Biang Biang Noodles

These spicy garlic noodles pack a ton of flavor! You'll practically inhale them! You can decide if you want to make this in 15 minutes with store bought noodles, or 3 hours with homemade noodles.

The recipe is here, and pictures of the process are below:

Ingredients:

Dough recipe if you make your on noodles (double for 2 servings):

• 100 g all purpose flour

• 50 g water

• 1/2 tsp. salt

• A bit of oil for the bowl

Noodles (double for 2 servings):

• If using store-bought: 3 oz. dried wide noodles, or 200 g cooked warm noodles

• 1 tsp. Dark Chinese Vinegar (Chinkiang vinegar) (or to taste)

• 2 tsp. of Chinese light soy sauce (or to taste)

• 1 1/2 tbsp. sliced whites of green onions

• 1 large clove garlic, minced (or to taste)

• 1/4 tsp. ground red Szechuan peppercorns

• 2 tsp. Chinese red chili flakes

• 2-3 Tbsp. peanut oil

Directions:

1. If using store bought noodles skip to step 8.

2. To make the dough: In a bowl mix flour and salt together. Then add the water and knead about one minute. It will be firm.

3. Cover the bowl and let rest 30 minutes.

4. Knead 2 minutes.

5. Cover and rest 2 hours (or overnight/during work).

6. Start boiling the water.

7. Roll out the dough until it's very thin. Cut into 1/2-1 inch (1.5-2.5 cm) strips. Stretch slowly as far as it will go without tearing.

8. Add the noodles to the salted boiling water and cook 1-2 minutes. If using store-bought noodles add about 1 tsp. salt to the boiling water and cook as directed on the package. Strain.

9. Add the hot noodles to a bowl. Top with garlic, green onions, soy sauce, dark vinegar, red chili flakes, and ground Szechuan pepper.

10. Heat the oil in a small pot until it pops and bubbles a little. Pour the hot over the noodles, focusing on the chili flakes and garlic.

11. Mix together and taste and adjust seasonings.

12. Serve with blanched/steamed vegetables (broccoli or bok choy work well!).

These are the ingredients you'll need. Some can be hard to find but first check your local asian market. Then Amazon/online.

To make the ground szechuan peppercorns you can do it with a spice grinder here, or by hand. Some stores may sell it pre-ground.

After grinding. It's ready to use!

Now to make the noodles, if you choose to go that route:

First mix your flour and salt together and then add the water.

Mix and knead until you get a firm dough. Cover and rest 30 minutes.

After resting it looks..... the same..... But it's actually more hydrated and flexible!

Knead it until it forms a smooth-ish dough ball.

Cut the dough ball in half and shape into 2 logs.

Lightly oil them and place in a bowl. Cover and let rest 2 hours.

After resting 2 hours start with one dough log at a time.

First I press it down with my fingers.

Then roll it out and cut strips.

Then gently stretch each noodle as far as it will go. Here is all the noodles stretched.

Boil the noodles 1-2 minutes. If using store bought cook as directed on package.

Strain.

Add your noodles to a bowl and top with the vinegar, soy sauce, chili flakes, green onion, garlic, and szechuan powder. Next you'll pour over the oil.

After pouring on the hot oil and before mixing together.