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
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.