These chewy, pillowy, savory Biang Biang Noodles are scratch-made and inspired by Xi’an Foods in NYC. Perfect for impressing friends and family with homemade noodles!
1: Mix flour with salt in a large bowl.
2: Pour water into the bowl in shifts, mixing with your hands as you go.
3: Knead dough until it turns smooth in texture, about 5 mins.
4: Cover with plastic wrap and allow to rest for 20 mins.
5: Roll out the dough into a large, 1/2-inch thick circle with drizzled oil.
6: Cover with more oil and place plastic wrap over it, allowing to rest for at least 2 hours.
7: Cut dough into small, 3-inch long by 1.5-inch wide rectangles.
8: Place rectangles in an oiled tray and cover for another 20 mins.
9: Working one at a time, make an indentation down the center of each rectangle with a chopstick.
10: Pull gently from the center and slap against the work surface to stretch.
11: Tear the dough apart down the center indentation to form an 'O' shape.
12: Boil noodles for 7-8 mins.
13: Strain and place in a small sauce pot.
14: Heat 4-5 tbsp oil in a medium-high heat stovetop and pour over the noodles once smoking lightly.
15: Mix with chopsticks immediately and top with any protein of your choosing.
