Biang Biang Noodles

Mix 500 g of wheat flour with 1 tsp salt. Pour in 250 ml of water gradually, knead into a springy dough, cover and let rest for 10 minutes.

Knead the dough for another 5–8 minutes until smooth, divide into 8 pieces and roll each into a thick rope. Brush the ropes with 2 tbsp vegetable oil, cover and let rest for 60 minutes at room temperature.

Bring a large pot of water to a boil. Flatten each piece of dough into a rectangle, press a groove down the middle with a chopstick or rolling pin, then carefully stretch it by the ends, slapping the noodle against the table a few times. Tear it along the central groove to form a wide ribbon.

Drop the stretched ribbons straight into the boiling water and cook for about 4 minutes; when the water comes back to a boil, add a splash of cold water. Near the end, add 2 heads of baby bok choy and blanch for 20 seconds, then drain everything well.

Divide the hot noodles and bok choy among 4 bowls. Top with 2 finely chopped scallions, 4 minced garlic cloves, 2 tbsp chili flakes, 2 tbsp ground chili, 1 tsp ground Sichuan pepper and 1 tsp salt.

Heat 6 tbsp vegetable oil in a small saucepan until lightly smoking. Immediately pour it over the spices and garlic in each bowl so they sizzle and release their aroma.

Add 1/2 tbsp light soy sauce and 1/2 tbsp black rice vinegar to each bowl, toss well and serve right away.