Hand Ripped Noodles That Everyone Should Make

Summary by Krater

The host demonstrates how to make hand-pulled biang biang noodles from scratch, complete with braised pork shoulder and belly, wilted spinach, and chili oil. He concludes that making these noodles is time-consuming but yields an exceptionally flavorful, chewy dish superior to most store-bought alternatives.

From the video

Answers: How do you make authentic hand-pulled biang biang noodles at home?

• hand-pulled biang biang noodles
• braised pork shoulder and belly
• cartouche technique for braising
• Chinese spinach stir-fry
• chili oil preparation

Ingredients

• 550 g all-purpose flour
• 8 g salt
• 275 g water
• 2 lbs boneless pork shoulder
• 2 lbs skinless pork belly
• 1 1/2 cups pork stock
• 3/4 cup Shaoxing wine
• 3/4 cup soy sauce
• star anise
• garlic
• ginger
• 2 tablespoons lard
• 1/2 lb spinach
• 1/2 teaspoon ground white pepper
• 1 tablespoon soy sauce
• 1 tablespoon soy sauce
• 1 tablespoon Chinese black vinegar
• 1 pinch sugar
• 1 generous pinch MSG
• 1 generous tablespoon crushed toasted sesame seeds
• 1 small spoonful doubanjiang
• 1 generous spoonful Sichuan chili flake

What it concludes

• Making hand-pulled biang biang noodles at home is time-consuming and involves active braising time, but is super easy and impressive to make.
• Wrapping the dough tightly in plastic wrap with zero air pockets is the key to preventing it from drying out.
• Using a cartouche when braising pork helps it reduce much faster and concentrates flavors better.
• Brushing the noodle log with a thin veneer of neutral oil is crucial to prevent it from drying out and ruining the process.
• Pouring hot smoking fat directly over a pile of chili and garlic is the most important part of the bowl, creating a glossy emulsion and a quick chili oil.
• Hand-pulled biang biang noodles made at home are exceptionally chewy and superior to store-bought noodles.