Chinese hand pulled noodles

Biang Biang Mian Noodles.
Learning new techniques is always a challenge. When I see a YT video and it shows an easy way to prepare some noodles, I have to try it.

The preparation was fairly easy.
The final part of pulling the noodles was the difficult one. It would have helped to have the experiance of a Chinese grandmother.
The noodles did not look like the ones on YT, but the taste was great.
A lot more work has to go into it, but I am sure I will master it.

Recipe for 2 people:
2 cups bread flour
2 tsp salt
1 cup hot but not boiling water
Kling film
Sunflower oil or other
4 pok choy
200 g mungo bean sprouts
4 cloves of garlic
2 large spring onions
2 tsp chili flakes
3 tbsp soy sauce
2 tbsp Chinese black vinegar
1 tbsp sesame oil
1/2 tsp chicken stock powder
1/2 cup rapeseed oil
1 tbsp Szechuan pepper corns

Make the dough with hot water. Stir it with chop sticks only in one direction
When you can touch it. Bring it rest 1 hour.

Knead it again and split it into 4 pieces.
Form them into small flat sausages and store them brushed with oil an an oiled plate. Cover and wait for 1 hour or at least 12 hours.

Short before you start pulling the noodles, make the sauce and chop spring onions, garlic and dried red chilis.
Make the Szechuan oil by heating up the pepper corns until nearly blackened. Discard them and set the oil aside for later.


Roll them with a rolling pin into a rectangular shape, use a chopstick and make 2 indentations- but do not press too hard.
Start pulling the noodles by holding the dough between both first and second finger and move it up and down. Slap against the kitchen counter surface or chopping board and continue to pull.

When the dough is thin enough, pull it apart along the lines you´ve made before.
Put into salted boiling water and cook for 2-3 min.

In the same water blanch the pok choi and the beans sprouts.
Pour some sauce into a ceramic bowl, put the veggies in, top with the fresh cooked noodles.
Add onions, garlic and chili on top and bring the oil back to nearly smoking and pour a small ladle over the chili onion mix. It will sizzle and smell sooo good.
Mix and enjoy.