• In a bowl, combine the flour and salt. Slowly pour in the water, mixing with your hands as you go. Aim for the dry spots as you add the water.
  200 g pizza flour, 0.5 teaspoon salt, 100 ml water
• Knead the dough for five minutes.
• You'll probably notice one side is rougher and uneven. Pinch and gather that side. Slide the dough across the work surface so friction smooths out the pinches. Give it about twelve presses, working in a few different directions.
• Place the dough in a bowl and coat it with about 3 tablespoons of oil. Be generous. Let it rest, covered, for 5 to 10 hours.
  3 tablespoons neutral oil
• After resting, bring a pot of water to a boil. As each noodle is formed, drop it straight into the pot.
• Roll the dough into an even, flat oval—'pizza' style. You'll need a fairly large work surface.
  
• Cut the dough into slices about 6 cm wide; optionally cut each slice in half.
  
• Lightly flatten a slice with a rolling pin if needed. Press a groove down the center with a chopstick.
  
• Hold the noodle in your palm, pressing lightly with your thumb. Smack the noodle against your work surface about ten times to stretch it. Don't press too hard with your thumb, or the noodle may tear.
• At the center of the noodle, push through the groove you made with the chopstick and stretch the noodle even longer. Break one end to separate it.
  
• Boil each noodle for about 1 minute, until it floats. Shape the remaining noodles while each one cooks.

Chili oil topping

• Blanch the bok choy with the noodles for 45 seconds.
  1 bok choy
• Transfer the noodles to a bowl; add the vegetables and the dry toppings.
  7 cm leek, 2 large garlic cloves, 4 teaspoons chili flakes, 0.5 teaspoon Sichuan pepper, 0.25 teaspoon salt, finely sliced scallions, for garnish
• Pour the soy sauce and vinegar over the noodles.
  4 tablespoons light soy sauce, 1 tablespoon black rice vinegar
• Heat the oil to about 215°C, then pour it over the noodles, aiming for the chili flakes and garlic.
  5 tablespoons neutral vegetable oil