2tbsp.canola oil (something with a high smoke point)
1handful spinach or blanched greens
2-4 tsp. soy sauce
1-3 tsp. rice wine vinegar or black vinegar
1green onion, sliced
1-3 tsp. gochugaru or ground chili (not chili powder)
2garlic cloves, minced
Mix together the dough ingredients in a stand mixer with a hook attachment, add more water if needed to combine all the flour into a stiff dough. Knead for 3-5 minutes until you have a smooth dough. Cover the bowl with plastic wrap and let rest for 20 minutes.
Knead the dough again for 3 minutes until it becomes even soother, I recommend doing this step by hand, you can feel the dough change and become more firm. Let rest for 20 minutes.
Divide the dough into 12 portions, roll each piece into a long log and place on an oiled tray, roll the pieces around to coat them in oil, brush a little extra on the tops. Cover with plastic wrap and rest for 1 hour.
Shopping the noodles
Put a large pot of water on to boil while you stretch your noodles.
Working with one piece at a time on a clean counter flatten a piece of dough and press a chopstick lengthwise down the center, this allows you to tear the piece in half after you’ve stretched it.
To stretch the dough into a noodle, hold one end in each hand and gently bang it against the counter while you stretch your hands apart. This is where the noodles get their name, from the sound they make as you bang them on the counter. Take your time and stretch them slowly so they do not break, stretch them to about 2 feet long and then tear them in half.
Once all of your noodles are stretched place them in the boiling water and cook for 4 minutes.
In a small sauce pan over medium heat warm the oil, the oil is hot enough when a wisp of smoke appears.
In a large bowl add the spinach, soy sauce and vinegar, place the freshly cooked noodles on top and add the green onion, chili and minced garlic in a little pile on top of the noodles.
When the oil is hot enough pour it slowly over the garlic and chili pile, toss the noodles together and serve.