Ingredients
- 2 cups all-purpose flour
- 125ml water
- 1/4 tsp salt
- 3 tbsp vegetable oil (plus extra for coating noodles)
- 1 green onion (chopped)
- 2 garlic cloves (minced)
- 1 tsp crushed red pepper
- 1 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 1 tbsp Chinese black vinegar
- Handful of bean sprouts
- 1 head of bok choy
- Sesame seeds, to garnish
Method
- Mix flour, water and salt by hand or in a stand mixer with the dough hook. Knead until well combined and smooth. By hand it may take up to 10 minutes.
- Divide dough into 8 equal portions, knead and shape into logs. Transfer to a plate and coat well in oil. Cover in glad wrap and let rest for 1 hour.
- Heat up a wok or pot of water. While waiting, flatten the dough portions into rectangles with a rolling pin. When the water is boiling, quickly blanch the bok choy then drain and set aside.
- For the dough, make an indent with a chopstick down the middle of the dough portions lengthwise. Gently hold both ends of the rectangle and pull until desired thickness is reached. Split the pulled dough in two long noodle strands.
- Cook the noodles in the boiling water in two batches for 1 minute. While they are cooking, divide the soy sauce, black vinegar and bean sprouts into two bowls.
- Once the noodles are cooked, drain and divide them into the bowls. Add the red pepper, garlic and green onion in a small pile on top of the noodles. Add the bok choy around the edges of the bowl.
- In a saucepan, heat the rest of the vegetable oil over high heat until smoking. Carefully pour the oil into the bowls and over the noodles and ingredients so that they sizzle. Stir to coat the noodles evenly and enjoy with a sprinkle of sesame seeds.
Product used in recipe
- Lee Kum Kee - Gluten Free Soy Sauce
