Biang biang noodles

Biang biang noodles

Tags

Chinese
Noods

Cook

Ingredients

  • 250g all-purpose flour
  • 125ml water
  • ¼ tsp salt
  • 3 tbsp cooking oil
  • 1 tbsp scallions, finely chopped
  • 2 tsp garlic, minced
  • Chilli flakes
  • Chilli powder
  • ¼ tsp ground Sichuan pepper
  • 2 tsp light soy sauce
  • 1 tbsp black rice vinegar
  • Pak choi

Steps

  1. Mix flour, water and salt by hand. Knead until well combined and very smooth.
  2. Divide the dough into 8 equal pieces. Knead each one again and roll it into a gherkin shape.
  3. Thoroughly coat each piece with oil then place them on a plate. Cover with cling film then leave to rest for 1 hour.
  4. Heat up a pot of water. While waiting, flatten each dough piece into a rectangle shape with a rolling pin.
  5. Once water is boiling take on piece of dough and press the centre with a chopstick.
  6. Hold each end of the dough and pull gently until it stretches to your preferred thickness.
  7. Put the noodle on a surface. Break it apart from the middle line to make a loop.
  8. Put the noodle into the boiling water for 1 minute each. Repeat with the other noodles.
  9. Once the noodles are cooked blanch the pak choi.
  10. Place scallions, garlic, chilli flakes, chilli powder, Sichuan pepper and salt on top of the noodles.
  11. Heat up the oil. When it starts to smoke, pour it over the scallion, garlic, etc.
  12. Add soy sauce and vinegar. Stir to coat the noodles evenly.