Flat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil Vinaigrette Recipe | America's Test Kitch
Flat hand-pulled noodles, Biang Biang Mian, coated in a bold chili oil vinaigrette. A symphony of spicy, tangy, and silky textures for an unforgettable meal.
Keywords
- Chinese
- Asian
- Pasta
- Grains
- Rice & Beans
- Asia
- Vegetarian
- Main Courses
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Cooking tools:
- Stand mixer
- Food processor
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen scale
- Plastic wrap
- Refrigerator
- Bench scraper
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Fine-mesh sieve
- Pot
- Wire skimmer
- Serving bowl
- Kitchen timer
- Spoon
Ingredients
- 2⅓ cups (12¾ ounces/361 grams) bread flour
- ¾ teaspoon salt
- 1 cup (8 ounces/227 grams) water
- 1 tablespoon vegetable oil
- 10 to 20 bird chiles, ground fine
- ½ cup vegetable oil
- 2 garlic cloves, sliced thin
- 1 (1-inch) piece fresh ginger, peeled and sliced thin
- 1 tablespoon Sichuan peppercorns
- ½ cinnamon stick
- 1 star anise pod
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon sugar
- 4 quarts water
- 1 tablespoon salt
- 12 fresh cilantro sprigs, trimmed and cut into 2-inch pieces
- 6 scallions, sliced thin on bias
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