Hand Torn Biang Biang Noodles - a step by step to this famous dish

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: coriander seeds

Ground cumin is easier to use, while coriander seeds are often less expensive.

Start with 400 g of plain wheat flour in a bowl.

Add 170 g of water gradually in the center and mix until it forms a dough.

Knead the dough on a board until smooth, about 5-10 minutes.

Roll the dough into a tight ball and cover it with a damp paper towel, letting it rest for 20 minutes.

After resting, knead the dough again without adding flour, using a bit of neutral oil if it gets sticky.

Roll the dough into a thick log and then flatten it out to keep it straight for cutting.

Cut the dough into pieces about 2.5 cm wide and brush each piece with neutral oil to prevent sticking.

Place the cut pieces in an airtight container and brush the other side with oil, then refrigerate for at least 30 minutes.

Prepare the sauce by mixing three parts soy sauce to one part black Chinese vinegar.

Chop garlic and spring onions, mixing the whites and greens together.

Prepare vegetables like Pock Choy by slicing them into manageable pieces.

Boil a pot of water and heat neutral oil (about 4 tablespoons) in a separate pot.

Take a piece of dough from the fridge, keeping even tension as you stretch it out, using a chopstick for perforation if desired.

Tear the noodle and place it into the boiling water, cooking for about 30 seconds before adding the vegetables.

Cook the noodles and vegetables together for about 2.5 minutes total, then drain them into a mixing bowl.

Add spring onions, soy sauce, vinegar, chili flakes, ginger, garlic, salt, and cumin seeds to the noodles.

Pour hot oil over the mixture to release the aromatics and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens