SPICY BIANG BIANG NOODLE Here’s the long and behold recipe! For the noodle: 300g all purpose flour 100g water, lukeworm 5g salt 30g olive oil, split into 2l For the hot pot base noodle soup: 16oz beef thinly sliced a handful red onion 1 block hot pot base Instructions: For noodle. Mix the flour, salt and water, knead until not sticky to hands. Cut into slices about 70-80g each. Roll into cylinder shape and brush olive oil. Let it sit for at least 20mins. Knead until super smooth, and let it sit for an hour. Can also sit overnight in the fridge at the 2nd rest. When noodle has been waited for the second time, roll into a thinner sheet, and then pick up both end, slam on the counter as hard as you can. For a thinner piece of noodle, you can stretch through the middle. For hot pot base. On a wok or nonsticky pan, add in olive oil and sautee the onion until the fragrant. Add in the hot pot base, and water, cook until boil. Place the noodle in boiling hot pot for and cook for 5mins. Garnish with scallion which is optional #biangbiang #noodles #chinesenoodle
