Biang biang noodles
How to make chewy thick noodles of your dreams
Ingredients -
240
g white bread flour
0.5
tsp salt
2
tbsp neutral oil
Instructions
1
Mix the ingredients together in a bowl until you form a rough dough. Then remove from the bowl and knead until it forms a smooth ball (around 4 mins).
2
Then cover and leave in the fridge for 30mins.
3
Remove from the fridge and split into 4 even portions. Knead each one into an oblong ball and pinch the scraggly side together so that it’s smooth on all sides.
4
Put the balls into a bowl and cover generously with oil to prevent from sticking. Then cover with a damp tea towel (so that the dough doesn’t harden) and leave in the fridge for at least two hours.
5
Make sure you have a big pot of boiling water ready when youre ready to start making your noodles as they need to be cooked immediately.
6
To make the noodles, roll out one of the dough balls into an oblong shape and then use a chopstick to indent a line through the middle. Then hold onto each side of the piece of dough and gently pull apart while slapping the dough on the surface - this should help it stretch out into a long, wide noodle. Once, the dough has been stretched out, tear it down the middle where the indent was to form two noodles.
7
Add to the boiling water and cook for a minute or two (until it’s floated to the surface). If you’re making a lot of noodles, it might be good to blanch the cooked noodles in ice cold water to stop the cooking process and add them back into the sauce/ however you want to cook them all at once.
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