Biang Biang Noodles Recipe (Hand pulled Noodles Recipe)

For Noodles

• 2 cups Plain Flour
• ¾ tsp Salt
• ½ cup Water
• 3 tbsp Peanut Oil

For Sauce and Toppings

• 6 medium Bok Choy (cleaned)
• 6 tbsp Dark Soy sauce
• 6 tbsp Black Vinegar
• 6 tsp Sugar
• 3 tsp Chicken Boullion powder or MSG
• 3 tsp Salt (or to taste)
• 6 tbsp Garlic (peeled and finely chopped)
• 6 no Spring onion whites (chopped finely)
• 6 tbsp Chinese Chilli Powder ( or to taste)
• 12 tbsp Peanut Oil (you need 2 tbsp oil for one bowl)

For Garnishing

• 6 tbsp Spring Onions greens (chopped finely)
• 6 tbsp Coriander leaves (chopped )

1. 1

   Start by making the noodles. Take plain flour, salt in a bowl and mix well. Slowly add in the water and use a pair of chopsticks to mix the flour into the water until the water hydrates.

2. 2

   Now use your hands to bring the dough together. If needed you can add more water as required. Knead the dough for 2 to 3 minutes until it is combined into a dough. It will be slightly grainy and cracked at this point. Cover the bowl with a lid and let it rest for 10 to 15 minutes for the gluten to relax in the dough.

3. 3

   After 10 minutes, open the lid and knead the dough once again for 3 to 4 minutes. Now the dough will be soft, supple and smooth. Set this aside for 10 minutes.

4. 4

   Now take the dough from bowl and divide it into 6 equal portions. Now take each portion of dough and roll it into a smooth ball. Now roll it into elongated shape. Flatten it gently and place it on the work surface. Do this for all the 6 portion of dough.

5. 5

   Now take a rectangle container with lid. Add in 3 tbsp of the peanut oil into the container. Now place all the 6 shaped dough into the container. Coat it on both sides with oil. Cover the container with lid and leave it to rest for 2 to 3 hours. You can leave it to rest in fridge overnight as well.

6. 6

   Let’s make biang biang noodles. Take a large pot of water and place it on high heat. Let it come to a full boil.

7. 7

   Take a portion of the dough. Place it on a work surface. Gently roll it using a rolling pin so it is slightly elongated. Place a wooden chopstick on top of the rolled dough and press gently. This creates an indent on the dough. This intent will be used to tear (separate) the noodles once it is stretched.

8. 8

   Now use both of your hands to hold both the ends of the dough. Gently slap on the counter and elongate it. It will stretch easily. Be gently with this process. Keep slapping on the counter and stretch the dough to the desired thickness. Now use your hands to tear the dough in the middle through the indent which we made.

9. 9

   Now add the noodles to boiling water. Add the roughly torn bok choy into hot water. Cook the noodles and bokchoy for just 45 seconds to 1 minute. Strain the noodles using a slotted spoon.

10. 10

    Meanwhile, take a noodle bowl, add 1 tbsp of soy sauce, 1 tbsp of black vinegar, 1/2 tsp msg, 1/2 tsp salt, 1 tsp sugar in the bowl. Mix well so the sugar is melted into the soy sauce. Now to the bowl, add in the cooked noodles and bokchoy.

11. 11

    Now add in 1 tbsp of garlic, 1 chopped spring onion white part, 1 tbsp of Chinese chilli powder on top of the noodles. Heat 2 tbsp of peanut oil till smoking hot. Pour this hot oil slowly over the garlic, spring onions and chilli powder. This will bloom the chilli powder.

12. 12

    Garnish with spring onion greens and coriander leaves. Mix the noodles well using chopstick and enjoy.