Flat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil Vinaigrette
Why This Recipe Works
by Tim Chin
Biang Biang noodles are a popular dish from the Shaanxi province of China. (Shaanxi is situated geographically between the Shanxi and Sichuan provinces.) They are handmade, flat, belt-like noodles often served with lots of hot peppers and chili oil in the cold winter months. The name describes the sound made when the noodles are slapped against a table to stretch them. To achieve optimum chew and texture, I use high protein bread flour and an extended resting time to allow the strong gluten network to relax and make the stretching process easier. Here I dress the noodles simply in a Sichuan-inspired chili oil vinaigrette—the best way to have them, really. Once you master this technique, these noodles are a breeze to make, and the possibilities for different noodle dishes are virtually endless.