Chinese

Biang Biang Noodles

Name: Biang Biang Noodles
Total time: 60 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups Bread flour (high protein is essential); 1 cup Water (room temperature); 1 tsp Salt; 2 tbsp Gochugaru or Sichuan chili flakes; 3 cloves Garlic (minced); 2 Scallions (chopped); 2 tbsp Light soy sauce; 1 tbsp Black vinegar (Chinkiang); 1/4 cup Peanut oil (or neutral oil)

Hand-pulled, wide and thick noodles originally from Shaanxi province, served with hot oil poured over spices.

60 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Peanut Soy Wheat

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Instructions

6 steps

1
Make the Dough: Dissolve the salt in the water. Gradually add it to the bread flour, mixing until a shaggy dough forms. Knead vigorously for 10 minutes until perfectly smooth. Cover with a damp cloth and let it rest for 30 minutes.

2
Portion and Oil: Divide the dough into 8 equal logs. Coat each log generously with oil to prevent sticking and drying. Cover tightly with plastic wrap and let them rest for at least 2 hours. This relaxes the gluten, which is necessary for pulling.
3
Form the Noodles: Take one log of dough and flatten it slightly with your hands. Press a chopstick down the center lengthwise to create an indentation.
4
Pull the Noodles: Grab the ends of the dough and gently pull them apart, bouncing the dough against the counter (which makes the "biang biang" sound) until it is about an arm's length long. Tear the noodle down the center indentation to create one massive, continuous loop.
5
Boil: Drop the pulled noodles immediately into a large pot of violently boiling water. Cook for 2-3 minutes until they float and are chewy. Drain and place in a large heatproof bowl.
6
Flash Oil Dressing: Place the minced garlic, scallions, and chili flakes in a pile directly on top of the warm noodles. Pour the soy sauce and black vinegar around the edges. Heat the peanut oil until smoking hot, then carefully pour it directly over the garlic and chili flakes. Mix everything thoroughly and serve.

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