Hand-pulled biangbiang noodles with sizzling oil (Biangbiang mian)

1. Mix the flour with the salt, add the water little by little and knead for 10 minutes into a smooth, elastic dough; cover and rest for 30 minutes, then knead again for 2 minutes.

2. Divide into 8 equal pieces, shape each into a log about 12 cm long, brush with oil and rest, covered with cling film, for at least 1 hour.

3. Roll out each log to 25 cm long and 6-7 cm wide, press a groove lengthwise down the middle with a chopstick, then hold both ends and pull it to 1 metre, slapping it against the worktop, and tear it in two along the groove.

4. Drop the noodles straight into the rapidly boiling water and cook for 1-2 minutes until they float, adding the bok choy for the last minute, then lift into deep bowls with a slotted spoon.

5. Top with the finely chopped garlic, spring onions, chilli flakes and salt, heat the oil until smoking and pour it over so it sizzles.

6. Drizzle with the soy sauce and black rice vinegar, mix and serve immediately.

Tip: The name imitates the sound of the dough slapping on the counter, and its Chinese character is one of the most complicated there is. If the dough tears while you pull it, it hasn't rested enough – cover it and give it another half hour.