Biang Biang Noodles (Biang Biang 麵)
New: February 2020
For the biang biang noodles (doubleish the recipe)
3 cups bread flour
1/2 teaspoon salt
1 cup water (+2 tablespoons)
For the lamb & sauce:
Marinade:
1 lb fatty lamb shoulder or chuck, thinly sliced
1 tablespoon vegetable oil
2 tablespoon Shaoxing rice wine
2 teaspoon cornstarch
(toast spices below)
Chop together:
2 tablespoon grated ginger
1 bunch scallions, chopped (white parts and green parts separated)
Chop together:
10 cloves garlic, minced
2 red japapeño (long hot red or green chili pepper or fresno) de-seeded and thinly sliced
Mix in:
2 tablespoons rice vinegar
Spices:
2 tablespoons cumin seeds
1 t tablespoon coriander seeds
1/2 teaspoon freshly ground white pepper
Sauce mix:
4 tablespoons chili oil, preferably homemade
1.5 teaspoon sugar
1.5 teaspoon black vinegar or rice vinegar
1.5 tablespoon soy sauce
1/2 teaspoon salt
Chop together:
2 small red onion, thinly sliced
6 stalks thinly sliced celery
10+ cabbage leaves, roughly chopped
Originally from: https://thewoksoflife.com/cumin-lamb-biang-biang-noodles/
Spices:
2 tablespoons cumin seeds
1 t tablespoon coriander seeds
1/2 teaspoon freshly ground white pepper
Sauce mix:
4 tablespoons chili oil, preferably homemade
1.5 teaspoon sugar
1.5 teaspoon black vinegar or rice vinegar
1.5 tablespoon soy sauce
1/2 teaspoon salt
Chop together:
2 small red onion, thinly sliced
6 stalks thinly sliced celery
10+ cabbage leaves, roughly chopped
Order:
Make noodles dough let rest for 1-2 hrs
Make noodles dough let rest for 1-2 hrs
Marinate lamb
Toast spices
Chop all veggies
Make noodles
Boil water for noodles
Heat oil
Add ginger, green onion (white part), cook 1 min
Add garlic pepper, cook 30 seconds
Heat to high, add lamb + marinade, wait until brown
(Add cabbage to boiling water)
Add 2 T rice wine, spices, and all sauce, onions, celery
(When water is re boiling, add noodles, cook 90s)
Then add noodles to wok
Add green part of green onions and mix
In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form a scraggly dough.
Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed (setting “2” on a KitchenAid). Allow the mixer to knead the dough for 20 minutes.
Once the dough has reached the right consistency, knead it by hand into a smooth ball, and cover it with plastic wrap or an overturned bowl (as long as the bowl is not touching the dough). Allow it to rest for 1 to 2 hours.
Combine the sliced lamb with 1 tablespoon vegetable oil, 2 tablespoon Shaoxing rice wine, and 2 teaspoon cornstarch. Set aside to marinate.
Toast the spices until fragrant, about 5 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside.
Prepare all your vegetables, and set those aside as well. You want to have all your ingredients chopped, minced, and ready to go before you turn on the stove.
Line a baking sheet with parchment paper, and transfer the rested dough to a clean, oiled surface. Press the dough into a half-inch thick, relatively even rectangle about 10 inches in length.
Cut the rectangle into 20 equal strips
Take each strip and lay flat on the counter. Use your palm to flatten the strip into a long, wide, flat noodle––don’t worry about it being perfectly straight or even.
Now, the next step is how this noodle got its name. Pick up the noodle on both ends, lift it, and gently slap it repeatedly on the counter while stretching it out. You can also use your hands to flatten it out further so that the noodle has a relatively uniform thickness. The biang biang noodles should be about the thickness of spaghetti––if they are translucent at all, they’re too thin.
Lay them onto your parchment-lined baking sheet, and repeat the process until you have all 20 noodles. If you run out of space on the parchment paper, just put another layer of parchment on top. You can keep the noodles this thick, or if you like thinner ones, you can slice each noodle in half lengthwise using a sharp knife. Cover the biang biang noodles with plastic wrap so they don’t dry out.
Bring a large pot of water to a boil. The noodles will take approximately 90 seconds to cook, so make sure you time it right so that they’re cooked and drained around the same time that your sauce is done.
To make the sauce, heat 3 tablespoons of vegetable oil in a large wok over medium heat. Add the ginger and scallion whites and cook for 1 minute.
Add the garlic and long hot red pepper, and cook for another 30 seconds.
Crank up the heat to high and add the marinated lamb.
Stir-fry the lamb until just browned, and immediately add 2 tablespoons rice wine, along with your prepared spice mixture, the chili oil, sugar, black vinegar, soy sauce, salt, onions, and Chinese celery (if using). If things are starting to stick to the bottom of the wok, add a ¼ cup or so of water to deglaze it.
Transfer the cooked biang biang noodles and cabbage to the wok along with the garlic chives (if using) and scallion greens, and toss until everything is completely coated in the sauce.
Originally from: https://thewoksoflife.com/cumin-lamb-biang-biang-noodles/
