Biang Biang Noodles
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 3 hours resting time
Cooking time: 15 minutes
Makes 2 bowls, serves 2 people
- 375g/13ozs. all purpose flour
- 200ml/7flozs. water
- 1/2 teaspoon salt
- Oil for greasing
Chilli oil
- 200ml/7flozs. peanut oil
- 4 tablespoons soy sauce
- 3 tablespoons chilli flakes
- 1.5 tablespoon vinegar
- 3 cloves garlic, peeled and finely diced
- 3 sticks green shallots, finely chopped
- 1/2 teaspoon cumin
- 3 teaspoons toasted sesame seeds
- 100g/3.5ozs. pork mince (optional)
- 1/2 cup noodle cooking water
Step 1 - Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax).
Step 2 - Put on a large pot of water on to boil.
Step 3 - Make the sauce-just add all ingredients in a small saucepan and heat for through until pork is cooked. If you're not using pork just heat for a minute. If you are using pork cook it until the pork is cooked through. Keep the lid on to keep it warm.
Step 4 - Roll out all the pieces of dough on a lightly greased surface using a small greased rolling pin. You want each piece to be around 2.5-3 inches wide and a bit longer than the rolling pin. Firmly press the rolling pin against the centre vertically leaving a depression (see above).
Step 5 - Oil your hands lightly and then gently pull it apart using the depression as a opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt. Place directly into the water and cook for 1 minute or until it rises to the surface. Place in a bowl (this is enough for two bowls) and then when all the noodles are cooked, pour the hot chilli oil over it.