Biang Biang Maxwell's Silver Hammer

I'm not even going to continue the pun. I love Gene's Flatbread Cafe, but since they moved from Chelsmford to Woburn they've been out of range.  I found this recipe, which is pretty close to what Gene's makes. Since the recipe is quite vague on the proportions for putting together the final noodles, a few notes:

To make the dough: I ended up needing 3/4 cup water for 2 1/2 cups flour - maybe my math is wrong but 130 ml water seems insanely low. The dough was definitely "tough" to work with.

2 1/2 cups flour makes 12 small 2.5" rolls.  Each roll makes 2 noodles each, for 24 noodles total; an adult portion is about 6 noodles (3 rolls) so this recipe serves four adults if no one wants seconds.

For the prep: I added 1 cup cold water and that seemed to control the water boil rate nicely - the water did come back to a boil and the noodles were not overdone.  I used 3 bok-choy leaves.

For the sauce: an even ratio of 1 tbsp soy sauce, 1 tbsp black vinegar, 2 tbsp hot oil is well balanced, but more liquid than you need for 6 full noodles - I'm going to look at cutting that by 25%.  I don't have measurements yet for the garlic+scallions or chili powder, but the garlic never overpowered; I eyeballed it. For the chili powder, a nice dusting of the top noodles seems to produce a reasonable (but hot) temperature.  Pouring the hot oil over the dish really works.

I Love the Wok

Three thoughts on cooking:

1. All prep must be done before cooking starts, and all shopping before prep. Exposing food to air or heat starts fundamental changes that cannot be stopped once they begin. Especially once heat is introduced, you're on the clock!
2. It is obvious that too much heat can ruin a dish. Less obvious, but equally important: too little heat can ruin a dish. (Consider that too little heat means too much time in the cooking medium, which can be a problem whether it's air, water, or oil.)
3. Non-stick is a specialty pan, not a default.
   

The wok combines all three of these, and then some!