Xi’an Biang Biang noodles

Step 1

Mix flour, water and salt by hand (or a stand mixer with a dough hook). Knead until well combined and very smooth (See note 2).

Step 2

Divide the dough into 8 equal pieces. Knead each one again and roll it into a gherkin shape.

Step 3

Thoroughly coat each dough piece with oil then place them on a plate (or in a container). Cover with cling film then leave to rest for 1 hour (See note 3).

Step 4

Heat up a pot of water. While waiting, flatten each dough piece into a rectangle shape with a rolling pin.

Step 5

When the water begins to boil, start the process of noodle pulling.

Step 6

Press the dough in the middle lengthways using a rolling pin or a chopstick.

Step 7

Hold each end of the dough and pull gently until it stretches to your preferred thickness.

Step 8

Put the noodle on a surface. Break it apart from the middle line to make a loop.

Step 9

Put the noodle into the boiling water. Repeat the procedure to pull other noodles. Cook four noodles at a time (It takes about 1 minute to cook through) then place in a serving plate (bowl).

Step 10

Place scallions, garlic, chilli flakes, chilli powder, Sichuan pepper and salt on top of the noodles.

Step 11

Heat up the oil. When it starts to smoke, pour it over the scallion, garlic, etc.

Step 12

Add soy sauce and vinegar. Stir to coat the noodles evenly.

Step 13

To make it healthier, you may blanch some green leafy vegetables, such as Pak Choy or spinach, and serve with the noodles.