Biang biang noodles

Biang biang noodles are handmade Chinese noodles, named after the sound they make during the noodle making process as the dough is tossed against a work surface to flatten out. Served with an addictive savoury acidic sauce made from oyster sauce and black Chinese vinegar, this recipe is a simple but flavoursome dish that only takes 10 minutes to cook.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Mid

Stream free On Demand

Oodles of Noodles

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 20 g coriander leaves (optional)
• 20 g roughly chopped spring onion (optional)
• Spice blend (see Note), to serve
• 2 ½ tbsp (50 ml) vegetable oil

For the noodle dough

• 405 g plain flour
• 2 g salt
• 240 g water

For the sauce

• 40 g Chinese black vinegar
• 80 g soy sauce
• 15 g oyster sauce
• 4 g sugar
• 10 g finely chopped garlic

Resting time: 5 ½ hours

Instructions

1. To make the noodle dough, on a clean work surface, combine the flour and salt and mix well to combine. Add the water and mix to a smooth dough, then transfer to a large container, cover and allow to rest for 30 minutes. Knead the dough until smooth and soft, then return to the container and allow to rest for a further 2 hours. Knead the dough one final time, then allow to rest for a further 2 hours, then portion into balls (70-80 g in weight). Roll the balls into a smooth cylindrical shape and place on a well-oiled baking tray. Cover and allow the dough to rest for 1 hour at room temperature before using.
   
2. To make the sauce for the noodles, combine the ingredients in a medium bowl and mix well to combine.
   
3. When ready to cook, bring a large saucepan of water to the boil. When it comes to the boil, reduce heat to medium.
   
4. Take one dough cylinder and roll it into a flat ribbon, approximately 1 cm thick. Imprint the centre of the dough with a chopstick, then hold each end of the dough and use gentle pressure to stretch the dough into long noodles, slapping the centre of the workbench as it gets longer. When the noodle is the length of your arm span, place the noodle on the bench and gently tear the noodle in half from the chopstick indentation, then cook in the simmering water for 2-3 minutes, then use a slotted spoon to remove to a serving bowl. Repeat with remaining noodle dough.
   
5. When ready to serve, heat the vegetable oil in a small saucepan to 180˚C. While the oil is heating, spoon over your desired quantity of noodle sauce, coriander and spring onion and spice mix (around 1 tsp per serving) between serving bowls. When the oil is smoking hot, carefully pour between the noodle bowls (careful, it will sizzle!). Serve immediately.

Note

To make the spice mix for this recipe, you will need, 10 g Murray River pink salt

• 10 g cumin seeds, crushed in a mortar and pestle
• 3 g Sichuan peppercorns, crushed in a mortar and pestle
• 5 g fennel seeds, crushed in a mortar and pestle
• 10 g chilli powder, mild
• 10 g sesame seeds

For the spice mix, blend everything, except the sesame seeds, in a spice grinder under finely ground. Once blitzed stir through the sesame seeds & keep in an airtight container until needed.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Oodles of Noodles

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G