Chinese
Chinese - Shaanxi and Northwestern
Biang Biang Noodles Shaanxi
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 400g wheat flour
- • 220ml water
- • 1/2 tsp salt
- • 2 tbsp vegetable oil
- • 3 tbsp dried chili flakes
- • 4 cloves garlic, minced
- • 3 tbsp black vinegar
- • 2 tbsp light soy sauce
- • 100g bok choy, leaves separated
Preparation Steps
1
Phase 1
Knead the flour, salt, and water for 10 minutes, then rest 30 minutes.
2
Phase 2
Divide into balls, roll each into a 1cm thick strip, coat in oil, and rest 1 hour.
3
Phase 3
Stretch each strip into a long wide noodle, slapping it against the counter.
4
Phase 4
Cook the noodles in boiling water for 3 minutes, adding the greens at the end.
5
Phase 5
Pile the chili flakes and garlic over the drained noodles.
6
Phase 6
Heat the oil to smoking and pour it over the chili to sizzle.
7
Phase 7
Add the vinegar and soy sauce, toss, and serve.