Biang Biang Noodles

Method

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1. Mix the flour, salt and water into a stiff dough and knead 8 minutes until smooth. Cover and rest 30 minutes.

   Mark done

2. Divide into 8 pieces, roll each into an oval, coat generously in oil, and cover tightly.

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3. Rest 1 hour more at room temperature — this is the rest that makes them pull.

   Mark done

4. Press a chopstick lengthways down the centre of each oval to make a groove.

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5. Hold both ends and pull, slapping the strip against the counter as you go, until it is about a metre long.

   Mark done

6. Tear it in two along the groove and drop it straight into a large pan of rapidly boiling water.

   Mark done

7. Boil 90 seconds, adding the blanched greens for the last 20 seconds, then lift into bowls.

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8. Top each bowl with chilli flakes, garlic, spring onion, Sichuan pepper and salt.

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9. Heat the oil until it smokes and pour it over each bowl — it must hiss loudly.

   Mark done

10. Add the soy sauce, vinegar and sugar, scatter with coriander, and mix hard before eating.

    Mark done

Chef’s Tips

• The second, oiled rest is what makes them pull. Do not skip it.
• Slap as you pull — the weight does the work.
• The oil must actually smoke.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rou jia mo
• A cold beer
• Pickled garlic

Storage & Reheating

None. Pull and boil to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.