My contribution this week is a recipe for Stretched Noodles with Green Onion and Chili pepper. The inspiration for this recipe comes from ‘Add A Little Love’. The blogger is a fellow Canadian and a very talented photographer.
The first thing I did when I walked in the door after work was knead up the dough. The hour and a half total time needed for the dough to rest is the only time consuming part of the process. And I cheated a little. Letting the dough rest for just 45 minutes before rolling it out.
1-1/2 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 1/8 inch thick. Let rest for 30 minutes.
Using a pizza cutter, cut the dough into 1/2 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. Serve immediately.