Hand-pulled noodles (biang biang noodles)

Name: Hand-pulled noodles (biang biang noodles)
Prep time: 35 min
Total time: 105 min
Yield: 4
Ingredients: 300 g white flour; 3 tbsp unsalted peanuts; 1 spring onions; 2 garlic cloves; 2 cm ginger; ½ cucumbers; 1 spring onions incl. green parts; ½ bunch coriander; 3 tbsp peanut oil; ¾ dl peanut oil; 1 tbsp rice vinegar; ¼ tsp salt; 1 tsp chilli flakes; 1 star anise; 1 tsp ground coriander seeds; ½ tsp ground cumin; ¼ tsp white pepper; 2 tbsp soy sauce; salt

Vegan Vegetarian dinner

Total: 1 hr 45 min. | Active: 35 min.

vegan, lactose-free

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Hand-pulled noodles are a speciality from northern China. The pasta dough is not cut but pulled into individual strands and slapped against the work surface. This method produces broad, chewy noodles, which are served with hot chilli oil and fresh toppings.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 portions

Dough
300 g	white flour
¼ tsp	salt
1 ⅓ dl	water (140 g), lukewarm

To shape the dough
3 tbsp	peanut oil

Chilli oil
¾ dl	peanut oil
1	spring onion, finely chopped
2	garlic cloves, finely chopped
2 cm	ginger, finely grated
1 tsp	chilli flakes
1	star anise
1 tsp	ground coriander seeds
½ tsp	ground cumin
¼ tsp	white pepper, ground
2 tbsp	soy sauce
1 tbsp	rice vinegar
	salt, to taste

To cook the noodles
	salted water, boiling
½	cucumber, cut into thin slices
1	spring onion incl. green part, cut into thin rings
3 tbsp	unsalted peanuts, finely chopped
½ bunch	coriander, roughly chopped

How it's done

Dough

Mix the flour and salt in a bowl. Pour in the water, mix and knead to form a dough. Shape the dough into a ball, place it in a bowl, cover and leave to rest for approx. 20 mins.

To shape the dough

Knead the dough again until the surface is very smooth and the dough elastic. Shape the dough into a roll, brush with oil, cut into 12 pieces. Shape the dough pieces into approx. 14 cm long rolls, place on a plate and brush with the oil. Cover and leave to rest for approx. 50 mins.

Chilli oil

Heat the oil in a pan. Sauté the spring onion, garlic, ginger and chilli for approx. 3 mins. Add the star anise and all the other ingredients up to and including the pepper (see tip), cook for approx. 1 min. Add the soya sauce and rice vinegar, season with salt, set aside.

To pull the noodles

Place the dough rolls on the work surface. Flatten a roll of dough into a rectangle. Press down lengthwise in the centre of the rectangle using the back of a long knife to form a groove. Grasp the piece of dough at both ends and carefully stretch it apart, repeatedly slapping it on the work surface without letting go. Continue to pull until the piece of dough is about 80 cm long. Pull or cut the noodles apart at the groove, place them back on the oily plate. Coat the noodles in oil so they don't stick. Repeat the process with the remaining pieces of dough.

To cook the noodles

Cook the noodles in boiling salted water for approx. 3 mins., drain and mix with the sauce, plate up. Top with the cucumber and spring onion rings, sprinkle with the nuts and coriander.

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