Spicy Biang Biang Noodles (Biang Biang Mian)
Here I have another type of noodle to share with you. This is Biang Biang Mian, and it's a popular type of noodles in China Shaanxi province. The noodles are wide and taste best when they are freshly made. I tossed the noodles with some store-bought chili oil, vinegar, crispy garlic, or you can use crispy shallot too. Then top with some blanched bean sprouts and served with a poached egg.
Spicy Biang Biang Noodles (Homemade Biang Biang Mian)
Noodles (4 portions)
2 Cups (240 grams) All-Purpose Flour
1/4 tsp Sea Salt
1/2 Cup (about 125 ml) Water
2 Tbsp of Vegetable Oil
Seasoning and Topping (for 1 serving)
1 to 1 1/2 tsp Crispy Garlic or Shallots
1 1/2 to 2 tsp Store-bought Chili Oil, just the sediment or homemade Spicy & Crispy Chili Paste
1 tsp Light Soy Sauce
1 tsp Chinkiang/Black Vinegar
50 grams Bean Sprouts, blanched
1 Tbsp Chopped Scallions
1 Poached of Fried Egg
Make the noodles: Combine the flour, salt and water. Mix well, and knead until you have a smooth dough. Cover and rest for about 30 minutes. Then divide the dough into 6 pieces and coat with the oil. Cover the dough and rest for another 40 minutes. Take a piece of the dough and cut into 2 pieces. Press the dough down into a rectangular shape, press the middle of the dough with a chopstick. Lift the dough up, stretch and hit on the board for a few times. Continue to stretch the dough until thin and wide. Split into 2 pieces and lay on the board, and continue the process with the remainder dough.
Cook the noodles in boiling water until soft but still al dente, about 1 1/2 minutes. Drain well.
Put the noodles in a bowl. Add in the Crispy Garlic or Shallot, chill oil sediment, light soy sauce, vinegar, and toss well.
Top with blanched bean sprouts, scallions and serve immediately.