Biang Biang Noodle

Serves 6
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Directions

  1. 1In a bowl, mix flour, salt and water until a rough dough forms.
  2. 2Knead for 10 minutes until a smooth dough ball forms.
  3. 3Wrap with cling film and rest for 1 hour, minimum.
  4. 4Repeat kneading 2-3 more times with 30 minute resting intervals.
  5. 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.
  6. 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.
  7. 7Cook the noodles in a large pot of boiling water for 3-4 mins, until they float to the surface.
  8. 8Drain and place the noodles into the serving bowl.
  9. 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