Sichuan Noodle Soup with Handmade Noodles

• 1 can chickpeas
• 5 green beans
• 2 bok choy
• 2 garlic cloves
• 1 spring onion
• A small thumb size piece of ginger
• A handful of coriander
• 1 tbsp Zha Cai (chinese preserved vegetables) optional
• 1/8 tsp crushed sichuan peppercorns
• 10 whole dry chillis
• 1 tbsp crushed peanuts
• 1 tbsp light soy sauce
• Pinch of salt if necessary
• 1 tsp black sesame oil
• 1/4 tsp black vinegar
• 1 to 2 tbsp chilli oil
• 200ml good quality chicken stock

Noodles

• 250 g all-purpose flour / Chinese high gluten wheat flour about 2 cups
• 125 ml cold water, 1/2 cup+2 tsp
• 1/4 tsp salt
• ½ tsp lye water
• Cooking oil, for coating the dough

• Finely chopped the ginger and garlic, coriander, green beans and Zha Cai (if using). Finely slice the spring onion, separating the white and green parts.

• If using dried noodles, soak the noodles separately in hot water for 3-4 minutes and then drain both through a sieve and place on a clean tea towel to dry. If using fresh noodles, cook them in boiling water for 2-4 minutes.

• Bring chicken stock to boil, reheat the chickpeas and blanch the bok choy for a couple of minutes and set aside.

• Fry off the dry chillis until they darken slightly. Add those to a pestle and mortar along with the Sichuan peppercorns and crush.

• In a mixing bowl, mix in the black vinegar, soy sauce, green onion whites, garlic, ginger, chili oil, sichuan peppercorn and chilli mix and sesame oil.

• In a serving bowl, pour in a couple of tablespoons of the soup base mixture.

• If using fresh noodles, dip them in the chicken stock for 3-4 minutes until they re-heat completely. Transfer the noodles to a bowl and top it with the chicken stock. Add in the blanched bok choy.

• Garnish with spring onion, finely chopped coriander and minced Zha cai.