Biang Biang Noodles Recipes
BIANG BIANG NOODLES
Make your own hand-pulled noodles at home with this recipe from Mission Chinese Food's Danny Bowien.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Place flour in a large bowl with salt; whisk to combine. Make a well in the center and pour 1 1/4 cups water into well. Using your hands, incorporate flour into water and mix until a rough dough forms. Cover bowl with plastic wrap and let stand 15 minutes.
- Turn dough out onto a clean work surface. Knead dough by working into a log-shape about arms length. Bring ends together and roll back into a log shape. Repeat process until dough is smooth.
- Cut dough into 7 equal-size pieces (about 6 ounces each). Using your fingers, coat dough with oil; cover with plastic wrap and let stand 30 minutes.
- Halve each piece of dough lengthwise. Working with one piece of dough at a time, place dough cut-side up on work surface. Using your fingers, coat with oil and press down to flatten; let stand 5 minutes.
- Using your thumbs and forefingers, pull noodles until they are shoulder length. Slap noodles down on work surface two times to stretch even further. Tear noodles lengthwise at the center seam almost, but not entirely, in half to create one very long noodle. Immediately transfer to boiling water and repeat process with remaining pieces of dough.
- Cook noodles until they float to the surface, 2 to 3 minutes. Drain and serve as desired with XO sauce, bean sprouts, watercress, cilantro, garlic, vinegar, peanuts, peppercorns, and sesame seeds.
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- Mix flour, water and salt by hand (or a stand mixer with a dough hook). Knead until well combined and very smooth (See note 2).
- Heat up a pot of water. While waiting, flatten each dough piece into a rectangle shape with a rolling pin.
- Put the noodle into the boiling water. Repeat the procedure to pull other noodles. Cook four noodles at a time (It takes about 1 minute to cook through) then place in a serving plate (bowl).
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- In a large bowl combine the flour, room temperature water and salt with a wooden spoon. Once it starts to form a dough, knead for 5 minutes until smooth. This is a very dry dough, don’t be tempted to add any more water, it should all come together with a bit of elbow grease.
- Divide the dough into quarters, and then quarters again. Roll each piece into a small sausage and coat generously with vegetable oil. Place the oily sausages into an oily tray, cover with cling film and allow to rest for a minimum of an hour and a half.
- After the dough has rested, start boiling a large pot of water—you’ll need to get the noodles in the pan as soon as they are made.
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- Add oil to a medium-sized skillet and heat over medium heat until warm. Add tomato and tomato paste. Chop and stir the tomatoes. Cook until the tomato pieces break down and form a thick sauce, 5 to 7 minutes. Transfer to a bowl.
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- In a stand mixer fitted with a dough hook, combine the dough ingredients and blend on medium speed until dough comes together, 8 to 10 minutes. You may need to add more water by the teaspoonful to form a firm but uniform dough.
- On a lightly floured surface, cut dough into five equal pieces. Using a rolling pin, roll out each piece into an oval shape, around 1/4 inch thick.
- Working with one piece of dough at a time and keeping the rest covered, make an indent with a chopstick vertically on dough. Taking both ends, gently pull noodle and swing (like a jump rope), allowing the middle of the noodle to slap the work surface with each rotation.
- ring a large pot of salted water to a boil. Drop noodles in, give them a stir and cook until they rise to the top, 1 to 2 minutes. Drain the noodles and transfer them to a large serving bowl; top with garlic, ginger, scallions, ground chile, cumin, coriander, and salt.
- In a small saucepan, heat oil over medium-high until it reaches 275ºF on an instant-read thermometer. Pour oil over noodles and stir together until evenly blended.
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- In a small saucepan, heat oil over medium-high until it reaches 275ºF on an instant-read thermometer. Pour oil over noodles and stir together until evenly blended.
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