Combine the dry ingredients in a bowl, stir and slowly add the water, mixing well until a light dough forms.
Turn out the dough onto a chopping board and knead for approximately 15 minutes. When the dough becomes soft and smooth, wrap it in cling film and let it rest for 10 minutes. Once rested, roll it out until you feel the dough resist, wrap it and let it rest for 10 minutes. After this, roll the dough to about a 20 cm long cylinder and cut into two equal portions. Wrap the pieces, let them rest for 5 minutes and then roll them each into 20 cm long pieces. Divide each of those pieces into two, making 4 portions. Wrap the pieces individually and rest for 5 minutes, then roll each portion to 20 cm in length. Let the pieces rest again for 5 minutes.
Grease the chopping board with vegetable oil. Flatten each portion of dough and from into a long piece, then roll it to obtain a piece 22-25 cm long and 6cm wide. Mark the dough in the middle with a chopstick, then apply a layer of peanut oil to the dough surface, wrap in cling film and rest for 40 minutes.
Combine the vinegar and soy and place to the side, along with the vegetables you have collected and prepared.
After 40 minutes, you will need to ensure the dough is ready. Pull it, making sure it won’t break. Swing the dough and let it beat on the board, this will make it more supple. Tear the noodles in half, thirds or quarters, depending on how many noodles you would like to make (if you make more than 2, roll the dough wider, to about 10cm).
Place the noodles into a pot of boiling water and cook for 3 minutes. Remove them from the pot.Serve the noodles in a bowl with the bean sprouts and bok choy to the side and the spring onion, garlic and chilis in the centre. Pour over the soy and vinegar sauce. Heat 30g of peanut oil until it is almost smoking and pour it over the chilis.