Updated: Jul 25, 2021
Right off the bat, try not to be intimidated by the thought of making home made noodles. This recipe showcases how easy and simple the whole process can be. This dish originates from Szechuan, China and its one of my favourite things to make due to its simplicity. I kept this dish very traditional as its hard to adjust something that does not need it. This recipe is a good intro to people who are interested in making home made noodles. With all that said I urge you to try this one. Let's get it!
to serve 4
300g plain flour
1 tsp salt
oil for brushing
3 tbsp chilli flakes
1 tbsp mild chilli powder
1 tbsp cayenne pepper
5 spring onions
6 cloves garlic
2 small red shallots (or 1/2 white onion)
4 bok choi
4 tbsp light soy
1 tbsp dark soy
4 tbsp black rice vinegar
Lets begin by making the noodles, these take around 3 hours to make so best to start nice and early. On a work surface put 300g flour and 1tsp of salt then make a well in the middle of the flour. Then add 140ml of water into the well and bring it all together until a rough ball of dough is formed. Need the dough for around 10 minutes then cover with clingfilm and allow to rest for 30 minutes.
2. After 30 minutes of resting, the dough should be a lot smoother to work with. Need again briefly then divide the dough into 6 equal balls. Next flatten each ball of dough with the palm of your hand and with a rolling pin, roll into rectangles roughly the size of your hand.
3. Next brush the dough lightly with cooking oil and place the dough onto a plate. Store the dough in the refrigerator and allow to rest for 2 hours.
4. Whilst we are waiting for the dough to rest we can arrange all of the toppings for this dish. Finely slice the spring onion, finely chop the shallots and garlic, mix together the chilli flakes, chilli powder and cayenne pepper. For the sauce add the light soy, dark soy and black vinegar to a small bowl and mix. Slice bok choi into halves and blanch in boiling water for around 2 minutes, when cooked drain, chill and set to one side.
5. After 2 hours the dough should now be nice and elastic. Remove from the fridge and allow the dough to reach room temperature. Next roll the rectangle dough carefully until it stretches to the length of a chopstick. Then with a chop stick lightly press a line running through the centre of the dough to create a slight indentation (this will make it easier to rip the noodle).
6. Now to stretch the noodles, hold gently onto each end of the dough and lightly slap the centre of the dough off the table (the banging of the noodle is where the name biang biang comes from). Repeat this process through the length of the noodle until nice and evenly stretched (this may take a little bit of practice). Separate the noodles by carefully tearing down the crease we made earlier. When all of the noodles are pulled, place carefully onto a tray.
7. Now to finally cook the noodles, add the noodles in two separate batches to a pan of boiling water and cook for 5 minutes. Whilst the noodles are cooking place a separate pan onto a high heat and add 100ml of oil and allow the oil to get up to a temperature of 180°c. When the noodles are cooked drain off the water and divide into 4 serving bowls.
8. Now to serve, on to the top of the noodles add the spring onion, garlic, shallots, dry chillis and the vinegar and soy mix. Next taking care, pour over a small amount of the hot oil, aiming for the dried chillis. Then add the blanched bok choi and mix altogether until the noodles are coated in all of that goodness and enjoy!!! Have fun making biang biang noodles. I promise after making this you will be hooked!!!
When pulling the noodles it may take a few tries to get the hang of it, however it is perfectly fine if the noodles end up being a little rough. Adding additional ingredients to this dish such as a protein or various vegetables or even tofu also works great as long as the basic recipe is there you should be fine to play around with it. If your not a fan of spicy food I'm sorry this one definitely needs that kick...have fun with this one!