Biang Biang noodles

Directions

1. For the dough, mix together the flour with 200ml of the water and mix with your hand until it has come together. Add the rest of the water if needed.

2. Turn out onto a floured bench and knead for 5 minutes or until smooth.
3. Place into a bowl and cover with a damp paper towel, rest for 20 minutes.
4. After 20 minutes, turn out back onto the bench and knead it again until it’s nice and smooth before forming it into a log shape.
5. Keeping a nice neat shape, roll until you have a 30cm x 20cm rectangle.
6. Cut the rectangle into 6 even pieces and brush both sides with oil.
7. Place into an airtight container and in the fridge to rest for at least 2 hours or overnight.
8. When ready to serve, have a large pot of water on to boil and make sure you have all the garnishes ready.
9. Take the noodles from the fridge. Grab one piece and place a chopstick on the centre and press to make a line down the middle.
10. Holding each end of the dough evenly with your thumb, start to stretch with even tension.
11. When your arms get roughly 60cm apart, you can start to slap the noodles on the bench.

12. When the noodle is about 100cm long, you can split the noodle on the seam to make 2 noodles.

13. Immediately place the noodles into the boiling water and cook for 1 minute before you add the bok choy.
14. After 2 more minutes, remove from the water and place into a separate bowl.
15. Add the topping into the centre (spring onions, garlic, ginger, chilli and cumin) and pour 1 tbsp of the soy vinegar sauce around the outside.
16. Heat the oil in a small pot over a medium heat until it just starts to smoke.
17. Pour the hot oil over the centre of the spices and aromatics.
18. Mix the noodles well and serve!