Biang biang noodles with chili oil topping

Mix the salt into the flour, drizzle in the water while mixing, knead about one minute until it just comes together, cover and rest 30 minutes.

Knead about two minutes to a smooth dough.

Pinch the craggly side together, set pinch side down and drag across the surface about 12 times in a couple of directions to seal it.

Roll out, cut into four pieces, pinch the cut sides and roll each into a roughly ten inch log; coat thoroughly in the oil and rest two hours.

variation, roll and cut method: same ratios, knead about five minutes, seal the same way, oil the bowl and pour an extra tablespoon over the dough, cover and rest four to ten hours.

Flatten a log with a rolling pin, press a line down the middle with a chopstick, then hold it over the palm and smack it against the surface about five times to lengthen it.

Pull the noodle apart along the pressed line and drop it straight into rapidly boiling water; cook about one minute until it floats.

variation, roll and cut method: cut the rolled dough into two to three inch slices, halve each, press with the chopstick, biang, pull apart and boil.

Blanch quartered baby bok choy alongside, 45 seconds, and nestle it into the bowl of noodles.

Top with the minced leek, garlic, chili flakes, Sichuan peppercorn powder, light soy sauce, dark Chinese vinegar and salt.

Heat the oil until just starting to smoke, pour it over aiming at the chili flakes, and mix through.