Sichuan Biang Biang Noodles

In a large bowl, mix together the all-purpose flour, salt, and water until a rough dough forms.

Cover the dough with a towel and let it rest for 10 minutes.

After resting, knead the dough on a clean surface until it becomes smooth.

Cut the dough ball into 8 equal pieces.

Roll each piece of dough into a small sausage shape.

Place the dough sausages on a plate, coat them in oil, cover, and let rest for 1 hour.

Take a piece of rested dough and flatten it with a rolling pin.

Use a chopstick to press a deep indent down the center of the flattened dough.

Hold the ends of the dough, stretch it out, slap it against the counter, and then tear it in half along the indent to create two long noodles. Repeat for all dough pieces.

Cook the fresh noodles in a pot of boiling water for just one minute.

Drain the noodles and transfer them to a serving bowl.

Top the noodles with chopped spring onions, minced garlic, ground Sichuan peppercorns, and chili flakes.

In a small saucepan, heat the neutral oil until it just begins to smoke.

Carefully pour the sizzling hot oil over the spices and aromatics in the bowl.

Add the soy sauce and black vinegar to the bowl.

Mix everything together thoroughly until the noodles are well-coated in the sauce. Serve immediately.