Xi’an Biang Biang noodles

Method12 steps · about 1 hr 40 min

1. 1

   Step 1: For the hand-kneaded route, mix the 250 g flour and 1/4 tsp dough salt. Gradually pour in the 125 ml dough water while mixing with chopsticks. Combine into a rough dough, cover and rest for 10 minutes.

   Knead the rested dough smooth · 10 minUses 250 g all-purpose flour (about 2 cups) · 1/4 tsp salt for the dough · 125 ml water for the dough

2. 2

   Step 2: Knead the rested dough from step 1 again until medium-firm and smooth.

   Uses rested hand-mixed dough

3. 3

   Step 3: Divide the dough from step 2 into eight equal pieces. Knead each again and roll it into a short gherkin shape. Thoroughly coat the pieces with the dough-coating oil, arrange them on a plate or in a container, cover and rest for 1 hour.

   Flatten the rested dough pieces · 60 minUses smooth medium-firm dough · Cooking oil as needed to thoroughly coat the eight dough pieces

   
4. 4

   Step 4: Heat a pot of noodle-cooking water. While it heats, flatten all eight rested dough pieces from step 3 into rectangles with a rolling pin, working in order so the first rectangle rests while the others are flattened. Wash and separate the bok choy, mince the measured garlic and chop the scallions now. Begin pulling only once the cooking water is boiling.

   Uses eight rested oil-coated dough pieces · Water as needed for boiling the two noodle portions

5. 5

   Step 5: Take the first flattened rectangle from step 4 and press an indentation lengthwise down its middle with a rolling pin or chopstick. Do not cut through the dough.

   Uses The first of eight flattened rectangles

6. 6

   Step 6: Hold the ends of the indented dough from step 5 and gently stretch it to the thickness you want. Set it briefly on the work surface and tear along the indentation to form one loop-shaped noodle.

   Uses first indented dough rectangle

   
7. 7

   Step 7: Immediately put the pulled noodle from step 6 into the boiling cooking water from step 4. Pull three more rectangles from step 4 in the same way as steps 5–6, putting each noodle straight into the water. This cooks the first four-noodle portion together. Keep boiling until these noodles are nearly cooked through.

   Uses first freshly pulled loop noodle · Three more flattened rectangles for the first four-noodle portion · The boiling pot prepared in step 4

8. 8

   Step 8: When the first four noodles from step 7 are nearly cooked through, add half of the prepared bok choy and blanch for 20 seconds. Check that the noodles are cooked through and chewy.

   Lift the first noodle portion · 1 minUses first four noodles in boiling water · Half the prepared bok choy for the first portion

9. 9

   Step 9: Lift the first cooked noodles and greens from step 8 into the first serving bowl, draining well. Keep the cooking water boiling. Take the four remaining flattened rectangles from step 4, pull them one at a time as in steps 5–6 and put each directly into the boiling water. Cook until this second four-noodle portion is nearly cooked through.

   Uses Lifted and drained into the first bowl · remaining boiling cooking water · The remaining four of the eight dough rectangles

10. 10

    Step 10: When the second four noodles from step 9 are nearly cooked through, add the remaining half of the prepared bok choy and blanch for 20 seconds. Check the noodles are cooked through and chewy, then lift and drain them with their greens into the second bowl. Discard the cooking water.

    Lift the second noodle portion · 1 minUses second four noodles in boiling water · Remaining half the prepared bok choy for the second portion

11. 11

    Step 11: Have the first drained noodle-and-bok-choy bowl from step 9 and the second from step 10 ready. Divide the total 1 tbsp chopped scallions, 2 tsp minced garlic and 1/4 tsp Sichuan pepper between the two bowls. Add chili flakes, chili powder and the separate seasoning salt to taste on top.

    Uses reserved first drained noodle-and-bok-choy bowl · second drained noodle-and-bok-choy bowl · 1 tablespoon scallions (finely chopped) · 2 teaspoon garlic (minced) · Chili flakes (to taste) · Chili powder (to taste) · ¼ teaspoon ground Sichuan pepper · Salt to taste for seasoning the cooked noodles

12. 12

    Step 12: Heat all 3 tbsp finishing oil in a small pan until just smoking. Carefully divide it over the garlic, scallions and spices in the two noodle bowls from step 11 to make them sizzle. Divide the total 1 tbsp soy sauce and 1 tbsp black rice vinegar between the bowls, toss each thoroughly and serve immediately.

    Uses both topped noodle-and-bok-choy bowls · 3 tbsp cooking oil for pouring over both noodle portions · 1 tablespoon light soy sauce · 1 tablespoon black rice vinegar