Hand Pulled Biang Biang Noodles

INGREDIENTS:

• 500 gr All Purpose flour
• 300 gr water, room temp
• 0.5 tsp sea salt
• 10 gr neutral oil, e.g. Vegetable, canola, avocado, grapeseed

PREPARATION:

1. In a bowl or stand mixer with dough hook, mix flour, water, sea salt until it resembles a smooth ball.
2. This can be 2-3 min on medium speed in a machine, or 5 min by hand.
3. Add the oil to coat the dough. Press down into a disc.
4. Cover with plastic wrap touching the dough and allow to rest 30 min to 1 hour.
5. Refrigerate or freeze if you are not using it immediately.
6. To stretch, gently remove the dough and use at room temperature.
7. Put a large pot of water to boil on high heat.
8. Coat the smooth, clean work surface with some extra neutral oil as well as the dough so it doesn't dry out.
9. The oil, as well as room temp dough around 70f will allow the dough to be more extensible.
10. Press the dough into an evenly thick rectangle, 8" x 12"
11. Use a pastry cutter to portion evenly 8 strips, 2" x 6"
12. Press down on each strip to flatten, then holding the ends between thumb and forefinger, stretch out to your wingspan.
13. Press the extended noodle onto your work surface. Repeat with other noodles before cooking.
14. Pnce all the noodles are ready and stretched out, drop them one by one into the boiling water.
15. Cook in boiling water 1.5-2 minutes until al dente and toothsome.
16. Serve with sauce, chili crisp and protein like braised, pulled pork

For the Noodle Sauce:

INGREDIENTS:

• 500 gr shiitake dashi
• 200 gr tamari
• 50 gr sherry vinegar
• 20 gr sesame oil
• To plate:
• 400 gr biang biang noodles
• 5 gr sichuan peppercorns, toasted, crushed, fine
• 10 gr chili crisp
• 30 gr carnitas or braised, pulled pork, or sauteed mushrooms
• 1 teaspoon fried shallots
• 1 teaspoon fried garlic
• 1 tablespoon scallion, sliced into thin rings

PREPARATION:

1. In a quart, mix sherry vinegar, soy, shiitake dashi and sesame oil. This is the liquid to toss the noodles in.
2. To plate, toss noodles with 30 grams of sauce.
3. Top with chili crisp, Sichuan peppercorns, braised pork and/or sauteed mushrooms, fried shallots, fried garlic, scallion.
4. Serve hot and enjoy.