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Hand-pulled Biang Biang Noodles (V)

I saw Steven Lim make these some time ago and was intrigued. Found this recipe and decided why not put the time in on a Sunday, which is what I did.... with gluten free flour. It just didn't work out. So here we are with a glutenous delight.

I cannot stress enough how delicious fresh noodles are. And these really aren't that complicated. There's prep, but not much work, especially if you have a KitchenAid mixer with a pasta attachment.

Hand-pulled Biang Biang Noodles (V)

Source: Not Quite Nigella | Serves: 2 | Time: 30 min + 3 hr rest time

Changes: replaced soy sauce with coconut aminos; reduced the amount of gochugaru; replaced peanut oil with sesame oil; replaced pork with Beyond sausage; used my mixer and attachments.


3 cups all purpose flour

200ml (somewhere between 3/4 - 1 cup) water

1/2 teaspoon salt

Oil for greasing

Chilli oil

200ml peanut oil

4 tbsp coconut aminos

1 1/2 tbsp gochugaru

1.5 tbsp rice vinegar

3 cloves garlic, peeled and finely diced

3 green onions, finely chopped

1/2 tsp cumin

3 tsp toasted sesame seeds

4 Beyond Breakfast sausages, minced

1/2 cup noodle cooking water


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).

Put on a large pot of water on to boil.

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.

Take one piece of dough and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I did this 3-4 times for each bit of dough.

Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.

Lay each layer on a floured surface. Make a hole in the middle and rip to opposite ends. 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.


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