Ingredients

Makes 2 bowls, serves 2 people

• 375g/13ozs. all purpose flour
• 200ml/7flozs. water
• 1/2 teaspoon salt
• Oil for greasing

Biang Biang Noodles 

Chilli oil

• 200ml/7flozs. peanut oil
• 4 tablespoons soy sauce
• 3 tablespoons chilli flakes
• 1.5 tablespoon vinegar
• 3 cloves garlic, peeled and finely diced
• 3 sticks green shallots, finely chopped
• 1/2 teaspoon cumin
• 3 teaspoons toasted sesame seeds
• 100g/3.5ozs. pork mince (optional)
• 1/2 cup noodle cooking water

Intructions

1. Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax).
2. Put on a large pot of water on to boil
3. Make the sauce-just add all ingredients in a small saucepan and heat for through until pork is cooked. If you're not using pork just heat for a minute. If you are using pork cook it until the pork is cooked through. Keep the lid on to keep it warm
4. Roll out all the pieces of dough on a lightly greased surface using a small greased rolling pin. You want each piece to be around 2.5-3 inches wide and a bit longer than the rolling pin. Firmly press the rolling pin against the centre vertically leaving a depression (see above)
5. Oil your hands lightly and then gently pull it apart using the depression as a opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt. Place directly into the water and cook for 1 minute or until it rises to the surface. Place in a bowl (this is enough for two bowls) and then when all the noodles are cooked, pour the hot chilli oil over it

Source Blog https://www.notquitenigella.com/2019/01/29/biang-biang-noodle-recipe-authentic/

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