Food & Cooking Recipes Biang Biang Noodles 4.5 (51) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 25, 2011 Print Share Share Tweet Pin Email Make your own hand-pulled noodles at home with this recipe from Mission Chinese Food's Danny Bowien. Ingredients 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 Directions 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. David M. Russell Print