Tree Nut Free Biang Biang Noodles

Total time1 hr 45 min

Prep time30 min

Cook time15 min

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Ingredients

4 servings

For the noodles

2 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
⅔ cup warm water (about 110°f / 43°c)
1 tsp neutral oil (such as vegetable oil 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
½ tsp five-spice powder
½ tsp sesame seeds
4 cloves garlic, minced
3 tbsp soy sauce
2 tbsp chinkiang black vinegar
1 tsp sugar
½ cup neutral oil (such as vegetable oil 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 8–10 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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