Emulsifier Free Biang Biang Noodles
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Learn more āIngredients
4 servings
For the noodles
- 2 cups all-purpose flour, plus more for dusting
- Ā½ tsp salt
- ā cup warm water (about 110Ā°f / 43Ā°c)
- 1 tsp neutral oil (such as vegetable or canola oil), for coating
For the chili topping
- 3 tbsp chinese chili flakes (coarse ground, such as sichuan or guizhou style)
- 1 tsp ground cumin
- Ā½ tsp five-spice powder
- Ā½ tsp sesame seeds
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp chinkiang black vinegar
- 1 tsp sugar
- Ā½ cup neutral oil (such as vegetable or canola oil)
For serving
- 2 stalks green onion (scallion), thinly sliced
- 1 cup baby bok choy or spinach, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour and salt. Pour in the warm water gradually, stirring with a fork or chopsticks until shaggy, then knead by hand for 8ā10 minutes until the dough is smooth and slightly tacky but not sticky. Shape into a ball, coat lightly with the 1 tsp neutral oil, cover the bowl tightly with plastic wrap, and rest at room temperature for at least 1 hour.
- 2
After resting, divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rectangle roughly 4 inches wide and 6 inches long, about 1/4 inch thick. Use a chopstick or the back of a butter knife to press a deep lengthwise groove down the center of each rectangle (this is the tear line). Arrange the pieces on a lightly oiled tray, cover with a damp cloth, and rest for 10 minutes.
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