Biang Biang Noodles with Chili Oil Topping (You Po Mian)
Ingredients: AP flour, salt, water, oil, baby bok choy · 150 min cook time · 700kcal · ~₩8,150
Ingredients
200g AP flour, 0.5teaspoon salt, 100g water, 2tablespoons oil, 2quartered baby bok choy, 3inch section leek, 2cloves garlic, 4teaspoons chili flakes, 0.5teaspoon Sichuan peppercorn powder, 4tablespoons light soy sauce, 1tablespoon dark Chinese vinegar, 0.25teaspoon salt, 5tablespoons hot oil
Instructions
1. To 200g of AP flour, add in a half teaspoon salt, give it a mix, then slowly drizzle in 100g of water, mixing constantly. Knead that until it just comes together, about 1 minute, then cover with a plate and set it aside for 30 minutes.
2. After that rest, knead the dough for about 2 minutes to get a nice smooth dough. Take the more craggily uneven side and pinch it together to shape just like you were making bread. With the pinch side on the bottom, seal it up by pulling your bread across your work surface about 12 or so times in a couple different directions, letting the friction do the work.
3. Roll out the dough and cut into four pieces. For each piece, pinch where it was cut, both sides on the middle bits, and roll them out into roughly 10-inch logs.
4. Take a bowl, fill it with two or three tablespoons of oil, and thoroughly coat each log. This oil helps the dough retain moisture during our next lengthy rest, which will be 2 hours in all.
5. After the 2-hour rest, grab a log and flatten it out with a rolling pin. You could alternatively use your hands, but rolling makes for a thinner noodle. Then take a chopstick and lightly press down the middle of it.
6. Rest the noodle over your palm and hold it in place with your thumb, then smack that against your work surface about five or so times to lengthen it right out. Then from the center, pull the noodle apart where you pressed down with the chopstick. Immediately toss that noodle in some rapidly boiling water, cooking about 1 minute till it floats, bianging more noodles as you go.
7. Toss some quartered baby bok choy in with the noodles. Blanching your veg simultaneously is always a nice idea. 45 seconds for reference if you're using bok choy like us.
8. After you've worked through those and got a full bowl of noodles, nestle in your baby bok choy or blanched vegetable of choice. Then top it off with a finely minced 3-inch section of leek, two large cloves of minced garlic, 4 tsp of chili flakes, an optional 1/2 tsp of Sichuan peppercorn powder, 4 tbsp of light soy sauce, 1 tbsp of dark Chinese vinegar, and a 1/4 tsp of salt.
9. Heat 5 tbsp of oil till it's just starting to smoke, then move it over and pour aiming for the chili flakes. Mix it all up, which can sometimes take a little patience, and devour.
Source: Watch the original video