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Biang Biang Noodles

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Let’s make biang biang noodles, one of my favorite hand-pulled and hand-ripped noodle dishes from Shaanxi by @katlieu INGREDIENTS For the Vegan Noodle Dough (adapted from Xi’an Famous Foods cookbook): 2 cups all-purpose flour 1⅓ cups bread flour 1 cup lukewarm water 1 teaspoon kosher salt For the Easy Sauce: 6 tablespoons soy sauce 3 tablespoon black vinegar 3 teaspoons organic sugar (to keep the sauce vegan) Dash of MSG 3 teaspoon sesame oil 3 teaspoon rice wine For the Toppings: 2 teaspoons chopped garlic, or to taste 2 tablespoons chopped scallions, or to taste 1 teaspoon chili pepper flakes or 1/2 teaspoon powder 1 Red bell pepper, minced 1/2 teaspoon Sichuan peppercorns 1/2 teaspoon ground cumin, adjust to taste 1/4 cup oil PREPARATION 1. Prepare the dough: Mix all together until a dough forms, if it is too dry, knead in a few teaspoons of water. Cover and rest for 15 minutes, then knead again. 2. Divide the dough into 6 even pieces, shape into flat rectangles, brush oil over them, and cover and refrigerate overnight. If you need to eat it earlier, cover and let the dough rest on the counter for 2 hours. 3. Before pulling, banging, and ripping, if the dough was refrigerated, let it warm up on the counter for 30 minutes first. 4. Once the dough is well rested, stretch and bang noodles against the counter, until the noodles double in length and become thin. Rip the noodles apart into two pieces. One serving is 1 to 2 pieces of pulled and ripped noodles. 5. Make the sauce. 6. Boil noodles for a few minutes and add to the bowl with the sauce. 7. Season the noodles with toppings. 8. Heat oil and pour over the topping.
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Food
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