The Hand Ripped Noodles Everyone Should Know How to Make

Summary by Krater

This video demonstrates how to make and prepare Biang Biang noodles at home, including making and resting the 50% hydration dough, forming rectangular noodle stacks, storing them, and then pulling, boiling, and assembling them in a bowl with hot oil, sauce, blanched napa cabbage, aromatics, and spices.

From the video

Answers: How do you make Biang Biang noodles at home?

• Biang Biang noodle dough preparation
• High hydration noodle stretching techniques
• Hot oil seared noodle bowl assembly
• Chinese noodle sauce formulation

Ingredients

• 400 g flour
• 8 g salt
• 200 g water
• 45 g neutral oil
• 3 leaves napa cabbage
• 1 green onion
• 1/2 stock Chinese celery
• 1 Chinese chive
• 4 cloves garlic
• 1 tbsp Chinese chili powder
• 10 Szechuang peppercorns
• 60 g soy sauce
• 20 g black vinegar
• 20 g oyster sauce
• 3 g salt
• ginger

What it concludes

• A longer dough rest time and less kneading time makes stretching easier for the home cook.
• Brushing the noodle pieces with neutral oil and storing them stacked prevents them from sticking together in the fridge.
• Pouring hot oil over spices and aromatics releases far more fat-soluble flavor compounds than mixing them into plain water noodles.