Thick ribbony biang biang style noodles, with spicy ground pork chili oil.
Developing this recipe was my first time making biang biang noodles. I have to say it is not as easy as it looks. The process definitely requires some practice. Don’t be discouraged if you are having trouble with the technique! There is another way to make these noodles. Follow the directions below up to flattening the dough. Using a rolling pin or pasta roller, roll the dough into 2 1/2 foot strips. The dough will have a lot of snapback. Just keep rolling. Make a hole in the center of the strip and rip the dough into two noodles. Continue this process until all the noodles have been made. Then, proceed with the rest of the directions.
This recipe is really spicy! In the ingredient list, it calls for 1 1/2-2 tablespoon of chili flake. So you can adjust the level of heat to your liking. I used two tablespoons when making mine. My mouth was burning and my lips were numb for a half-hour after eating them! If you don’t like spicy at all, reduce the amount to 1/2 tablespoon. There will still be a mild heat and good chili flavor.
Spicy Pork Noodles
Ingredients
Noodles
- 2 cup bread flour
- 1/2 tsp salt
- 1 tsp oil
- 3/4 cup 2 tbsp water
- oil for shaping the noodles
Pork Chili Oil
- 12 ounces pork ground
- 1 1/2-2 tbsp Korean chili flake
- 1 tbsp garlic minced 2 cloves
- 1 tbsp ginger minced 1 inch
- 1/2 cup oil
- 1 1/2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/4 tsp sesame oil
- 1 green onion sliced for garnish
- sesame seeds toasted for garnish
Instructions
Noodles
- In a stand mixer with a hook attachment combine flour and salt. Add the oil and water. Mix until the dough comes together and is smooth. 5 minutes.
- Wrap and rest for 3 hours or refrigerate overnight. Allow the noodles to reach room temperature before forming.
- Oil the countertop and the dough. Divide the dough into six pieces. Working one piece at a time, flatten the dough into a long rectangular strip. Grab the dough by it's ends and begin "banging" the center on the counter. The dough will start to stretch. Continue banging until the dough has reached 2 1/2 feet. The center of the strip should be thin. Make a hole in the center and rip the dough apart into 2 noodles. Continue until all the noodles have been made.
- Bring a pot of salted water to a boil. Begin Making the oil. Cook the noodles in the water 3-5 minutes. Drain and add to the chili oil. Add a little pasta water to the oil if needed. Serve with green onion and sesame seeds.
Pork Chili Oil
- Heat 1/2 cup of oil in a large skillet over medium high heat. Add the pork and brown. Half way through browning add the garlic and ginger. Begin cooking the pasta. Reduce the heat to medium and add the chili flake, sugar, soy sauce, vinegar, and sesame oil. Turn off the heat and add the noodles.
