Biang Biang Noodles

Gosh you guys omg you all want recipes! Fine!

The thing about Biang Biang noodles is the chew. You won’t get a healthy fluffy chew like this one in the market. Even if you go get pad thai or fettucine or whatever.

There are only three things you need to do for this recipe. The noodles, the chicken and the hot oil pour.

For the noodles:

500 gms Maida

Water (as needed)

Start with half a cup of water into the flour and then knead the dough, if it is too dry, add more water.

Leave it alone for half an hour, come back and check it, knead it leave it alone.

It shouldn’t stick to your hands or the bowl, and it shouldn’t be crumbly.

You’ll know when you have it right.

Keep doing this as often as you can without losing your mind. One day before is ideal.

There is no better way of explain how they’re made than how I make them in the video. Stretch them and dunk them in salted boiling water. They’re cooked when they float. Pliss enjoy.

Chicken:

250 gms boneless chicken chunks, thigh is ideal.

2 tbsp fush sauce

2 tbsp dark soy (I got mine from @urbanplatter)

1 tbsp ginger garlic paste

1 tbsp sweet chili sauce (I’m using what I got from @burmaburma, you can add flakes and sugar)

3 tbsp good vinegar (which means not Tops wala, try something better like red/white wine or ACV)

5 thin spring onions or scallions, sliced

Mix everything together, marinate for an hour minimum and cook in a little bit of oil.

For the hot oil garnish situation: (Most imp, don’t skip)

10 cloves of garlic, thinly and evenly sliced

2 onions, thinly and evenly sliced

1 tsp chilli flakes

1 tsp sugar

2 tsp dark soy sauce

1 cup any neutral oil

Put the oil in thick bottomed, small diameter pan and place it on the stove top. Toss your garlic in THEN turn it on. Keep an eye on it, might take 5 mins but you have to take out the garlic when it’s very lightly golden otherwise it will turn bitter.

Take out the garlic, toss in the onion in the same oil. Fry till golden, dark golden.

Take out the onion.

Plating:

Put a tiny bit of sugar and soy sauce at the bottom of your bowl. Add a big spoonful of chicken. Take 3-4 large noodles and twirl them in. Add garlic, onion, fresh spring onion and red chilli flakes on top.

Get the hot oil in which you have fried everything and quickly splash over the top, flash frying the chilli and spring onion.

Serve.

Sequence of events

1 day before

Prepare dough

Marinate chicken

On the day

Put water to boil, salt it.

Start the chicken cooking once water is boiling.

Chuck the garlic in the cold oil. Start noodle stretching and dunk into boiling water as each is done.

Garlic should be done, remove garlic, add onion.

Prepare bowls with soy and sugar at the bottom.

Add chicken to the bowls as chicken finishes cooking.

Add noodles to the bowl once they float.

Add garlic, onion and chilli flakes and scallions to the bowl.

Finish with hot oil.

Serve.