If you happen to’ve eaten at Xi’an Well-known Meals in New York, you already know what biang biang noodles are: hand-crafted thick, vast, chewy noodle goodness.
Biang Biang Noodles
The real birthplace of biang biang noodles is in central China, in Shaanxi province. They was extra of a peasant-type noodle, however now they’re just about ubiquitous in Shaanxi and particularly in Xi’an, the capital. There are a bunch of theories at the identify—that it comes from the sound the noodles make while you bang them at the desk or the sound that folks make after they devour the noodles—and much more theories on why the Chinese language persona for biang is so advanced (it’s made up of 58 strokes).
However in point of fact, all you wish to have to learn about biang biang noodles is they’re just right. They’re hearty and hang up smartly when fried, tossed, and added to soups. We even like to move a little loopy and use them the place you’d generally use pasta.
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Biang Biang Noodles
So-called on account of the sound they make!
- 10 oz. all objective flour about 2⅓ cups
- 1/4 tsp salt
- impartial oil as wanted
Use a pair of chopsticks to stir in combination the flour and salt in a huge bowl. Slowly upload ½ cup of water, stirring till the combination comes in combination into a shaggy dough. Flip the dough out onto a blank paintings floor and knead till the dough is clean, elastic, and certainly not sticky, about 20 mins. If the dough is simply too dry, upload water, a teaspoon at a time. However, you’ll be able to use a dough hook and a stand mixer on low velocity.
Shape the dough into a ball and wrap it in frivolously oiled plastic wrap. Let it leisure at room temperature for a minimum of 2 hours and as much as 24 hours. (It’s very best if you’ll be able to make this the day earlier than and let it leisure in a single day—the dough could have a whole lot of hands-off time to increase gluten, making the noodles thick and chewy.)
While you’re in a position to tug the noodles, frivolously oil the dough and divide it into halves. Quilt one portion with plastic wrap whilst you paintings with the opposite one. Calmly oil your paintings floor and a tray. Position the dough at the paintings floor and roll it into a rectangle about ¼ inch thick. Use a knife to chop it into 1-inch-wide strips. Quilt the strips with plastic wrap.
Running with one dough strip at a time, use the heel of your hand to flatten it into a very vast, lengthy strip, then clutch each ends of the strip and bang it towards the oiled paintings floor, pulling your palms aside slowly in order that you’re stretching the dough. There’s no trick to pulling the noodles—so long as your dough has rested sufficient and also you slowly stretch out your palms, the dough will comply. Pull till the noodle is 20 to 24 inches lengthy and about ⅛ inch thick. Lay the noodle for your ready tray (chances are you’ll want to snake the noodle to suit) and canopy with plastic wrap so it doesn’t dry out. Repeat with the remainder dough till it’s used up.
Convey a huge pot of water to a boil over prime warmth. Upload the noodles and stir gently so that they don’t stick to one another or the ground of the pot. Prepare dinner till mushy, chewy, and cooked via, 4 to five mins. Drain smartly.
To serve, toss the noodles with the sauce of your selection, and experience.
If you wish to skip the hand-pulling, you’ll be able to simply roll out the dough for your desired thickness and lower it into your required noodle width with a sharp knife.
Biang Biang Noodles
Quantity In step with Serving
Energy from Fats 18
% Day-to-day Price*
Saturated Fats 0.3g2%
Ldl cholesterol 0.01mg0%
* % Day-to-day Values are in line with a 2000 calorie vitamin.