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Biang Biang Noodles

Biang Biang Noodles

Preparation time:

  • 24hrs

 

Cooking time:

  • 15mins

 

Specialty:

  • Dairy-free
  • Pescatarian

 

This is our first attempt to prepare Biang Biang Noodles, an amazing Chinese traditional recipe! We altered the original recipe in 2 main components: the first one is the type of flour we used - we opted for wholewheat flour instead of All-purpose flour to make the noodles more digestible; however, with All-purpose flour you will obtain a more elastic dough, easier to handle. The second change we made is the seasoning as we decided to add a seafood touch via adding fresh prawns and dried scallops to the mix. Even though is not 100% the traditional recipe, we really enjoyed the final result!

 

Ingredients (2 Servings):

  • 3/4 Organic Stone Ground Wholewheat Flour
  • 1/4 Organic Rice Flour
  • 6-8 Prawns
  • 4 Baby Bok Choys
  • 2 Green Onions
  • 1/2 Cup of Dried Scallops 
  • Extra-virgin Olive Oil 
  • Sea Salt
  • Black Pepper
  • Black Sesame Seeds
  • Organic Sesame Oil
  • Red Chili Flakes

 

Instructions:

We recommend preparing the dough the day before and let it rest overnight.

  • In a large bowl, combine the salt and the flour. Then slowly drizzle in the water, mixing with your hands as you go in order to have all the ingredients well-distributed. 
  • Knead the dough for five minutes.
  • Push the dough around the work surface, letting the friction clean up that pinch. Repeat this process for a few times in different directions.
  • Toss the dough into a bowl and coat with 2-3 tablespoons of extra-virgin olive oil. Cover it with a lid or cling wrap and let it rest overnight. 
  • After resting, prepare a pot with water and get it to a rapid boil. You will have to boil the noodles as they are ready.
  • Soak the dried scallops into freshly boiled water for 25-30mins. Drain the scallops and break them up with your hands. Keep the water as it will be used as fish broth. 
  • Stir the dried scallops in a non-stick pan with half a tablespoon of extra-virgin olive oil for 2-3mins until all the water dries out. 
  • Finely slice the green onions. 
  • Roll out the dough into a flat, roughly even circular ‘pizza’ shape.
  • Slice the dough into approx. 2.5-inch slices, and optionally cut each slice in half.
  • Flatten a slice a bit with a rolling pin. Press down the middle of the noodle with a chopstick.
  • After we slap the noodle longer, that indentation will be where we tear it open.
  • Hold the noodle in your palm, lightly pressing with your thumb. Smack the noodle down against your work surface around 5-6 times to lengthen the noodle.
  • In the center of the noodle, push through the groove that you made with the chopstick and pull apart the noodle.
  • Boil the noodle for 1-2mins until it floats. Strain the noodle and pour it into a bowl. Repeat this process until you have finished the dough.
  • While cooking the noodles, toss the quartered bok choy in with it to blanch. Blanch for 45 seconds.
  • Strain the bok choys and add them to the bowl with the noodles.
  • Add red chili flakes, Sichuan chili pepper, black sesame seeds and the sliced green onions. 
  • Dice the de-shelled prawns and add them to the bowl.
  • Heat the sesame oil up until it’s just starting to smoke, then pour it over the noodles, aiming for the prawns, the green onions and the chili. 
  • Add the dried scallops.
  • Mix all together.

16.01.2021

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