Hand-Pulled Biang Biang Noodles
This is a rhythmic process. You are not looking for delicate pasta; you are building a dough that fights back and then yields under tension.
Patience is your primary ingredient.
If you try to stretch the dough before it has fully relaxed, it will simply snap. Give the flour time to hydrate and the gluten time to settle.
- large mixing bowl
- plastic wrap
- bench scraper
- wide, flat-bottomed pot for boiling
What goes in.
- 500gall-purpose flour
- 250mlwarm water
- 1 tspfine sea salt
- 2 tbspneutral oil, for coating
Tension and Impact
Hold the dough rectangle at both ends and slap it rhythmically against your work surface. The kinetic energy of the slap lengthens the strand far more effectively than pulling.
The method.
Mix the dough
Dissolve salt in warm water, then pour into the flour. Knead until a smooth, firm ball forms. It should feel significantly tighter than bread dough.
The first rest
Cover the dough with damp cloth or plastic. Let it rest for at least 60 minutes. Do not rush this.
Portioning
Roll the dough into a cylinder and cut into 8 equal pieces. Shape each into a thick, flattened rectangle. Brush each piece generously with oil and stack them in pairs.
The second rest
Let the oiled rectangles rest for another 30 minutes. The oil keeps the surface supple and prevents drying.
Stretching
Using a chopstick, press a deep indentation down the center of each rectangle. Hold both ends, pull gently to lengthen, then slap the center of the dough against the counter surface repeatedly.
Splitting and Boiling
Tear the dough along the chopstick indentation to form a long ribbon. Drop into rapidly boiling water for 2-3 minutes until they float and look translucent.
Other turns to take.
Chili Oil Finish
Toss the hot noodles with toasted chili flakes, minced garlic, and scallions, then pour smoking hot oil over the aromatics to sear them.
When it doesn't go to plan.
Keep the counter lightly oiled to ensure the dough slides rather than sticks.
If the dough keeps snapping, put it back under the bowl and walk away for 15 minutes.
Do not crowd the pot; cook in small batches to keep the water at a steady boil.
The ones that keep coming up.
Can I use bread flour instead?
Yes, but the texture will be significantly chewier. All-purpose flour provides the most authentic balance of tenderness and pull.
How thin should they be?
The noodles should be roughly 1/8 inch thick. They will expand slightly in the boiling water.
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