Biang Biang Noodles

Time = 30 min prep + 3 hr rest + 15 min cook
Servings = 2 people
From = Amy Jacobson

Noodle Ingredients

• 375 g AP flour
• 200 mL water
• 1/2 tsp salt
• oil for greasing

Sauce Ingredients

• chili oil (garnish)
• 200 mL peanut oil
• 4 Tbsp soy sauce
• 3 Tbsp chili flakes
• 1.5 Tbsp white vinegar
• 3 cloves garlic, fine dice
• 3 scallions, greens and whites separated, fine chop
• 1/2 tsp cumin
• 3 tsp sesame seeds, toasted
• 100 g pork mince (optional, to add protein)
• 1/2 cup noodle cooking water (reserved)

Directions

1. Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (approx 5 minutes in a mixer with a dough hook).

2. Shape the dough into a round and cut into 8 even pieces. Shape them into a small cucumber or potato shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax).

3. Put a large pot of water to boil.

4. While water boils, make the sauce. Add all ingredients in a small saucepan. If you're not using pork just heat for 1-2 minutes or until combined. If you are using pork, heat until pork is cooked through. Keep the lid on to keep warm and set aside.

5. On a greased surface with a greased rolling pin, roll out the dough. Each piece should be approx 2.5-3 inches wide and slightly longer than the rolling pin. Once rolled out, firmly press the rolling pin against the center vertically to leave a depression in the dough.

6. Oil your hands lightly and then gently pull dough apart using the depression as a opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt.

7. Place dough ribbons directly into the water and cook for 1 minute or until it rises to the surface. Place noodles in a bowl (this makes enough for two bowls). When all the noodles are cooked, pour the hot chili oil over it.

8. Garnish with sauce and serve

Notes

1. Recipe Link