Biang Biang Noodles Recipes

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BIANG BIANG NOODLES



Biang Biang Noodles image

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

4 cups high-gluten bread flour
Pinch of coarse salt
Toasted sesame oil, for dough
XO Sauce, serving
Bean sprouts, for serving
Watercress, arugula, or other peppery greens, for serving
Chopped fresh cilantro, for serving
Chopped garlic, for serving
Black vinegar, for serving
Crushed roasted, salted peanuts for serving
Toasted ground Szechuan peppercorns, sifted, for serving
Toasted sesame seeds, for serving

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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2015-09-29  · Now, jump to this particular recipe—Biang Biang Mian. I recommend using all-purpose flour to make the dough and try to use less water. You may …
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  • Knead the dough until well combined and smooth. Cover with cling film then leave to rest for at least 30 minutes.
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2020-09-17  · 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 …
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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. Remove dough from mixer and knead on a lightly floured surface until smooth, about 4 minutes. Form the dough into a flat rectangular shape, wrap in plastic, and let dough at room temperature, 1 to 2 hours.
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Top Asked Questions

How do you cook biang biang spicy noodles?
Quick and easy biang biang spicy noodles is a simple, flavourful and vegan noodle dish made with a few ingredients and in under 10 minutes. In a medium cooking pot, bring 4 cups of water to a boil over medium-high heat. Add hand-pulled noodles into the boiling water and cook for 2 minutes.
What is biang biang made of?
Biang biang refers to the flour that is made from wheat in Guanzhong. It is usually hand-drawn to grow thick noodles. It is made from fine flour and is mixed with soy sauce, vinegar, monosodium glutamate, pepper, and other ingredients into the noodle soup. Add the noodles and sprinkle with the hot vegetable oil.
What kind of flour do you use to make biang noodles?
For Biang Biang noodles, I use British standard plain flour (all-purpose flour) with a protein content ranging between 10% and 11%. If your flour has a higher protein content (over 12%, eg. bread flour), I suggest you add a little cake flour.
What are the best biang biang noodles in London?
Yotam Ottolenghi’s biang biang noodles with numbing oil and tahini soy sauce. This is inspired by Xi’an Impression, a fantastic restaurant in north London that serves the food of Shan Xi Province in China.

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