Hand-Pulled Biang Biang Noodles

Mix the flour and salt in a large bowl. Gradually add the warm water while stirring with chopsticks until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.

Divide the dough into 8 equal pieces. Roll each into a log about 6 inches long, then coat with a thin layer of vegetable oil. Place them on an oiled plate, cover with plastic wrap, and rest for at least 30 minutes (up to 2 hours is even better).

While the dough rests, prepare the toppings. Place the minced garlic, chili flakes, and Sichuan peppercorn powder in a heatproof bowl. Combine the soy sauce, black vinegar, and sugar in a separate small bowl.

Take one dough piece, press it flat with your palm, then use a rolling pin to roll it into a long oval about 4 inches wide. Using both hands, grip the ends and stretch the noodle by pulling and slapping it against the counter. Stretch until it is about 2-3 feet long and thin. Use your thumbs to tear a slit down the center if desired for the classic biang biang shape.

Bring a large pot of water to a rolling boil. Cook the noodles one or two at a time for about 2 minutes until they float and turn chewy. In the last 30 seconds, add the bok choy halves to blanch. Remove everything with a slotted spoon and divide among bowls.

Heat the 6 tablespoons of vegetable oil in a small saucepan until it reaches 200C (390F) and just begins to shimmer. Pour the smoking hot oil directly over the garlic and chili flake mixture — it should sizzle dramatically and become intensely fragrant.

Drizzle the soy sauce-vinegar mixture over the noodles, then spoon the sizzling chili oil on top. Scatter with green onions and cilantro. Toss at the table and serve.