Biang Biang Noodles Recipes
BIANG BIANG NOODLES
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
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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- For the noodles, using a stand mixer fitted with a dough hook attachment, pour the flour into the bowl
- Slowly add the salt water from the side of the mixer until combined, then gradually increase the speed to medium-low until all the flour is incorporated and the dough is smooth
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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.
- On a lightly floured surface, cut dough into five equal pieces. Using a rolling pin, roll out each piece into an oval shape, around 1/4 inch thick. Brush oil onto each piece of dough, stack them, wrap again in plastic, and refrigerate for 30 minutes. Let the dough rest at room temperature for 30 minutes more.
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Author Jason WangSteps 15Difficulty Intermediate
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