Hand pulled noodles (Biang Biang) recipe

Ingredients

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For the dough

• 200 g high protein flour (the higher the protein, the easier to stretch)
• 100 ml water
• ½ tsp salt
• Oil for coating

For the shiitake & beef topping

• 1 cup fresh shiitake mushrooms, sliced
• 100 g plant-based beef pieces
• 2 cloves garlic, minced
• 2 tbsp fermented mustard greens, chopped
• 1 tbsp soy sauce
• Splash of water
• Splash of sesame oil

For assembly & garnish

• 2 bok choy
• Crushed roasted peanuts
• Fresh coriander, chopped
• Spring onion, sliced
• Crunchy Spice (adjust to taste)

Method

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Make the dough (start 3+ hours ahead)

1. Mix the water and salt together. Gradually add to the flour until a shaggy dough forms.
2. Knead for 8-10 minutes until smooth and elastic.
3. Press out into a long thin rectangle, and fold into thirds to make a square.
4. Rest covered for 30 minutes.
5. Press out into a long thin rectangle again, then fold into thirds to make a square.
6. Cut into 6 equal log-shaped pieces.
7. Coat generously with oil on all sides.
8. Cover and let rest for at least 3 hours (or up to overnight).

Prepare the shiitake & beef topping

1. Heat a wok or large pan over medium-high heat.
2. Add the shiitake mushrooms and cook until lightly browned (4-5 minutes).
3. Add the minced garlic and cook until fragrant (30 seconds).
4. Add the plant-based beef pieces and stir-fry for 2-3 minutes.
5. Stir in the fermented mustard greens and soy sauce.
6. Add a splash of water to create a light sauce, then finish with a splash of sesame oil.

Prepare the bok choy

1. Cut the bok choy into bite size pieces.
2. Blanch in boiling salted water for 2-3 minutes until tender-crisp.
3. Drain and set aside.

Pull the noodles (and cook them)

1. Bring a large pot of water to a rolling boil.
2. Take one oiled dough log and roll it until it's the length of a chopstick, then use the chopstick to create a dent down the centre. Hold it by both ends and stretch it by bouncing and pulling it against the counter, letting gravity help. Keep going until it's thin and long, then tear it down the centre lengthwise (leaving the ends joined) so it opens into one long, wide noodle.
3. Cook in sets of two noodles. You don't want to leave them sitting around between pulling and cooking.
4. Once the noodles rise to the surface and cook through (1-2 minutes), remove with a slotted spoon and place in a serving bowl.
5. Repeat with the remaining dough logs.

Assemble & serve

1. Place the hot noodles in bowls.
2. Top with the shiitake and beef mixture.
3. Arrange the blanched bok choy on the side.
4. Garnish generously with spring onion, crushed peanuts and coriander.
5. For the adults' bowls, drizzle with a heaped teaspoon of Crunchy Spice.
6. Serve immediately while the noodles are hot.