Biang Biang Noodles
Long, wide, thick and deliciously chewy homemade noodles are tossed with a savory-spicy chili sauce and seasoned pork for an unforgettably delicious comfort dish!
Ingredients
- For the Noodles:
- 3 cups all-purpose flour or bread flour (bread flour will yield even chewier results)
- 3/4 cup plus 2 tablespoons water
- 1/2 teaspoon salt
- For the Sauce:
- 2 tablespoons peanut oil , or other neutral-flavored oil
- 6 ounces ground pork , or beef, lamb or chicken, cut into small pieces
- 3 cloves garlic , minced
- 1 teaspoon minced fresh ginger root
- 3 green onions , sliced and white parts separated
- 3-4 tablespoons chili oil (homemade strongly recommended, click link for recipe)
- 3 tablespoons tamari (or light soy sauce)
- 1 tablespoon rice vinegar (or Chinese black vinegar)
- 2 teaspoons toasted sesame oil
- 1 tablespoon toasted sesame seeds (toast in a dry skillet over medium heat until golden)
- 1 teaspoon sugar
- 1/2 teaspoon cumin
- 3 heads baby bok choy (optional) tough ends removed and chopped into bite-sized pieces
Instructions
- Make the Noodles: Place the flour, salt and water in the bowl of a stand mixer. Stir the mixture until it comes together in a shaggy dough. Attach the dough hook and knead the dough on "2" for 15-20 minutes. The dough should be smooth and elastic and not cling to the sides of the bowl. The dough is done when you can rip off a piece of it and stretch it a good couple of inches without it tearing. If it does tear, continue to knead it for a few more minutes then test again. If needed add another tablespoon of water. If the dough is sticky, add a little more flour and knead for another 3 minutes.Form the dough into a smooth ball and divide it into 8 roughly equal pieces. Lightly oil your hands and roll each piece into an oval, about 2 inches in length. Set them on a plate, cover with plastic wrap, and let them rest at room temperature for 3 hours. This is essential for allowing the gluten to relax so that you'll be able to stretch the noodles.Note: The dough can be prepared in advance and refrigerated for up to 24 hours. In fact, it will give the dough even more time to relax. Shape them into the logs, cover and refrigerate. When you're ready to make the noodles take the dough out of the fridge and let it sit at room temperature for at least 30 minutes to soften up.Now it's time to stretch the noodles and stretch the noodles. Lightly oil your hands and a rolling pin and press down on each dough log to flatten it. Then take the dough in your fingertips and gently start stretching it from the center outwards, holding it by by both ends and slapping it against the counter (any guesses how "biang biang" got its name?). Aim for a width of about an inch (or wider if you prefer) and a length of roughly 10 inches. It doesn't need to be uniform or perfect and the torn edges are part of the charm. The thickness should comparable to other pasta like fettuccine or spaghetti.Repeat this for all of the dough logs and lay each noodle out single layer on a lined and lightly oiled baking sheet. Cover them with plastic wrap to prevent them from drying out.
- Make the Sauce: The sauce can be made now or towards the end of the 3 hour resting time for the dough. To make the sauce, heat the oil in a large wok or skillet over medium high heat. Cook the ground pork until no longer pink. Add the garlic, ginger and the white parts of the green onion and cook for another minute. Add the remaining ingredients, except for the green parts of the green onions (these will be added at the end), and cook for another 2 minutes. Set aside.
- Cook the Noodles: Bring a large pot of water to a boil (start this in advance as it can take a while). Once the water is boiling gently lower the noodles into the water. Let them boil for about 1 1/2 to 2 minutes or until they fully rise to the surface. Drain them in a colander (reserving a little of pasta water in case you need to add some to the sauce) and then add the hot noodles to the sauce along with the green parts of the green onions, tossing until the noodles are fully coated. If needed add a little of the reserved pasta water. Note: If you're adding bok choy, add it to the boiling water along with the noodles and drain them together.Makes 2 large servings.
Notes
Make Ahead and Storage: To save time, the dough can be prepared a day in advance. This will give the dough even more time to relax. Once you've divided the dough into 8 logs and covered them with plastic wrap you can store them in the fridge. When you're ready to make them, take them out and let them sit for at least 30 minutes to fully come to room temperature before stretching them.
Leftovers can be stored in a covered container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 1293kcalCarbohydrates: 148gProtein: 38gFat: 6gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 31gCholesterol: 61mgSodium: 1978mgPotassium: 592mgFiber: 6gSugar: 3gVitamin A: 263IUVitamin C: 6mgCalcium: 113mgIron: 11mg
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