Biang Biang Noodles
Make your own hand-pulled noodles at home with this recipe from Mission Chinese Food's Danny Bowien.
Photography: David M. Russell
- 4 cups high-gluten bread flour
- Pinch of coarse salt
- Toasted sesame oil, for dough
- XO Sauce, serving
- Bean sprouts, for serving
- Watercress, arugula, or other peppery greens, for serving
- Chopped fresh cilantro, for serving
- Chopped garlic, for serving
- Black vinegar, for serving
- Crushed roasted, salted peanuts for serving
- Toasted ground Szechuan peppercorns, sifted, for serving
- Toasted sesame seeds, for serving
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.