Spicy Sichuan noodles

This is sort of a take on the Sichuan cold noodle dish I used to get outside my apartment in Chengdu. Those noodles were more like ramen, they didn't come with bok choy, and they were actually not warm, though, so this is more of a tribute than a successful recreation.

I made the noodles the usual way, but this time I used one egg, and replaced the other one with water. Mainly because I was running out of eggs.

For the sauce, I mixed:

• 3 Tbsp spicy chili oil
• 2 Tbsp soy sauce
• 1/2 Tbsp rice wine vinegar
• 1/2 Tbsp black vinegar
• 1 Tbsp white sugar
• Ground Sichuan pepper (to taste)
• 1 chopped scallion sprig (just the dark green part)

All amounts are totally approximate.

Then I briefly fried the bok choy and garlic in a pan on high heat with a little salt.

Finally, I boiled the noodles for about three minutes, and mixed them in a bowl with the sauce, and put the bok choy on top.