Hot Oil Seared Biangbiang Noodles

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Ingredients

• 400 grams flour
• 8 grams salt
• 200 grams water
• 45 grams neutral oil
• 3 leaves napa cabbage
• 1 green onion
• 1/2 stock Chinese celery
• 1 Chinese chive
• 4 cloves garlic
• 1 tablespoon Chinese chili powder
• 10 Sichuan peppercorns
• 60 grams soy sauce
• 20 grams black vinegar
• 20 grams oyster sauce
• 3 grams salt
• Freshly grated ginger

Instructions

1. Mix flour, salt, and water to form a dough. Rest for 30 minutes.
2. Knead dough for 3-5 minutes, then shape into a rectangle and cut into six equal pieces.
3. Brush with oil, stack, and let rest for at least one hour or up to three days.
4. Roll out noodles, stretch, and rip into desired length. Cook in boiling water for 2 minutes.
5. Blanch napa cabbage in the same water.
6. Prepare noodle sauce with soy sauce, black vinegar, oyster sauce, salt, and ginger.
7. Heat neutral oil with Chinese chili powder and ground Sichuan peppercorns.
8. Assemble noodles with blanched vegetables, aromatics, and spices. Pour hot oil over the top.
9. Mix well and serve as is or top with spicy cumin lamb or preferred protein.
10. Enjoy the chewy, spicy, and flavorful noodles with your favorite toppings.

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