Biang Biang Noodles

Biang biang noodles is a spicy hand pulled noodles from the Shanxi province. The specialty of the noodles is the way it is prepared. Fresh hand pulled noodles makes a lot of difference in flavor and texture. This fresh noodles is flavored with the addition of smoking hot oil on top of garlic, chili flakes, and salt. 

Chinese cuisine has great flavors and is one of the cuisine we love. Noodles come to our mind immediately. Though we tried the sesame balls and fried milk, the specialty of the noodles made us enjoy it again and again and hence wanted to share the same. 

I followed the video from Souped Up Recipes. Using bread flour instead all purpose flour gave the best result as recommended. We enjoyed the recipe. The only change was the quantity of Sichuan chili pepper flakes. In our initial try we used 2 tsp, thinking we could handle as we love spicy food. But it was a little spicier though it was tasty. I love noodles with sesame oil. Feel free to use any oil on hand.

We are travelling to Chine this month in our #EattheWorld Challenge group. Check cultureatz if you would like to join and hop on board with us if you are interested in joining our journey...

I am also linking this to Inspire Me Monday, Sundays on Silverado, and Full Plate Thursday.

Ingredients

Serves 2-4 people

Bread flour - 3 cups

Salt - 1/2 cup

Water - 2/3 cups

Oil - 1/4 to 1/3 cups

To assemble:

for each bowl: 

Soy sauce - 1.5 tbsp

Balsamic vinegar/Chinese black vinegar - 1.5 tsp

Green scallions - 3-5, chopped

Bok choy - a bunch

Sichuan chili flakes - 3/4 to 2 tsp

Garlic - 2 cloves, finely chopped

Hand pulled noodles - 1/2 the quantity from the above

Salt - /2 tsp

Sesame oil - 3 tbsp

Method

Make a smooth dough by adding salt and water to bread flour. Cover and rest for 15 minutes.

Knead the dough and rest for 15 minutes. Repeat for another two minutes.

Divide the dough into six pieces. Knead well and chaff each piece. Cover the rest of the dough to prevent drying when working with one piece of dough. Take a dough flatten it a little to a tiny oval shape. Apple oil generously and keep aside in a plate. Cover it. Repeat with the rest of the dough balls. Cover and leave for 2 -3 hours.

Take a dough piece on a flat surface, press in the middle with a chop stick. Slowly hold both the ends and stretch by beating on the surface to desired length, may be 1.5 to 2 meters. Tear at the center marked initially with chopstick and set aside the long noodle piece. Keep covered. Repeat with other pieces.

In the meantime heat water in a bowl. When it boils add three pieces of the noodle and cook for about 6 minutes. Add the chopped bokchoy for the last 30 seconds. Take it out with a strainer.

Add soy sauce and balsamic vinegar in a bowl. Add the cooked batch of noodles and bok choy. Top with chopped green onions, salt, garlic, and chili flakes. 

In a pan heat oil. When it smoking add it to the noodle bowl. It will sizzle. Gently mix and eat hot hot.

Repeat making and cooking the remaining noodles and serve immediately.

Here are the links to the different recipes from China we shared today in our #Eat the world challenge group.

Culinary Adventures with Camilla: Scallion Pancakes 

Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs 

Amy’s Cooking Adventures: Homemade Fortune Cookies 

CulturEatz: Easy Spicy Vegan Mapo Tofu 

Magical Ingredients: Biang Biang Noodles 

Kitchen Frau: Kung Pao Chicken 

Sneha’s Recipe: Quick Pork Fried Rice 

Making Miracles Zucchini Stir Fry 

Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe 

A Day in the Life on the Farm: Lettuce Wraps