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Hand pulled noodle experiment #2 - Biang Biang Mian

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caliking
caliking Posts: 18,731
edited September 2019 in Off Topic
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. 

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 18,731
    edited September 2019
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    details here:

    https://youtu.be/FsxCzw6JZSw

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,974
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    Nice!
    "I've made a note never to piss you two off." - Stike
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  • LetsEat
    LetsEat Posts: 458
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    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. 
    IL 
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  • lkapigian
    lkapigian Posts: 10,765
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    Heck Ya!!!
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 18,731
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    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Canugghead
    Canugghead Posts: 11,527
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    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  :)  
    canuckland
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  • caliking
    caliking Posts: 18,731
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    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!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,746
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    What a rousing success! That plate looks unbelievably delicious. Congrats.
    Stillwater, MN
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  • Theophan
    Theophan Posts: 2,654
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    Looks AMAZING!
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  • caliking
    caliking Posts: 18,731
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    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Good Googly Moogly Cali that looks legit dude ! 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Dude.  When I’m gone alone, I drink, cook steak and watch porn.  Not necessarily on that order.  
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  • GATraveller
    GATraveller Posts: 8,207
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    That's a gorgeous cook! 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    On point Cali! 🥢
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • caliking
    caliking Posts: 18,731
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    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 =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • TTC
    TTC Posts: 1,035
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    I need to up my game. 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • Carolina Q
    Carolina Q Posts: 14,831
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    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!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
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    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
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • caliking
    caliking Posts: 18,731
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    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. 



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • KiterTodd
    KiterTodd Posts: 2,466
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    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).

    LBGE/Maryland
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    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. 
    Keepin' It Weird in The ATX FBTX
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  • Wolfpack
    Wolfpack Posts: 3,551
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    This looks outstanding- will save this for a cheat day :)
    Greensboro, NC
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  • northGAcock
    northGAcock Posts: 15,164
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    Wolfpack said:
    This looks outstanding- will save this for a cheat day :)
    How many you down?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Wolfpack
    Wolfpack Posts: 3,551
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    I’m in maintenance and hit goal- down about 50 in total

    down to 32” jeans- haven’t seen those since college
    Greensboro, NC
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  • SaltySam
    SaltySam Posts: 887
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    Woooo!!! This looks fun!  Awesome cook again, Cali

    LBGE since June 2012

    Omaha, NE

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  • YukonRon
    YukonRon Posts: 16,989
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    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • fishlessman
    fishlessman Posts: 32,757
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    love chili, thats a chinese noodle chili. great looking cook
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • caliking
    caliking Posts: 18,731
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    fishlessman said:
    love chili, thats a chinese noodle chili. great looking cook
    Must have been some Texans in China, because...

    No beans! =)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • fishlessman
    fishlessman Posts: 32,757
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    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 =)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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