BIANG BIANG NOODLES
Make your own hand-pulled noodles at home with this recipe from Mission Chinese Food's Danny Bowien.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- Place flour in a large bowl with salt; whisk to combine. Make a well in the center and pour 1 1/4 cups water into well. Using your hands, incorporate flour into water and mix until a rough dough forms. Cover bowl with plastic wrap and let stand 15 minutes.
- Turn dough out onto a clean work surface. Knead dough by working into a log-shape about arms length. Bring ends together and roll back into a log shape. Repeat process until dough is smooth.
- Cut dough into 7 equal-size pieces (about 6 ounces each). Using your fingers, coat dough with oil; cover with plastic wrap and let stand 30 minutes.
- Halve each piece of dough lengthwise. Working with one piece of dough at a time, place dough cut-side up on work surface. Using your fingers, coat with oil and press down to flatten; let stand 5 minutes.
- Using your thumbs and forefingers, pull noodles until they are shoulder length. Slap noodles down on work surface two times to stretch even further. Tear noodles lengthwise at the center seam almost, but not entirely, in half to create one very long noodle. Immediately transfer to boiling water and repeat process with remaining pieces of dough.
- Cook noodles until they float to the surface, 2 to 3 minutes. Drain and serve as desired with XO sauce, bean sprouts, watercress, cilantro, garlic, vinegar, peanuts, peppercorns, and sesame seeds.
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Suzon Ali
[email protected]I've made these noodles several times and they're always a hit. They're a great weeknight meal.
Official Amount
[email protected]These noodles are a great way to get your kids to eat their vegetables. My kids love them!
Kathy Corley
[email protected]I'm not a fan of spicy food, so I omitted the chili peppers from the sauce. It was still delicious.
R Keeley Master Barber co
[email protected]These noodles are so versatile. I've used them in soups, stir-fries, and even salads.
Omprakash Kushwaha
[email protected]I'm a vegetarian, so I used tofu instead of pork in the sauce. It turned out great!
Philomena Ekuful
[email protected]I love the chewy texture of these noodles. They're perfect for a quick and easy meal.
Sumit Rai
[email protected]These noodles were a lot of work to make, but they were worth it. The flavor was amazing and the texture was perfect.
Wendy Johnson
[email protected]I'm not sure what I did wrong, but my noodles turned out really bland. I think I might have used the wrong type of flour.
Dawie van Jaarsveldt
[email protected]I made these noodles for a party and they were a huge hit! Everyone loved the unique flavor and texture.
c x f h y .
[email protected]I'm a big fan of biang biang noodles, and this recipe didn't disappoint. The noodles were perfectly chewy and the sauce was flavorful and spicy.
Mariajose Santana
[email protected]These noodles were a great way to use up some leftover vegetables. I added some broccoli and carrots to the sauce and it was delicious.
Man Dangi
[email protected]I followed the recipe exactly, but my noodles didn't turn out as chewy as I expected. I'm not sure what I did wrong.
Lindsay Duncan
[email protected]The noodles were a little too chewy for my taste, but the sauce was excellent.
Nahimul Islam
[email protected]I'm not a huge fan of spicy food, but these noodles were surprisingly mild. The flavor was complex and delicious.
Damilola Adediran
[email protected]These noodles were so much fun to make! The dough was easy to work with and the sauce was flavorful. I can't wait to try different variations of this recipe.
AFAQ BAHTTI
[email protected]Biang biang noodles were a hit! The chewy texture and spicy sauce were delicious. I'll definitely be making these again.