If you’re looking for a new kitchen project, hand-pulled noodles should be next on your list. Biangbiang noodles (named after the sound they make when stretched and smacked against your kitchen counter) are easier to make than you’d think. In fact, the hardest part is waiting for them to rest (around 3hrs). Once cooked, be sure to dress with aromatics such as ginger, garlic, chilli and spring onions and finish with a sizzling drizzle of oil, such as tongue-tingling Banhoek chilli oil.
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Yields:
2 serving(s)
Prep Time:
45 mins
Cook Time:
5 mins
Total Time:
50 mins
Ingredients
FOR THE NOODLES
150 g plain flour
150 g bread flour
Vegetable oil
2 Tbsp. chilli oil* We used GH Pantry Partner Banhoek
2 Tbsp. vegetable oil
4 spring onions, finely sliced
3 garlic cloves, finely sliced
10 g ginger, peeled and finely chopped into matchsticks
2 tsp. chilli flakes
1 tsp. sesame seeds
Soy sauce, to taste
Black vinegar, to taste
Directions
Step 1For the noodles, combine the flours and ½tsp fine sea salt in a large mixing bowl. Gradually add up to 140ml lukewarm water, stirring with a fork, until the dough comes together. Using ½tsp of oil, lightly grease your work surface. Knead the dough until firm but smooth – about 8-10min. Add a little more oil to your surface if necessary. Cover and rest the dough for 20min.
Step 2Using a little more oil on your work surface, knead the dough again for a few more minutes and rest, covered, for another 20min. Evenly divide the dough into 12 pieces and shape each into a mini log about 7cm in length. Add a splash of oil to a baking tray and add each log, rolling in the oil. Cover and rest for 2hr.
Step 3Bring a large pan of salted water to the boil. Meanwhile, lightly grease your work surface. One by one, flatten and roll out each log to a rough rectangle the length of a chopstick. Using the chopstick, make an indent down the length of the dough. Then, taking both ends, gently pull the dough while slapping it against your work surface until approx. 55cm in length. It’s fine if it’s a little longer, but the noodle will be thinner and more fragile. Pull the noodle apart down the central indent and separate into two noodles. Keep stretched out on your greased surface. Repeat with the remaining dough.
Step 4Combine the oils and set aside. In two batches, drop the noodles into the boiling water, give them a stir, then cook for 2-3 minutes or until they float to the surface. Drain and divide between two bowls. Combine the toppings bar the oils, soy sauce, vinegar, reserving a little of the spring onion. Use to top the noodles.
Step 5In a small frying pan, heat the oils until almost smoking then pour over the noodles and toppings – you should hear them sizzle. Stir together, drizzle with some soy sauce and black vinegar, garnish with the reserved spring onion and serve.
GH TIPS:
Use oil instead of flour when kneading your dough to prevent it from getting dry and the noodles becoming tough.
The world’s your oyster re toppings – use fresh chilli, coriander, roasted and salted peanuts or crispy onions. Go for it!
Balance the heat according to your preference. For something a little less spicy, use a little less chilli oil and vice versa.
Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
