BIANG BIANG NOODLES

BIANG BIANG NOODLES

#SIAintheKitchen

It’s always been a goal of mine to make biang biang noodles from scratch. I was so surprised at how easy it was! This was my first attempt so the noodles weren’t as thin or as pretty as I wanted it to be but atleast I understand the technique!

I think the most challenging part of making the noodles is making it thin and consistent. My dough was ripping and some parts were thicker than others. If this happens to you, don’t fret! They were still delicious and extra chewy, which I was a fan of.

As for the sauce? Super easy. I can even picture myself making another bowl of noodles, not necessarily biang biang, but for other noodles as well due to the ease and convenience of the sauce. They feature ingredients that are always in my fridge at all times.

Highly recommend making this, even for fun! Definitely satisfying my Xi’an Famous Foods cravings!

BIANG BIANG NOODLES - serves 2 (or 1 large serving)

Noodles:

• 1 1/2 cups all purpose flour

• 1/2 cup water

• 1 tsp kosher salt

• neutral oil, for coating

Sauce:

• 4 tbsp vegetable oil

• 5 cloves garlic, minced

• 2 tbsp crushed Sichuan chili peppers

• 2 tbsp soy sauce

• 2 tbsp dark soy sauce

• 2 tbsp Chinese black vinegar

• cilantro (optional)

1. Combine the flour, water, and salt in your stand mixer and knead for 5 minutes on setting 2 until well-combined and smooth.

2. Transfer to a clean, workable surface and divide the dough into 8 log-like pieces.

3. Brush with oil, cover, and allow the dough to rest for 1 hour.

4. Bring a pot of water to a boil and begin the noodle-making process.

5. Take one log of dough and roll out out until it is flat. Place a chopstick lengthwise in the centre of the dough and press down until the mark imprints in the dough. Grabbing each end of the dough, begin to pull and stretch the dough outwards.

6. Begin to “bang” the noodle down on your working area. Keep pulling/stretching and banging the dough down until noodle strands form and it is about the length of your shoulders. Tear the centre of the dough where the chopstick was imprinted - it should tear easily. Repeat with the remaining dough.

7. Add the finished noodles to the boiling water. The noodles will be done once they float to the top, about 3 minutes. Drain and set aside to a heatproof bowl.

8. In a small sauce pan, heat the 4 tbsp of vegetable oil of medium-high heat. You will want to allow the oil to get very hot, about 2 minutes;

9. Meanwhile, add the garlic, Sichuan chili peppers, soy sauce, dark soy sauce, and black vinegar to the noodles.

10. Pour the hot over top of the noodles, aiming specifically for the chili peppers and garlic - you will hear a large sizzle! Toss together and serve with fresh cilantro.