Hand pulled noodle experiment #2 - Biang Biang Mian

caliking

Yes, I’m alone at home, pulling my noodle(s)...

In my quest for Chinese hand pulled noodles (lamian) I stumbled upon another , much easier type of hand pulled noodles - biang biang mian. 

AP flour, salt, 55% hydration. Mixed the dough and let it rest overnight at room temp.

pulled and boiled the noodles. 


Dressed with garlic fried in butter, sesame oil, mirin, soy, chinkiang vinegar, crushed Sichuan peppercorns, gochugaru chile powder, cilantro, green onions. 






OMFG!! This is one of the best and easiest cooks I’ve done this year re: effort vs. flavor payoff. After the garlicky, salty, acidic heat rolls off your tongue, you’re left with the slightly numb and tingly sensation of the Sichuan pepper.

This will go into regular rotation for sure. 

caliking

details here:

https://youtu.be/FsxCzw6JZSw

JohnInCarolina

Nice!

LetsEat

Nicely done!  I have had great success with the American Test Kitchen Biang Biang Milan version but will giving your recommendation a try this week. 

lkapigian

Heck Ya!!!

SciAggie

Persistence pays off, eh? I’m glad you found a method that at least temporarily satisfies your quest. It looks delicious. 
Now as I have moved from store bought noodles, to homemade noodles rolled with a pasta roller, to homemade noodles rolled with a rolling pin - you go and make homemade noodles pulled by hand.

show off...

caliking

LetsEat said:

Nicely done!  I have had great success with the American Test Kitchen Biang Biang Milan version but will giving your recommendation a try this week. 

 Thanks for the tip. Just checked it out and seems like their dough hydration is higher. I like the additions of ginger, star anise, cinnamon to the mix, so I'll try adding those next time. Can only make it better. 

Canugghead

Learned something new, thanks for sharing.  Have to think outside the ball, in my narrow mind, pulled noodle starts with just the dough ball, no rolling/cutting/slicing    

caliking

Canugghead said:

Learned something new, thanks for sharing.  Have to think outside the ball, in my narrow mind, pulled noodle starts with just the dough ball, no rolling/cutting/slicing    

I concur, and that’s the goal.

 But... baby steps!

StillH2OEgger

What a rousing success! That plate looks unbelievably delicious. Congrats.

Theophan

Looks AMAZING!

caliking

StillH2OEgger said:

What a rousing success! That plate looks unbelievably delicious. Congrats.

 Different type of noodle than what I'm really trying to make, but  much easier. Turned out restaurant quality or better.  May make it again and drop an egg on it for breakfast tomorrow. 

Mattman3969

Good Googly Moogly Cali that looks legit dude ! 

theyolksonyou

Dude.  When I’m gone alone, I drink, cook steak and watch porn.  Not necessarily on that order.  

GATraveller

That's a gorgeous cook! 

NPHuskerFL

On point Cali! 🥢

caliking

theyolksonyou said:

Dude.  When I’m gone alone, I drink, cook steak and watch porn.  Not necessarily on that order.  

I decided against posting that on the “what are you doing now” thread last night

TTC

I need to up my game. 

Carolina Q

That's a beautiful cook! I've never heard of this technique, but it looks interesting to say the least. That finished dish looks incredible!

Thatgrimguy

Please measure how much of each next time. Having not worked much with Asian food I never know how much to use. But everything I have eaten of yours blows me away. I gotta try this

caliking

Thatgrimguy said:

Please measure how much of each next time. Having not worked much with Asian food I never know how much to use. But everything I have eaten of yours blows me away. I gotta try this 

Garlic 4-6 cloves fried in butter 2 TBSP

Sesame oil 1 tsp
Mirin 1 tsp
Soy sauce, light  1tsp
Chinkiang vinegar 1tsp
Chile oil  1 tsp  
Sichuan peppercorns, crushed   1 tsp
Gochugaru chile powder (or coarsely ground dried red chiles) 1 tsp

Cilantro
Green onions 

I used dough 150g to make the noodles and the above amounts worked well. But this was a small portion, so you'll need to scale up accordingly if making larger portions. 

KiterTodd

That looks great.  I watched the guy's video... still seems like too much work for me but man those noodles look awesome.  I have had those out a few times and really like them, but I'd rather make them at home. (sometimes the Chinese restaurants add some sketchy meat I'm not keen on).

The Cen-Tex Smoker

Yeah- on the list for this week. We had some incredible beef noodles in Dallas this week. Hand pulled to order. We all thought it was amazing. 

This looks incredible. Will be a great platform for my attempt at that recipe. 

Wolfpack

This looks outstanding- will save this for a cheat day

northGAcock

Wolfpack said:

This looks outstanding- will save this for a cheat day

How many you down?

Wolfpack

I’m in maintenance and hit goal- down about 50 in total

down to 32” jeans- haven’t seen those since college

SaltySam

Woooo!!! This looks fun!  Awesome cook again, Cali

YukonRon

Ashish, there comes a time, when someone has to step in and cease this madness with noodles.

Now is not that time. Keep banging these cooks out, and just know they are stolen and plagiarized by me in an ongoing basis.

These meals look as awesome as they likely taste, and they make me look a hero.

Thank you sir for posting.

fishlessman

love chili, thats a chinese noodle chili. great looking cook

caliking

fishlessman said:

love chili, thats a chinese noodle chili. great looking cook

Must have been some Texans in China, because...

No beans!

fishlessman

caliking said:

fishlessman said:

love chili, thats a chinese noodle chili. great looking cook

Must have been some Texans in China, because...

No beans!

actually he added mung bean sprouts, those are legumes