Biangbiang noodles

Combine All-purpose flour and 3g of the Salt in a large bowl. Gradually add Water, mixing until a shaggy dough forms. Knead the dough on a clean surface for 10-15 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest at room temperature for at least 30 minutes.

Divide the rested dough into 6-8 equal portions. Roll each portion into a thick, elongated strip, about 1.5 cm thick. Lightly brush each strip with Vegetable oil and place them on a plate, ensuring they do not touch. Cover again and let rest for another 20 minutes.

Bring a large pot of water to a rolling boil. While the water heats, take one oiled dough strip. Flatten it slightly with your palm, then use both hands to gently stretch it from the ends. Once it's about 1 cm wide, slap it against the counter as you continue to stretch, pulling it longer and thinner. If it's too thick, you can gently rip it down the middle lengthwise to create two thinner strands. Drop the stretched biangbiang noodles into the boiling water. Repeat with remaining dough. Blanch the Bok choy in the same boiling water for 1-2 minutes until tender-crisp, then remove and set aside. Cook the biangbiang noodles for 2-3 minutes, or until al dente. Drain the cooked biangbiang noodles and divide them into serving bowls.