Ingredients
For the Noodles (Yields 2-3 Servings)
- 2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons water
- 1 teaspoon kosher salt
- Neutral oil, for coating
For the Sauce
- 1/4 cup low-sodium soy sauce
- 1.5 tablespoons Chinese black vinegar
- 1.5 tablespoons oyster sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon kosher salt
For Assembly
- 1/4 cup neutral oil
- 4-5 leaves Napa cabbage, thinly sliced
- 4 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 teaspoon ground Sichuan peppercorns
- 1 teaspoon Chinese red chili flakes
First, Make the Noodle Dough
The key to a pliable dough is the long rest time. In a large bowl, mix the flour and salt. Slowly stir in the water until a shaggy dough forms.
Turn the dough out onto a clean surface and knead for ~5 minutes. It might feel a little dry at first, but it will come together. Cover the dough and let it rest for 30 minutes.
After the first rest, knead the dough for another 3-5 minutes until it’s smooth. Roll it into a rough rectangle, about 1/2-inch thick. Cut the dough into six equal strips.
Brush all sides of each strip with a generous amount of neutral oil. This is a critical step that prevents them from sticking and allows them to stretch later. Place the oiled strips on a plate, cover them tightly, and let them rest for at least 2 hours at room temperature, or in the fridge for up to 3 days.
Next, Assemble the Bowls
When you’re ready to cook, bring the dough back to room temperature if it was refrigerated. This will make it easier to pull.
In a small bowl, whisk together all the sauce ingredients: low-sodium soy sauce, black vinegar, oyster sauce, grated ginger, and salt.
Bring a large pot of salted water to a boil.
Take one strip of dough and gently flatten it. Use a chopstick to press a deep line down the center of the strip. Grab both ends of the dough and slowly pull it to about shoulder-width apart. As it stretches, gently bounce it against your work surface to help it lengthen to about 4 feet.
Tear the noodle in half along the line you made with the chopstick. Drop the two long noodles into the boiling water. They cook very quickly, usually in about 90 seconds to 2 minutes.
During the last 30 seconds of cooking, add a handful of the sliced Napa cabbage to the pot to blanch it. Use a strainer to pull the noodles and cabbage from the water and divide them between two bowls.
Pour the sauce over the noodles in each bowl. Top the noodles with a pile of the aromatics: the minced garlic, sliced scallions, ground Sichuan peppercorns, and red chili flakes.
Finally, Sizzle with Hot Oil
In a small saucepan, heat the 1/4 cup of neutral oil to 375F. You’ll know it’s ready when it’s shimmering and a piece of scallion sizzles immediately.
Carefully pour the hot oil directly over the pile of aromatics in each bowl. It will sizzle and pop aggressively, toasting the spices and releasing their aroma.
Toss everything together until the noodles are evenly coated in the sauce and serve immediately.
Biang Biang Noodles
Ingredients
For the Noodles (Yields 2-3 Servings)
- 2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons water
- 1 teaspoon kosher salt
- Neutral oil for coating
For the Sauce
- 1/4 cup low-sodium soy sauce
- 1.5 tablespoons Chinese black vinegar
- 1.5 tablespoons oyster sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon kosher salt
For Assembly
- 1/4 cup neutral oil
- 4-5 leaves Napa cabbage thinly sliced
- 4 cloves garlic minced
- 2 scallions thinly sliced
- 1 teaspoon ground Sichuan peppercorns
- 1 teaspoon Chinese red chili flakes
Instructions
- Mix flour and salt in bowl, gradually add water to form shaggy dough.
- Knead dough 5 minutes, rest 30 minutes covered.
- Knead another 3-5 minutes until smooth, roll into rectangle, cut into 6 strips.
- Coat strips generously with oil, cover and rest 2 hours at room temperature.
- Whisk sauce ingredients together in small bowl.
- Bring large pot of salted water to boil.
- Flatten one dough strip, press line down center with chopstick.
- Pull strip to shoulder width, bounce against counter to stretch to 4 feet.
- Tear strip along center line, drop both noodles in boiling water.
- Cook noodles 90 seconds to 2 minutes.
- Add Napa cabbage last 30 seconds of cooking.
- Strain noodles and cabbage into bowls.
- Pour sauce over noodles.
- Top with garlic, scallions, Sichuan peppercorns, and chili flakes.
- Heat oil to 375F until shimmering.
- Pour hot oil over aromatics, toss everything together and serve.
