Biangbiang Noodles

Ingredients

• All-purpose flour 500g (中筋面粉)
• Salt 1 tsp (5g)
• Warm water 250ml
• Vegetable oil 3 tbsp (45ml)
• Chili powder 2 tbsp (30g)
• Garlic 5 cloves (minced)
• Scallions 3 stalks (chopped)
• Cilantro 2 stalks (chopped)
• Soy sauce 2 tbsp (30ml)
• Black vinegar 1 tbsp (15ml)
• Sichuan peppercorns 1 tsp (ground)
• MSG or chicken powder 1/2 tsp (optional)

Steps

1. Make dough: Mix 500g flour and 1 tsp salt in a large bowl. Gradually add 250ml warm water, stirring with chopsticks until shaggy dough forms.
2. Knead dough: Knead into rough dough, cover with damp cloth and rest 10 minutes. Knead again for 5 minutes until smooth (dough should be firm for chewy texture).
3. Oil the dough: Divide dough into 8-10 pieces, shape each into strips, brush with vegetable oil.
4. Rest dough: Place oiled strips on plate, cover with plastic wrap, rest at least 2 hours (longer is better for stretching, can refrigerate overnight).
5. Prepare seasonings: Mince garlic, chop scallions and cilantro. Place chili powder, ground Sichuan peppercorns and other seasonings in a large bowl.
6. Boil water: Fill large pot with water, bring to rolling boil.
7. Pull noodles: Take one rested strip, press flat with palm. Hold both ends and gently stretch by tapping on counter and using gravity, pull to 1-2cm wide and 50-60cm long strips.
8. Cook noodles: Drop pulled noodles into boiling water, stir gently with chopsticks. Cook 2-3 minutes until noodles float and no hard core remains.
9. Hot oil splash: Drain noodles into large bowl. Top with minced garlic, scallions, chili powder, and Sichuan peppercorns. Heat 3 tbsp oil until smoking, pour over seasonings to release aroma.
10. Season and serve: Add 2 tbsp soy sauce, 1 tbsp black vinegar, optional MSG/chicken powder, sprinkle cilantro. Mix well and serve immediately.