Ingredients:

  • 300g All-purpose flour
  • 150ml Room temperature water
  • 2g Fine sea salt
  • 2 tbsp Neutral oil
  • 2 tbsp Coarse Shaanxi chili flakes
  • 3 cloves Garlic, finely minced
  • 1 stalk Green onion, whites and greens separated
  • 2 tbsp Chinkiang black vinegar
  • 1 tbsp Light soy sauce
  • 0.5 tsp Toasted Sichuan peppercorn powder
  • 2 tbsp Avocado oil
  • 1 Star anise
  • 1 cup Baby bok choy, sliced lengthwise
  • 0.5 cup Fresh bean sprouts
  • 1 sprig Fresh cilantro

Instructions:

  1. Mix the flour, salt, and water in a large bowl until a shaggy ball forms. Knead for 10 minutes until the dough is relatively smooth. Cover and let sit for 15 minutes to allow the flour to hydrate.
  2. Divide the dough into 4-6 equal cylinders. Coat each log generously in 2 tablespoons of neutral oil to prevent sticking and skin formation. Place on a tray, cover tightly with plastic wrap, and rest for at least 15 minutes.
  3. Prepare the sauce base by combining chili flakes, minced garlic, green onion, Sichuan peppercorn powder, vinegar, and soy sauce in a heat-proof bowl.
  4. Heat avocado oil in a small heavy-bottomed saucepan with the star anise until the oil begins to smoke. Remove the star anise and carefully pour the hot oil over the prepared aromatics to create the emulsion.
  5. Flatten each dough cylinder with a rolling pin. Use a chopstick to press a indentation down the center. Grab both ends and slap the dough against the counter, stretching it until thin and translucent. Tear down the center indentation to create one long loop.
  6. Boil the noodles along with the baby bok choy for 1-2 minutes in a large pot of boiling water. Drain and immediately toss with the sauce lacquer and fresh bean sprouts. Garnish with fresh cilantro.