Chewy, slippery noodle/dumpling convergence, this is the spicy cousin of spätzle – and arguably even easier to make. Just trust me, you should cook this. Feeds 2
- 240g plain flour
- ¼ tsp salt
- 125ml lukewarm water
- 2 spring onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp chilli flakes
- ½ tsp five spice powder
- ½ tsp ground szechuan pepper
- 1 tsp sesame seeds
- 3 tbsp veg oil
- 1 tbsp soy sauce
- ½ tsp sugar
- 1 tbsp black rice vinegar
- In a large bowl, mix the flour and salt. Pour in the water gradually and use a spoon then your hands to combine
- Knead for 5-7 mins until it’s smooth and stretchy, then place back in the bowl and cover. Leave to rest for 20 mins
- While the dough is resting, make the sauce. Put the spring onion, garlic, chilli flakes, five spice, szechuan pepper and sesame seeds in a small heatproof bowl
- Heat the veg oil until it shimmers and pour it over the aromatics and spices. Delightedly watch it bubble, and then mix it through
- Add soy sauce, sugar and vinegar. Mix well and divide between 2 deep bowls
- Bring a large saucepan of salted water to a boil and hold the dough in one hand and the scissors in the other. Over the pot, use the scissors to slice off thin, roughly 1-inch long strips of noodles off the dough and allow them to fall into the water
- Once you’ve snipped in all the dough, boil for a further 2 mins or so until all of the noodumplings are cooked.
- Drain and transfer to the 2 bowls, stir through the seasoning oil
- Serve topped with steamed greens, grilled chicken or tofu, fresh coriander and toasted sesame seeds
Sophie cooks 