Biang Biang noodles are from the Shaanxi province in China. They are flat, chewy and quite easy to make!
For 2 servings:
- 250 g flour
- 0.5 tsp salt
- 130 g water
For the sauce:
- 0.5–1 tbsp chili powder
- 2 cloves garlic, minced
- 0.5 tbsp sesame oil
- 2–3 tbsp soy sauce
- 2 tbsp dark Chinese vinegar (or balsamic vinegar)
- 2 handfuls mung bean sprouts (or cabbage), blanched
- 1 tbsp green onion optional
- 1 tbsp Sichuan peppercorns, crushed optional
- 2 tbsp super hot vegetable oil
- Mix flour, salt and water and knead for 5 minutes. Give the dough a hydration rest of 15–30 minutes under a bowl.
- Knead it again for 5 minutes and let it relax for 10 more minutes.
- Using a rolling pin, roll out the dough into a rectangle of about 5 mm thick.
- Brush both sides of the dough with a bit of oil. Let the dough rest for 30 minutes.
- Have a pot of boiling water ready–set too high, as well as a big bowl of cold water on the side.
- Cut out strips of 1–2 cm wide. Stretch them out by pulling and flapping them gently on the counter. Add the noodles to the boiling water.
- Once the water is boiling, add a cup of cold water to kill the boil. Once the water is boiling again, kill the boil once more and let it boil a final time.
- Transfer the noodles into the bowl of cold water—this will give them their bounciness. Dry the noodles and add them to the serving bowls.
- Mix all the sauce ingredients together, except for the oil. Add that mixture to the noodle bowls.
- Heat up a few tablespoons of vegetable oil. Once it is very hot and almost boiling, pour it over the bowls. Eat immediately.