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油泼面(1 Serving)

I. Ingredients Overview

Dough

Medium-strength flour: 150 g (70 g bread flour + 80 g cake flour)

Salt: 1 g

Water: 85 g

Vegetables

Bok choy（小松菜）: as needed

Bean sprouts（もやし）: as needed

Seasonings

Light soy sauce（生抽）: 1 tbsp (15 ml)

Chinese black vinegar（老陈醋）: 1 tbsp (15 ml)

Salt: a small pinch

Chicken powder / MSG: a small amount (optional)

Garlic (minced): 1–2 cloves

Green onion (chopped): 1 tbsp

Chili powder (spicy)（辣椒面）: 0.3–0.5 tsp

Chili flakes (milder, aromatic)（干碟辣椒面）: 0.5–1 tsp

Ground Sichuan pepper（花椒粉）: a small pinch

Others

Cooking oil: 40–50 ml

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II. Dough Preparation

1️⃣ Mix the dough

Combine 70 g bread flour + 80 g cake flour + 1 g salt

Add 85 g water and mix into a shaggy dough

Knead briefly until it forms a rough ball

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2️⃣ Rest

Cover with plastic wrap

Let rest at room temperature for 20 minutes

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3️⃣ Knead again

Knead until the dough becomes smooth

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4️⃣ Divide and oil

Divide into 3 portions

Roll into logs

Coat each piece evenly with oil

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5️⃣ Second rest

Cover and rest at room temperature for 40–60 minutes

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III. Cooking the Noodles

Bring a large pot of water to a boil

Flatten and stretch each dough piece, then add to the pot

When the water returns to a boil, add a small amount of cold water

Once boiling again, add bok choy and bean sprouts

Cook until noodles are soft and vegetables are done

Drain and transfer to a bowl

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IV. Seasoning Assembly

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