Biang Biang Noodles

Name: Biang Biang Noodles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 120 g strong white bread flour; 2 g fine salt; 60 ml lukewarm water; dough pieces; 0.5 tsp neutral oil; 1 tbsp neutral oil; 2 cloves garlic; 1 spring onion; 1.5 tsp coarse chilli flakes; 0.25 tsp ground Sichuan pepper; 0.25 tsp caster sugar; 60 g pak choi; 1 tbsp light soy sauce; 2 tsp Chinkiang black vinegar

A Shaanxi classic: one portion of thick, hand-slapped belt noodles, boiled with a little greens and finished with garlic, chilli and Sichuan pepper scorched by hot oil, then tossed with soy and black vinegar.

Lunch & dinner 8g+ fibre

40 min30 prep · 10 cookMedium558 kcalper serving

Method

Whisk 120 g of strong white flour with 2 g of fine salt in a bowl. Trickle in 60 ml of lukewarm water, mixing with your fingers until no dry flour remains, then knead on an unfloured worktop for 8-10 minutes until the dough is firm, smooth and springs back slowly when pressed. Cover with a damp cloth and rest 30 minutes.
Knead the rested dough for another 2 minutes, then divide it into 2 equal pieces. Roll each into a short log, flatten to an oblong about 12 cm long and 1.5 cm thick, and rub all over with 0.5 tsp of neutral oil. Cover tightly and rest at room temperature for at least 1 hour (up to 3) — this relaxed gluten is what lets the noodles stretch without tearing.
Bring a large, wide pan of water to a rolling boil over high heat. Meanwhile prepare the toppings: mince 2 cloves of garlic, thinly slice 1 spring onion, and separate the leaves of 60 g of pak choi, washing them well.