Photograph of the finished Biang biang noodles

China · Mì bản đập tay Biang biang

Biang biang noodles

1 hr 40 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.1 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.7 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Chinese cabbage Chinese cabbage 1.1 lb
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Knead the flour dough with salt water for 12 minutes, then let it rest for 2 hours. Divide it into bars and brush each bar thoroughly with oil.
  2. 2 Roll each strip into a long, thin sheet, then press a vertical indentation down the middle with chopsticks.
  3. 3 Hold both ends of the dough sheet, flatten it on the table, and stretch it out; the indentation in the middle is where you tear the noodle sheet in half.
  4. 4 Pressing the noodles down on the table, not pulling them straight, is what makes the noodles thin and even without breaking.
  5. 5 Boil the noodles for 2 minutes, then drain and place them in a bowl with the blanched napa cabbage.
  6. 6 Sprinkle crushed dried chili peppers, Sichuan peppercorns, and minced garlic on top, then pour in hot oil until it sizzles, and add vinegar and soy sauce.
Start cooking