Biang Biang Noodles

Noodles

• plain flour300 g
• salt½ tsp
• water160 ml
• vegetable oil2 tbsp

Topping

• chilli flakes2 tbsp
• garlic cloves4
• spring onions3
• Sichuan peppercorns1 tsp
• ground cumin½ tsp
• light soy sauce2 tbsp
• black rice vinegar1 tbsp
• vegetable oil5 tbsp
• pak choi2 heads

Noodles

1. 01

   Mix the plain or strong white flour, the salt and the water into a firm dough and knead for 10 minutes until smooth.

2. 02

   Rest for 30 minutes, knead briefly again, then divide into 6 pieces and roll each into a small log.

3. 03

   Coat each log in oil, cover tightly, and rest for at least 1 hour. The rest makes the dough stretchy enough to pull.

Pulling and cooking

4. 04

   While the dough rests, toast the Sichuan peppercorns in a dry pan for 1 minute and grind them, finely chop the garlic and finely slice the spring onion.

5. 05

   Flatten a log with a rolling pin into a strip about 20 cm long and 5 cm wide. Press a chopstick along the middle lengthways.

6. 06

   Hold both ends and pull gently, bouncing it against the counter, until about 1 metre long. Tear along the groove to make a loop.

7. 07

   Boil the noodles and the halved pak choi for 1 to 2 minutes until the noodles float and are chewy.

8. 08

   Drain into bowls with the soy sauce and the Chinkiang black rice vinegar.

9. 09

   Pile the coarse Chinese chilli flakes, the finely chopped garlic, the finely sliced spring onion, the ground Sichuan peppercorns and the cumin on top.

10. 10

    Heat the oil until smoking and pour it over the aromatics so they sizzle. Toss and eat at once.