Hand Torn Biang Biang Noodles - a step by step to this famous dish

So my chili oil

noodles

recipe went crazy online, so today I'm going to show you how easy it is to make

hand

made

noodles

. This one will seriously impress your friends. It's pretty cheap to make and you probably have most of the ingredients. your pantry at home so let's get stuck into the Beyond noodles they're super easy so just plain wheat flour 400 grams and then use

this

amount of water as a recommendation so you start with a little bit in the center that It's 170 grams and we're just going. to start working until it comes together and forms a dough thank you so you don't want a super wet dough you just want it to come together you will knead it on a board until it's nice and smooth so past the noodles recently . became

famous

because there is a restaurant in New York called uh Xi'an Fine Foods so Jian is a city in China where

this

dish

comes from and this restaurant I think has about a dozen locations in New York now that are It's kinda

famous

for this noodle

dish

, it's super simple and there are a few different variations but you can choose your own journey and it's great if you have some leftover lamb mints or minced pork or anything. this is the consistency we are looking for in the dough, it is not very soft yet but all the water has been absorbed by the flour, just roll it into a tight ball and the tighter it is the easier it will go into the dough.

The next

step

is to go back to the bowl and we're going to cover it with a wet paper towel so you don't like to get it soggy, just wet and make sure you completely cover all of the dough. I'm going to let this sit for 20 minutes. a little bit of cleaning and then we'll roll them out nicely 20 minutes later and our dough will be nice and rested, it should be much softer and easier to work with now, so we're into our second stage at this point, I don't want to add flour, so if it gets sticky you can use a little bit of that neutral flavored oil so just give it a quick need it's not crazy and we want to incorporate it and well you can see how smooth.

That's now, so let's give it a nice, smooth round shape. You don't want to see folds like this, so just knead it a little without folding it. We want a homogeneous mass, so we have. We've got our dough nice and homogeneous and we're just going to roll it out to a pretty thick log and then we're going to roll it up to keep it nice and straight and that's going to make it easier when we cut this up and put it in the refrigerator to rest again. You see, it is a fairly easy dough to work with.

The reason we're going to keep all of this neat is because we're going to cut it into pieces this size, so that's a terrible explanation. We'll cut it into pieces, let's say an inch wide, and then that will make up each portion of noodles, so you'll want to prepare an airtight container and then we'll just brush them with a little bit of neutral oil. we'll keep them from sticking make sure you brush the bowl as well then we'll put them in our bowl and brush the other side and you want to be relatively liberal with the oil because otherwise they might stick so at this point we're going to put them in the refrigerator for at least half an hour to cool, but as I said before, you can do this ahead of time and leave them in the refrigerator for three days.

Okay, time to put everything else together. I need this dish and first the sauce, so simple, three parts soy sauce and one part black Chinese vinegar. Do you really need the vinegar in there because you want the Tang? Leave that aside the three types of non-negotiables with this dish. ground chili flakes, crushed garlic and scallions, so finely chop the garlic by

hand

or you can put it through a garlic press, foreign onions to remove the ends, slice and thin, what you want is all you know, the egg whites and vegetables for this. they don't need to be super thin, that also adds a nice textual component and just mix the greens and the whites together and then the other component you really need is a neutral flavored high temperature oil, so I use grapeseed. a lot, but you can use peanut canola, anything that holds the temperature pretty well, so those are your basic yangbang noodles and that's how they're often served in Jiang.

I also like to add vegetables, often made with cabbage. I'm going to use some bok choy, so we'll slice it. I also like to add cumin. Ground cumin seeds. Don't buy ground cumin. Make it yourself because you want to have a little bit of texture in there and I also like a little bit of ginger. We're going to chop this ginger, we're going to prepare these vegetables, we have a pot of boiling water and then it's time to start breaking down some noodles now with the ginger. I like to keep it pretty sticky, very thick if you like.

I don't like very strong ginger, so feel free to run it through a microplane or grater. Well, the vegetable last, but not least, so you just want to keep this in manageable size chunks. I like them this big, you can choose them. That with chopsticks is often used too, but I like that the leaf of this makes me feel a little healthier for some reason, I don't know why, but similar to The Greens, just mix it up so it's all even. and I rinsed it before and spun it so there was no sand left, so it's going to cook with our noodles, but we're going to cook our noodles first and put this in at the last minute.

I like these white, but it's still nice and crispy, so as with a lot of Asian cuisine, at this point it happens very quickly, so it's really imperative that you have everything ready. I have all my sides here, my vegetables on the side and the first thing we need to do. What we need to do is heat up a little bit of that neutral flavored oil as we heat it up because this is what we're going to pour over our noodles at the end to get all those nice, toasty aromas, so get a decent amount of, you know, four tablespoons or half. a cupish in a pot and on the fire now I have another container here ready, which we are going to put the noodles in after we cook them, as soon as we take them out and break them down, they need to cook.

I can't break these noodles and then put them away as soon as you break them, we have to cook them so make sure the water is boiling and ready to use so take the noodles out of the refrigerator and grab the piece you want now with the trick. This keeps an even tension as you pull it out and another trick I've seen some people do is put a line of toothpicks in the middle and that gives you a kind of piercing level, so hold it between your fingers and your thumb. you'll just stretch it evenly and then start hitting it weirdly, just like now the pros will have it so it's completely even, even at the end.

I'm not a professional though, so just Manipulate this end but a little bit more and the same thing on this side, you can always cut it off and now on the

torn

part you see that puncture and it's gone. The professionals make this look much fancier than I can. Well, there are our noodles. I'm sure they're not too close and directly into the boiling water, so I've been there for about 30 seconds. It's time to add some of our bridging to the equation and these noodles will cook for about two and a half years. minutes total, we have our mixing bowl ready and it's time to take them out, drain them well in the bowl, so on top of here we're going to add scallions and you want to keep all of this centralized so that when you pour our hot oil on top, it really opens up those aromas soy sauce and vinegar chili flakes as much or as little as you want I like it, it's spicy Ginger, garlic, a little salt and cumin seeds, okay, we have our oil, which is Smoking hot very carefully, let's pour about half of what I put there on top, now we just mix it together so everything is covered and all those beautiful aromas and it immediately starts to look like a plate and goes from being plain.

I like the noodles really delicious, covered, the smells, it's an amazing moment to serve and there you have it, it's as easy as that. How about we make another bowl? Because I can see the guys behind me are looking at a bowl and we continue that process. again the dough side down Mark the file in the center, have an even tension and pat it in the water, oil on the heat, heat the vegetables in a bowl, prepare the noodles and vegetables in your bowl, bring the onion, chili, ginger, garlic, a little salt, cumin, soy sauce. vinegar screaming hot oil mix and serve it's as easy as that definitely try this guys it's really not that difficult it's an amazing skill to master your mates will be super impressed it's absolutely delicious and it's super cheap also feel free to Riff, you've got some minced lamb on top, minced pork, some chicken, some black beans, whatever you want.

Once you've mastered the skill of noodle making, you can make it your own journey. Thanks for watching Legends if you enjoyed these noodles. video, make sure to check this one out up here, it's a Pad Thai recipe, it was from my early days on YouTube so sorry for the production value, subscribe if you're not, like if you took anything from this video and we'll see . next week for another peace recipe