Lazy Weekends · Chinese
Hand-Pulled Biang Biang Noodles with Chili Oil
Wide, chewy belt noodles pulled by hand from a rested dough, tossed in a smoking chili oil with black vinegar and garlic.
Why This Works
The extended rest period under a protective layer of oil allows the gluten network to reach a state of complete relaxation, facilitating the signature stretch of the dough without structural failure. By utilizing high-protein bread flour, we ensure the noodles maintain a resilient, substantial chew that holds up against the intense, bold flavors of the emulsified chili-garlic sauce.
The Upgrade
Slap the dough hard on the counter as you pull. The impact does the stretching for you and gives the noodle its uneven, sauce-catching surface.
Chef's Secret
Michelin TechniqueBoil the noodles in unsalted water. Salt tightens the gluten just as the noodle hits the pot, and these are seasoned by the chili oil, not the water.
Ingredients
Total time including resting: 130 min
Directions
Mix flour, salt, and water to form a dough; knead for 8 minutes. Divide into 8 pieces, shape into thick strips, coat with 2 tbsp of neutral oil, and rest covered for 90 minutes.
98 minCombine chili flakes, garlic, and remaining neutral oil in a heatproof bowl. Heat oil until smoking and carefully pour over aromatics; whisk in vinegar and soy sauce.
5 minBring a large pot of water to a boil and blanch the baby bok choy briefly, then remove and set aside.
2 minPress a chopstick down the center of each dough strip. Stretch the dough by slapping it against the counter until arm-length, tear along the center channel, and drop into boiling water.
5 minBoil the noodles until they float and turn glossy, then transfer directly to bowls with a touch of cooking water. Toss with the chili oil mixture and garnish with bok choy and scallions.
2 minWine Pairing
Dry Lambrusco
Sparkling
The BottleCleto Chiarli Vecchia Modena Premium Lambrusco di Sorbara
Chili oil and black vinegar need a red with bubbles and no tannic grip. Sorbara Lambrusco's frothy texture scrubs the oil off the palate while its tart red-cherry fruit plays off the vinegar, and serving it cold tames the heat.
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