Biang Biang Noodles

Instructions

1. In a bowl, combine the salt and the flour. Then slowly drizzle in the water, mixing with your hands as you go. Aim for the dry bits when you're drizzling the water.
2. Knead for about 1 minute until the dough just comes together, then cover with a plate and set aside for 30 minutes.
3. After the rest, knead the dough for two minutes.
4. Pinch together the craggly, uneven side of the dough.
5. Push the dough around the work surface about twelve times in different directions, letting the friction clean up that pinch.
6. Split the dough into four. Pinch the sides that you cut, then roll the dough into 5-6 inch logs.
7. Toss the logs in a bowl with 3 tbsp of oil, coating them well. Rest for 2 hours.
8. After resting, get a pot of water to a rapid boil.
9. Take a log, and flatten it out with a rolling pin. Press down the middle of the noodle with a chopstick.
10. Hold the noodle in your palm, lightly pressing with your thumb. Smack the noodle down against your work surface around 10 times to lengthen the noodle.
11. In the center of the noodle, push through the groove that you made with the chopstick and pull apart the noodle. Break one end of it.
12. Boil the noodle for 1 minute until it floats. Work through your other noodles as each is boiling.
13. For chili oil: Mince the leek and garlic.
14. Combine minced leek, minced garlic, chili flakes, Sichuan peppercorn powder, light soy sauce, dark Chinese vinegar, and salt in a bowl.
15. Heat peanut oil and pour over the chili flakes and garlic mixture.
16. Optional: Quarter and blanch baby bok choy to serve with noodles.
17. For ginger/garlic/scallion oil: Mince ginger, garlic, and scallions.
18. Combine minced ginger, minced garlic, minced scallions, and salt.
19. Heat canola or vegetable oil for 2-3 minutes, just before it starts smoking. Pour it over the herbs/spices mixture. Be careful!
20. Let the oil sit for 20 to 30 minutes.