Biang Biang Noodles

I think I may over eat all forms of Asian food, but I definitely don’t regret it. I came across this recipe for biang biang noodles and it was a must try for me. I think the simplicity of the dish really spoke to me along with the rice vinegar. Out of all the vinegars out there, rice vinegar is my go-to.

I am sure that you could buy the noodles at an Asian supermarket, or perhaps even substitute out for like a pappardelle and your meal would come together incredibly quick. I, however, like to take the long route and make the noodles myself.  This dish comes together incredibly quick, is incredibly flavorful and incredibly satisfying. In other words, this dish is incredible.

Ingredients

noodles (recipe below)

1/4 cup vegetable oil

1 tbsp chili powder

2 garlic cloves, sliced thinly

1 fresno chile

1/8 rice vinegar

1 tablespoon soy sauce

Directions:

For the noodles: Mix together 2 cups of gluten free flour, 1 tsp of salt, and 150 ml water. Knead it for 2 minutes then let it rest of 20 minutes. Repeat this one more time.

Roll it into a log and cut into 12 pieces. Make the 12 pieces into little logs as well and cover with oil. Let them rest for about an hour.

Using a chopstick, press a line down the middle of the dough. This helps you to separate the noodle once it gets out to the desired length.

So, a little heads up. Gluten free flour obviously is lacking the gluten which helps these bind and having that elastic texture of the traditional biang biang noodle.

Technically you are supposed to grab each end of the dough and bang it out on the counter (where it gets its name from) until it gets to about 12 inches. I had to roll mine out due to the lack of gluten. Then tear your noodles apart.

To cook them, place in boiling water for about 2 minutes and drain.

for the complete dish: 

While your water is boiling, heat your vegetable oil over medium-high heat. Toss in your garlic and cook until crispy. Remove garlic and set aside, also keeping your oil.

Mix together your rice vinegar and soy sauce.

Once the noodles come out of the water, shake your chili powder over the top. Then pour your hot oil over the noodles and chili powder. Next pour your rice vinegar and soy sauce mixture over the noodles and toss. Add your fresno or serrano chile over the top and enjoy right away! I added a little bok choy to mine, but it would also be great with some steamed broccoli or just on its own.