Biang Biang Noodles (Hot Oil Hand-Pulled Noodles)

Name: Biang Biang Noodles (Hot Oil Hand-Pulled Noodles)
Cook time: 60 min
Cuisine: chinese
Ingredients: 2 cups high gluten flour or bread flour; 3/4 cup water; 1/2 tsp salt; 4 tbsp vegetable oil; 4 cloves garlic; 2 stalks scallions; 2 tbsp sichuan chili flakes; 2 tbsp soy sauce; 2 tbsp black vinegar; 2 heads bok choy

Wide, hand-ripped noodles from Shaanxi province topped with garlic, chili flakes, and sizzling hot oil.

1hTime

HardDifficulty

2 pplServings

ChineseCuisine

Biang Biang Noodles (Hot Oil Hand-Pulled Noodles)

Ingredients

0 of 10 ingredients checked

Produce

4 cloves Garlic
2 stalks Scallions
2 heads Bok Choy

Grains & Starches

2 cups High Gluten Flour Or Bread Flour

Sauces & Oils

4 tbsp Vegetable Oil
2 tbsp Soy Sauce
2 tbsp Black Vinegar

Spices & Seasoning

1/2 tsp Salt
2 tbsp Sichuan Chili Flakes

Pantry

3/4 cup Water

10 items

Instructions

Techniques one tap away on the steps that use them

boilingblanchingoil-scalding

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Mix flour, salt, and water to form a dough. for 10 minutes until smooth.

Brush dough with oil, cover, and rest for at least 1 hour (crucial for gluten relaxation).

Cut dough into 8 logs. Flatten each log with a rolling pin.

Press a chopstick lengthwise down the center of each piece to make an indentation.

Hold ends of dough and bang it against the counter while stretching it out ("biang" sound).

Tear the noodle along the chopstick line to make a loop. Drop into boiling water. Cook 2-3 minutes.

Drain noodles and place in a bowl. Top with garlic, scallions, and chili flakes.

Heat vegetable_oil until smoking hot. Pour carefully over the chili/garlic to sizzle.

Add soy_sauce, vinegar, and bok_choy. Mix well.