Biang Biang Noodles With Hot Spiced Oil

• portionen: 4 servings
• aktive zeit: 1 hour
• gesamtzeit: 3 hours

Zutaten

Noodles

145g water, room temp

3g (1/3 tsp Diamond Crystal or tsp Morton kosher salt)

300g all-purpose flour

1 Tbsp (or more) vegetable oil

Sauce and assembly

6 Napa cabbage leaves, cut into 2" pieces

½ cup vegetable oil

65g (¼ cup) soy sauce

28g (2 Tbsp) black (Chinkiang) vinegar

8g (½ Tbsp) sugar

1 celery stalk, thinly sliced (optional)

1 scallion (or less), thinly sliced

1 garlic clove, finely grated

2 Tbsp gochugaru (coarse Korean red pepper powder) or Aleppo-style pepper, or sub with chili oil (optional)

Anweisungen

Stir salt into room-temperature water in a small bowl until salt is dissolved. Place all-purpose flour in a large bowl and drizzle salt water evenly over. Stir with a wooden spoon or chopsticks until shaggy clumps form.

Knead firmly in bowl until a tight, mostly smooth dough forms, 8–10 minutes. (There may be some dry bits but you should not have any large patches of dry flour.) Cover with a damp kitchen towel and let sit 15 minutes.

Turn dough out onto a surface and knead just 1 minute: set a timer! Cover and let rest 15 minutes.

Repeat kneading and resting process two more times. By third kneading, dough should be noticeably softer and evenly smooth.

Flatten dough into a 9x6" rectangle, then cut into 8 strips, about 65g each. Roll each strip into a ¼"-thick rectangle (4"–6" long).

Drizzle about 1 Tbsp vegetable oil in a container that will hold all the strips when stacked on their sides. Place a dough strip into container and turn to coat on all sides evenly with a thin film of oil. Repeat with remaining strips, adding more oil as needed. Stack strips side by side (like books on a shelf) in container. Cover with plastic wrap and let sit at room temperature at least 1 hour, or in fridge up to 36 hours.

(Do ahead: Dough can be made 3 days ahead. Tightly wrap strips and chill. Bring to room temperature before stretching into noodles.)

Working with 1 strip of dough at a time and keeping remaining dough covered with plastic wrap, flatten to 3"–4" wide and about 6" long with the heel of your hand. Grasp each end of strip between a thumb and forefinger. Hold parallel to surface and gently stretch noodle slowly and evenly until shoulder-width long. (Allow gravity and natural stretch of dough to do most of the initial work.) Continue to slowly pull dough, maintaining even tension on both sides and slapping gently against the counter to prevent the dough from tearing, until 38"–44" long. Using your thumb nail, puncture strip in the center and rip to separate, stopping before reaching ends of strip (you should have what looks like a very large noodle ring). If tabs of dough at ends of strip are too thick, press to flatten; set aside (no need to cover).

If serving in large communal bowl, rip noodles apart into strips, not rings that will tangle.

Cook 2 or 3 noodles at a time, in a large pot of boiling water (do not salt) until al dente, about 2 minutes for 75g noodles (or 3 minutes for 100g noodles). Using tongs, transfer to a sieve and drain any excess water.

Cook Napa cabbage leaves, cut into 2" pieces, in reserved pot of boiling noodle water until wilted, about 45 seconds. Drain and transfer to a large bowl and add noodles.

Heat vegetable oil in a small saucepan over medium until very hot and starting to shimmer but not smoking, about 4 minutes.

Meanwhile, combine sauce—soy sauce, black vinegar, and sugar—to bowl with cabbage and noodles and toss to combine. Pile celery, scallions, garlic cloves, finely grated, and gochugaru or chili oil on top of noodles.

Carefully drizzle hot vegetable oil over noodles, concentrating on aromatics to cook them lightly. Toss with tongs to coat noodles evenly.

Divide noodles among bowls and spoon any sauce and vegetables left in the bottom of the bowl over.

Notizen

Minimum time to start is 3 hours before serving.

Already scaled to 75% for family meal (8x65g noodles); already scaled the sauce to 50%