Biang Biang Noodle
Serves 6
Directions
- 1In a bowl, mix flour, salt and water until a rough dough forms.
- 2Knead for 10 minutes until a smooth dough ball forms.
- 3Wrap with cling film and rest for 1 hour, minimum.
- 4Repeat kneading 2-3 more times with 30 minute resting intervals.
- 5After the last knead, separate the dough into 6 long oval/rectangular shapes, place in a container and cover with vegetable oil. Rest for 1 hour or overnight.
- 6Flatten the dough into a thin rectangle shape, make a small indent in the middle of the dough lengthways with a chopstick, then stretch and slap the dough against the table while holding the shorter ends until you get a long ribbon of dough.
- 7Cook the noodles in a large pot of boiling water for 3-4 mins, until they float to the surface.
- 8Drain and place the noodles into the serving bowl.
- 9Top with garlic, coriander, spring onions, sichuan pepper, chili oil and chilli powder. Heat the vegetable oil in a frying pan until hot and pour it over the toppings, then add the light soy sauce and vinegar and mix.
Ingredients
- 200 g plain flour
- 1 tsp salt
- 100 g water
- vegetable oil
- 2 tbsp light soy sauce
- 2 tbsp chinese black vinegar
- 1 whole garlic clove, finely chopped
- 2 whole spring onion, thinly sliced
- 1 handful coriander, roughly chopped
- 1 tsp chilli powder/chilli flakes
- 1/2 tsp sichuan peppercorns, freshly ground
- 2 tbsp chilli sauce oil
- 4 tbsp vegetable oil
