Biang Biang Noodles with Chili Oil

Ingredients

• ⅓ cup neutral oil
• 3 whole dried chilies, broken into pieces
• 1 tsp Sichuan peppercorns
• 4 clove garlic cloves, minced
• 1 tsp cumin seeds
• 2.25 cup all-purpose flour
• ½ tsp salt
• ¾ cup warm water
• 3 tbsp soy sauce
• 1.5 tbsp black vinegar or rice vinegar
• 2 tbsp sesame seeds and scallions, chopped

Instructions

1. 1

   Heat neutral oil in a small pot over medium until it shimmers, about 90 seconds.

2. 2

   Add dried chilies, Sichuan peppercorns, and cumin seeds. Swirl for 30 seconds until fragrant.

3. 3

   Add minced garlic and stir constantly for 45 seconds—garlic should sizzle but not brown.

4. 4

   Pour into a small bowl to cool slightly while you prepare the dough.

5. 5

   Mix flour and salt in a large bowl. Pour in warm water and stir with a spoon until shaggy.

6. 6

   Knead by hand for 3 minutes until dough comes together and is slightly sticky. Rest 10 min.

7. 7

   Divide dough into 2 portions. Roll one portion into a 1/4-inch-thick rectangle.

8. 8

   Stretch and slap the dough on a wet counter top 15–20 times—it will widen and thin naturally.

9. 9

   Tear into rough 3-inch strips using your fingers. Repeat with the second dough ball.

10. 10

    Bring a large pot of salted water to boil. Cook noodles until they float, then 2 min more.

11. 11

    Drain noodles and divide between two bowls. Drizzle 3 tbsp chili oil over each.

12. 12

    Pour 1.5 tbsp soy sauce and 0.75 tbsp vinegar over each bowl. Toss to coat thoroughly.

13. 13

    Sprinkle sesame seeds and scallions over top. Serve immediately while noodles are hot.

Tools you’ll need

• large mixing bowl
• small pot
• spoon
• wet counter or cutting board
• large pot for boiling
• colander
• two serving bowls
• spoon for tossing

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