[No Music] Biang Biang Noodles (Hot Oil Noodles 油泼面/Belt Noodles裤袋面)
Biang Biang Noodles (Hot Oil Noodles) is one of the most popular noodle dishes in Xi’an, Shaanxi province.
Prep time: 30 minutes
Total time: 1.5 hours
500g bread flour
1. Add 5g salt and 500g bread flour into a mixing bowl and slowly mix in water to form the dough.
2. Remove the dough from your mixing bowl and knead on a cutting board or the counter until nice and smooth.
3. Cover with a moist kitchen towel, and let the dough rest for 15 minutes.
4. 15 minutes later, take the dough out and cut the dough into several pieces. Use a rolling pin to roll each piece into a flat rectangle.
5. Brush the pieces of the dough with oil, and cover with plastic wrap. Let them rest at least an hour.
6. Prepare minced green onions and the garlic.
7. One hour later, take the pieces out and flatten them on the counter.
8. Grab the ends of the rectangle with your forefingers and middle fingers, and start to slightly pull the noodle. Let them rest on the counter for 5 minutes. Prepare a big pot and boil the water.
9. Start to slightly pull and bounce the noodle flat against the counter until the noodles are long enough, in an up-and-down motion, Make sure to even out the ends of the noodles if they are too thick.
11. Throw the noodles into the boiling pot of water, and boil the noodles for 2 or 3 minutes until they float. If the water is about to spill out, add water to the boil.
13. Transfer the noodles to a bowl with the boiled spinach and bean sprouts. Put the green onions, garlic, chili flakes, salt, and soy sauce all on top of the noodles in a little mound.
14. Heat up the oil in a small pot on the stove. Once the oil is at a smoking point, pour onto the little mound of aromatics on top of the noodles, and then mix together immediately and serve.