|Picture from: thibeaultstable|
Image Credit: Ann
Stretching Noodles with Green Onion and Chili Pepper
“The hour and a half total time needed for the dough to rest is the only time consuming part of the process.” Ann
1½ cups all-purpose flour
1 bunch green onions
5 baby bok choy
Chinese red vinegar
Dried chili pepper
1 minced garlic clove
1 inch of ginger thinly sliced and julienned
Use Food Processor to make the dough.
Add the flour and salt to the bowl and add enough water to make a soft dough.
Process for 30 to 40 seconds.
Lightly flour the dough and loosely wrap in plastic.
Let the dough rest for about an hour.
Roll the dough out on a lightly floured board till 1⅛ inch thick. Let rest for 30 minutes.
Using a pizza cutter, cut the dough into ½ inch strips.
Stretch the dough thin and drop into boiling salted water.
Cook for 3 to 5 minutes.
Add the bok choy in the last minute.
While the noodles cook, heat up a little peanut oil; add the minced garlic and ginger.
Cook for 30 seconds, toss in the sliced green onions.
Drain noodles and bok choy and toss with hot oil mixture, drizzle with a little Chinese red wine
vinegar and sesame oil and sprinkle with hot red pepper flakes.
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