Chongqing Xiaomian

Mince 2 garlic cloves. Finely slice 2 spring onions, keeping whites and greens separate. Finely chop 20 g drained zha cai and coarsely crush 20 g unsalted roasted peanuts. Wash 200 g baby bok choy between the leaves and halve lengthwise.

In each of two large noodle bowls, combine 1 tbsp light soy sauce, 1 tsp black vinegar, 1 tbsp chili oil, ¼ tsp ground Sichuan pepper, 1 tsp toasted sesame seeds, ¼ tsp sugar and 1 tsp vegetable oil. Divide all the garlic and scallion whites equally between the bowls and stir.

Bring 2 l water to a rolling boil. Add 300 g fresh alkaline noodles, loosen gently and cook for the packet time, maintaining an active boil after the water returns to boiling. The strands should be flexible with no raw center. Start the next step about 1 minute before they are done.

When the noodles are nearly ready, add all the bok choy to the same pot, submerging stems before leaves. Cook for about 45–60 seconds until the leaves are bright green, stems crisp-tender and noodles have no raw center. Lift a strand to check; cook briefly and check again if needed.

Reserve 180 ml hot noodle water and add 90 ml to each bowl. Stir until the sugar dissolves and the chili oil and seasonings disperse. Lift and briefly drain the bok choy, dividing it along one side of each bowl. Divide all the chopped zha cai between the bowls.

Lift and briefly drain the noodles, then divide between the bowls. Toss each portion until coated in the red sauce and top with half the crushed peanuts and half the scallion greens. Serve hot. Finish one bowl first, then gently tip the second portion into the other bowl; avoid leaving drained noodles standing.