Hand-Pulled Noodles with Pak Choi

Instructions

1. Prepare the Dough

   6 min hands-on

   • Combine whole-grain wheat flour, room-temperature water, and salt in a mixing bowl.
   • Stir with a wooden spoon until a rough dough forms.
   • Transfer to a clean work surface and knead for 5 minutes until smooth and elastic.

2. Rest the Dough

   4 min hands-on90 min waiting

   • Divide the dough into equal pieces and roll each into a small log.
   • Coat each log in vegetable oil and arrange on a lightly oiled tray.
   • Cover with cling film and let rest at room temperature for at least 90 minutes.

3. Prepare the Aromatics

   3 min hands-on

   • Finely chop the Welsh onions and set aside.
   • Grate the garlic and fresh ginger separately for later use.

4. Shape and Pull the Noodles

   16 min hands-on

   • Flatten one dough log into a rectangle using a rolling pin.
   • Press a deep indent along the center with a chopstick or wooden spoon handle.
   • Stretch the dough, slapping it against the surface to elongate into a thin noodle.
   • Tear along the indent to create two strands.

5. Cook the Noodles

   3 min hands-on

   • Bring a large pot of water to a rolling boil.
   • Cook the noodles in the boiling water for 30 seconds to 1 minute, until they float.
   • Remove with a slotted spoon and toss with sesame oil to prevent sticking.

6. Blanch the Pak Choi

   1 min hands-on

   • Blanch the pak choi in the same boiling water for 30 seconds.
   • Remove, drain, and set aside.

7. Assemble the Bowls

   4 min hands-on

   • Divide the noodles into serving bowls.
   • Top with grated garlic, grated ginger, chopped Welsh onions, soy sauce, chili powder, and vinegar.
   • Arrange the blanched pak choi on the side of each bowl.

8. Infuse with Hot Oil

   2 min hands-on

   • Heat sesame oil and olive oil in a small saucepan until lightly smoking.
   • Pour the hot oil over the garlic and chili powder in each bowl.

9. Toss and Serve

   1 min hands-on

   • Toss the noodles in each bowl to distribute flavors evenly.
   • Serve immediately while warm and fragrant.
   • Cooking tips:
   • For extra elasticity in the noodles, let the dough rest longer, up to 2 hours.
   • Ensure the oil is hot enough to sizzle when poured but not smoking excessively to avoid burning the aromatics.
   • To enhance the umami flavor, garnish with toasted sesame seeds or a drizzle of chili oil before serving.
   • Adjust the spice level by increasing or decreasing the chili powder to suit your taste.