Hand pulled noodles, stir fried northwestern style

Dissolve the salt in the water, then sprinkle in the flour bit by bit, rubbing it between thumb and fingers until the water is absorbed and it comes together.

Roll the dough into a foot and a half log; press down with the heel of the palm and pull up an inch or two, working all the way down. Fold in half, punch down and repeat for 8 to 10 minutes until uniformly smooth top and bottom.

Punch flat, fold in half, punch flat, fold again, press into a rectangular block and rest 10 minutes.

Roll out to one centimetre thick, cut in half, then slice into one centimetre strips along the long side.

Rub the strips thoroughly with oil, cover with plastic wrap pressed onto the surface, and rest at least three hours; eight hours or overnight also works.

Roll each noodle out by hand to about double its length, pull until you feel resistance, then smack against the table about ten times to lengthen and thin it to the thickness of ramen or a touch thicker than spaghetti.

Boil the noodles about 45 seconds to 90 per cent cooked, then rinse under cool water.

Heat the wok until piping hot, cut the heat, add oil and swirl. On medium, heat the oil until it bubbles around chopsticks, add the beaten eggs, let puff, pull cooked edges in, flip, scramble briefly and remove.

Add more oil to the same wok and swirl. On medium, fry the smashed garlic about 30 seconds until fragrant, push it up the sides and cut the heat.

Add the chili bean paste and tomato paste, turn the flame low and fry about 2 minutes until the paste stains the oil red.

Raise to medium, add the bok choy and fry 30 seconds until starting to wilt, then add the noodles and stir fry about 30 seconds until mixed.

Swirl in the soy sauce around the sides of the wok, fry briefly, then season with salt and five spice powder.

Add the onion and chilies and fry about 15 seconds, return the egg, swirl in the vinegar around the sides, stir, cut the heat and drizzle in the toasted sesame oil.