Noodles

• In a mixing bowl, sift the flour and salt
• Then, slowly pour in the water, mixing with your hands as you go until it forms a dough. Knead until all ingredients just come together into a dough, then cover with a plastic wrapper and allow the dough to rest for 30mins. At this stage, the dough is rather uneven.
• After resting, knead the dough for another 5mins until the surface is smooth.
• Shape the dough into a smooth ball. Then, divide it into 4 equal parts.
• Roll each part into a log of about 10cm long. Toss the logs into a bowl with 4½ tbsp oil until well and evenly coated. Plastic wrap the bowl and let the logs rest for at least 2 hours and up to 3 days in the fridge.
• When you’re ready to roll out and cook your noodles. Bring a pot of water to a boil. These noodles go straight into the pot once they are made.
• To shape your noodles: Take 1 log and flatten it with a rolling pin, to approx 2-3mm thick. Using a chopstick or the back of a knife, gently imprint the center of the noodle strip lengthwise to give it a ‘perforated’ ripping point, which will help us separate the noodles later. Hold the two ends of the strip and smash it against your work surface. You can slightly stretch it during the smashing process, but be gentle so as not to break the noodle. Once the noodle is about 1m long, push through the indentation made with the chopstick, ripping the noodle in half.
• Boil the noodle for about 1min until fully cooked. You know it is ready when it floats.
• Keep working through your strips of noodles until you’re done boiling all your noodles. Once cooked you can toss them in a bowl with some sesame oil to prevent them from sticking.

Hot Oil Topping

• Place your noodles into a bowl
• Then add your toppings; sichuan peppercorn, chilli flakes, minced garlic, chopped leek and spring onion.
• Drizzle the soy sauce and vinegar evenly over the noodles
• Heat up the oil until it’s just starting to smoke (200C), then pour it over the noodles aiming for the chilli flakes and garlic.
• Mix the noodles until well coated, taste and adjust for seasoning with salt. Divide noodles into your serving plates/bowls. Top off with your blanched bok choy and Bon Appetit!