Handmade Biang Biang Noodles with Chili Oil

Ingredients

• 300 g all-purpose flour
• 180 ml water
• 5 g salt
• 3 tbsp vegetable oil
• 6 cloves garlic
• 4 scallions
• 3 tbsp chili flakes
• 2 tbsp soy sauce
• 1 tbsp black vinegar
• 1 tsp Sichuan peppercorns(optional)
• 100 g baby spinach(optional)

Instructions

1. 1

   Mix flour, salt, and water into a shaggy dough, knead 10 minutes until smooth, cover, and rest 40 minutes (resting makes the dough stretchy enough to slap).

2. 2

   Knead briefly, divide into 4 pieces, roll each into a thick oval, brush generously with oil, and rest 10 more minutes.

3. 3

   Meanwhile, mince the garlic, slice the scallions, and place them in a heatproof bowl with chili flakes and Sichuan peppercorns.

4. 4

   Heat the vegetable oil until just smoking, then pour it sizzling over the chili-garlic mixture. Stir in soy sauce and black vinegar to make the chili oil sauce.

5. 5

   Working one piece at a time, press and slap the dough oval against the counter while stretching it into a long, wide ribbon (biang biang refers to the slapping sound). Tear a slit down the middle if desired for a traditional look.

6. 6

   Boil the noodles 2-3 minutes until chewy and just cooked, adding spinach for the last 30 seconds if using. Drain well.

7. 7

   Toss hot noodles with the chili oil sauce, top with extra scallions, and serve immediately.