January Recipe #1 : Homemade Biang Biang Noods 🍜

RECIPE: PART 1

⭐ Ingredients
Noodles:
300g bread flour
½ tsp salt
150g room temperature water (set aside a bit more just in case)
Taste-free cooking oil

Toppings:
Anything you like!
Bok choy
Chili oil
Soy sauce
Sesame sauce/ tahini
Sesame oil
Chinese black vinegar
Salt 
Pepper
MSG

• In a large bowl, put in the bread flour and make a small well in the middle.

• Drizzle in the water bit by bit while using a chopstick with each small addition of water to stir the flour around to let the flour hydrate. This makes sure the flour hydrates slowly and evenly.

• Keeping an eye on the dough as you stir and add water, the dough should form small shaggy clumps in the bowl and around your chopstick.

  • You might not end up using all the water, or need to add a bit more, depending on the humidity of the flour and room.

• Remove the chopstick and any dough attached to it, and using your hands, knead the dough together until it forms one dough ball.

• The dough will look jagged and feel firm, with every little flour left at the bottom of the dough. If there’s still some flour left over, wet your hands in some water and knead the flour into the dough. Point is to add the water tiny bits at a time.

• Over the bowl and let the dough rest for 15-30 min, and knead again until the dough is smooth. If it’s hard to get smooth at this stage, cover and rest again for another 15min, and knead again. The dough should be very smooth and not sticky.

• Divide the dough into 6 (ideally equal) pieces.

• Roll and seal the dough balls so they’re round and smooth again.

• Using a rolling pin, roll out each ball in one direction until they’re a fat oval shape.

• In a large plate covered in cooking oil, place the oval dough in the plate and cover the dough evenly with more oil so it won’t stick to each other.

• Let it rest at room temperature for 2 hrs, or in the fridge overnight.

RECIPE: PART 2

• In a pot, boil some water in preparation to cook the noodles.

• Take out an oval sheet of dough, place on work surface, and using a chopstick, skewer, or back of knife, gently press an indent along the length of the dough, careful not to press through the dough completely.

• Holding each end with your hand, gently pull apart the dough lengthwise slightly.

• Once it has some length, gently slap the dough onto the countertop while pulling outwards at the same time repeatedly to continue lengthening the dough until it looks like a really long and fat noodle.

• Put your noodle down on the counter, and using your fingers from the middle, gently pull the dough apart from the indent that you made, and gently continue to pull the noodle apart along the indent until it separates and makes a really long noodle ring.

• Immediately place the noodle in the boiling water until cooked (roughly 2-3min, or until it’s floating) OR place on a greased plate until you made enough for one serving (roughly 3 pieces of dough), then boil together making sure to separate the noodles gently each time.

• Strain the noodles and place into a serving dish, and combine with any toppings and sauces you want (a few suggestions are listed above, but can be anything you like).

• Serve and eat while hot!