for 1 hour at room temperature.
• 3. On a lightly floured surface, flatten each dough log with a rolling pin, press a chopstick indentation down the center, then stretch and slap the noodle ribbon against the counter to lengthen it; finally split the ribbon down the center to create wide belt‑shaped noodles.
• 4. Bring a large pot of water to a rolling boil over high heat; add the fresh hand‑ripped noodles and the chopped bok choy and cook for 2 minutes until they are chewy and al dente.
• 5. Drain the noodles and bok choy, then divide them into serving bowls.
• 6. Top the hot noodles with the minced garlic, sliced scallions, chili powder, Sichuan peppercorn powder, light soy sauce, dark soy sauce, and Chinkiang vinegar.
• 7. In a small pan, heat the vegetable oil and toasted sesame oil together over medium‑high heat until the oil is smoking hot (approximately 2–3 minutes).
• 8. Carefully pour the smoking hot oil over the aromatics in the bowl to sizzle and bloom the flavors, then toss the noodles immediately to coat every ribbon in glossy, fragrant chili oil.
• 9. Finish with a sprinkle of the toasted sesame seeds before serving.

🔥 Serve

• Garnish with extra toasted sesame seeds and an additional drizzle of chili oil if desired.
• Serve alongside a simple cucumber salad tossed with rice vinegar and a pinch of sugar.
• Pair with steamed jasmine rice or Chinese mantou for a heartier meal.
• Offer a small dish of pickled mustard greens or kimchi on the side for tangy contrast.