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Spicy Hand-Pulled Noodles with Garlic and Greens Recipe

Name: Spicy Hand-Pulled Noodles with Garlic and Greens
Prep time: 3 h
Cook time: 2 min
Total time: 3 h 2 min
Yield: 4
Ingredients: 450 g All-Purpose Flour; 210 ml Water; 1 tsp Salt; 4 Green Onions, finely chopped; 5 Cloves of Garlic, minced; 1 tbsp Ginger, grated; 1 tbsp Red Pepper Flakes; 3 tbsp Light Soy Sauce; 3 tbsp Rice Vinegar; 3 tsp Toasted Sesame Oil; 4 Bok Choy, quartered; Vegetable Oil for cooking

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This is a noodle dish with a twist. You pull the noodles by hand and cook them quickly. They are spicy and have garlic, ginger, and greens on top. It's fun to make and yummy to eat!

Ingredients

450 g All-Purpose Flour

210 ml Water

1 tsp Salt

4 Green Onions, finely chopped

5 Cloves of Garlic, minced

1 tbsp Ginger, grated

1 tbsp Red Pepper Flakes

3 tbsp Light Soy Sauce

3 tbsp Rice Vinegar

3 tsp Toasted Sesame Oil

4 Bok Choy, quartered

Vegetable Oil for cooking

Method

In a large bowl, mix 450 g of all-purpose flour with 210 ml of room temperature water and 1 tsp of salt. Stir with a wooden spoon until a dough starts to form.

Knead the dough for about 8 minutes until it's smooth. This dough will be slightly moist but firm. Cover the dough with a damp cloth and let it rest for 2 hours.

While the dough is resting, prepare the sauce for the noodles by mixing 3 tbsp of light soy sauce, 3 tbsp of rice vinegar, and 3 tsp of toasted sesame oil in a bowl. Set aside.

After the dough has rested, divide it into 8 equal pieces. Roll each piece into a long log, then flatten and roll into a rectangle using a rolling pin.

Using a chopstick, press an indent down the center of the rectangle. Hold the ends of the dough, gently pull and slap the dough against the work surface to stretch it into a long, thin noodle. Rip along the center to create two noodles.

Bring a large pot of water to a boil. Cook the noodles for about 1 minute or until they float to the top. Remove the noodles and toss them with a teaspoon of sesame oil to prevent sticking.

In the same boiling water, blanch the quartered bok choy for 1 minute. Remove and set aside.

Heat 2 tablespoons of vegetable oil in a small pan over medium heat until just smoking.

Divide the minced garlic, grated ginger, and finely chopped green onions among four bowls. Add 1/4 tbsp of red pepper flakes to each bowl.

Place the cooked noodles on top of the garlic mixture in each bowl. Add the blanched bok choy to the side.

Pour the hot oil over the noodles, aiming for the garlic and red pepper flakes to release their flavors.

Pour the prepared sauce over the noodles and quickly mix everything together. Serve immediately.

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