Biang biang noodles

These biang biang noodles seriously bang!

here’s how to make them:

Biang biang noodles

Serves 2:

ingredients:

noodles:

1) 200g all purpose flour

2) 100ml water

3) 3 pinches of salt

toppings:

1) 2 garlic cloves

2) half a teaspoon of chilli flakes ( in the video I used way too many chilli flakes. Definitely take it easy with them!)

3) 2 spring onions ( the light coloured section minced and the green section sliced on a diagonal)

4) half a teaspoon white pepper

5) 100ml mild chilli oil

6) 2 tablespoons soy sauce

7) 1 teaspoon Japanese vinegar

8) 3 tablespoons pan fried ground beef (optional)

9) sliced red chilli for garnish (optional)

Method:

for the dough:

1) weigh out 200g of plain flour in a bowl and add 3 punches of table salt

2) add in 100ml water and mix by hand until a rough dough has just come together

3) cover with cling film and rest for 30 mins

4) knead then dough for around 10 minutes until it is soft and smooth.
5) divide the dough in 4 and shape into sausages around 15 cm long

6) place the dough sausages in an oiled bowl and coat the sausages with oil all over to stop them sticking to eachother or drying out.
7) cover with cling film and leave to rest for 2 hours.

8) roll the sausages into long thick belt like strips with a rolling pin

9) using a chopstick make an indent diving the strip in half length ways. Continue pressing the chopstick along the whole length of the strip.

10) hold each end of the strip and bang the centre on the work surface to stretch out the noodle

11) pull apart the noodle across the indented line made by the chopstick to create a noodle twice the length

12) immediately place noodle in boiling salted water until cooked (around a minute)

the sauce:

1) heat mild chilli oil in a pan on medium high heat

2)mince the garlic and the whites of the spring onions. Slice the green of the spring onions

3) add all the topping onto the bowl of cooked noodles in a mound in the centre and pour the soy and vinegar onto the noodles around the mound.

4) when the oil is at smoking point (starts to smoke a little) remove the pan from the heat and pour the sizzling oil on top of the pile of topping slowly to ‘cook’ them.

5) use chopsticks to mix the noodles really well until they are coated in the fragrant sauce.