Cilantro belt noodles in dipping sauce

Bring a pot of water to a boil, add a tablespoon of oil, and blanch the cilantro about 15 seconds.

Lift the cilantro out and rinse under cold water to cool it instantly.

Weigh the cilantro to about 175 g, topping up with water if short, add the salt and blend to a puree.

Pour the puree into the bread flour and mix until absorbed, then gather by hand into a rough dough.

Cover and rest 20 minutes.

Knead 8 minutes to a soft but non-stick dough; add bread flour if it sticks, a little water if it is too tight.

Shape into a round ball, cover and rest at least one hour.

For the dipping sauce combine salt, 13 spice powder, Sichuan peppercorn powder, minced garlic, diced scallions, roasted sesame seeds and red chili flakes.

Heat the cooking oil to smoking hot and pour it over the aromatics, then mix.

Add the soy sauce and black vinegar, stir, and divide evenly into three bowls.

Flatten the rested dough into a large round patty, dusting with cornstarch rather than bread flour to stop sticking.

Wrap the sheet around the rolling pin and roll applying force in four directions at once: down, forward, and outward with both hands.

Rotate the sheet 90 degrees and flip it about every minute; cut and stack if it outgrows the pin.

Roll to about 1.5 mm thick, fold into a few layers and cut into one inch wide ribbons.

Boil the noodles two minutes, adding green leafy vegetables to the pot.

Transfer noodles and vegetables to a big serving bowl and pour in some of the cooking water.

Add a quarter cup of noodle cooking water to each bowl of dipping sauce, in batches, tasting; it should be saltier than usual.

Drag a noodle from the big bowl through the dipping sauce to eat.