Serves 1
Directions
- 1Mix together 500g AP flour, 250g water, and 10g salt for the noodles.
- 2Knead, rest, and repeat until the dough is very soft.
- 3Roll out the dough into a rectangle and slice out 6 portions.
- 4Cover each piece of dough in oil and let it rest for a couple of hours.
- 5When ready, roll out a portion of the dough.
- 6Use a chopstick to indent the middle of the dough.
- 7Biang the noodles out.
- 8Tear through the middle indent of the noodles.
- 9Immediately boil the noodles until they float.
- 10Lay green onion, Chinese chili flakes, Sichuan peppercorn powder, cumin (optional), sesame seeds, salt, and minced garlic on the noodles.
- 11Pour hot neutral oil over the noodles and mix.
- 12Cut steak into thin strips for the cumin beef topping.
- 13Marinate the steak with baking soda, soy sauces, cumin, cornstarch, salt, sugar, Chinese cooking wine, and lastly oil.
- 14Fry the marinated steak in oil and strain it out.
- 15Stir-fry together garlic, ginger, onions, chili peppers, green onion, and the beef.
- 16Add a spice mix of cumin, chili flakes, sugar, MSG, and Sichuan peppercorn powder to the stir-fry.
- 17Add soy sauce and Chinese cooking wine to the stir-fry.
- 18Top with cilantro.
- 19Add the cumin beef topping onto the noodles.
- 20Slurp that up.
Ingredients
- 500 g AP flour
- 250 g water
- 10 g salt
- oil
- green onion
- Chinese chili flakes
- Sichuan peppercorn powder
- cumin
- sesame seeds
- salt
- minced garlic
- hot neutral oil
- steak, cut into thin strips
- baking soda
- soy sauces
- cumin
- cornstarch
- salt
- sugar
- Chinese cooking wine
- oil
- oil
- garlic
- ginger
- onions
- chili peppers
- green onion
- beef
- cumin
- chili flakes
- sugar
- msg
- Sichuan peppercorn powder
- soy sauce
- Chinese cooking wine
- cilantro
Equipment
chopstick
Tips
- Don't skip the Sichuan peppercorn powder, it makes your tongue go num.
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