Empty My Fridge
Biang Biang Noodles
Ingredientes
- Flour2 xícaras
- Bread flour1 ⅓ xícara
- Salt1 colher de chá
- Molho shoyu6 colheres de sopa
- Vinegar3 colheres de sopa
- Sugar3 colheres de chá
- MSG
- Sesame oil3 colheres de chá
- Vinho de Shaoxing3 colheres de chá
- Garlic · chopped2 colheres de chá
- Scallion · chopped2 colheres de sopa
- Chili pepper flakes or ½ teaspoon chili pepper powder1 colher de chá
- Bell pepper · minced1
- Peppercorn½ colher de chá
- Cumin · ground½ colher de chá
- Oil¼ xícara
Modo de preparo
- Mix the dough ingredients until a dough forms; if too dry, knead in a few teaspoons of water. Cover and rest 15 minutes, then knead again.
- Divide the dough into 6 even pieces and flatten each into a rectangle. Brush with oil, cover, and refrigerate overnight, or rest on the counter for 2 hours for a quicker version.
- If refrigerated, leave the dough on the counter for 30 minutes before pulling.
- Stretch and bang each piece against the counter until the noodle doubles in length and gets thin. Rip each noodle into two pieces; one serving is 1 to 2 pieces.
- Mix all sauce ingredients together.
- Cook the noodles for a few minutes, then transfer them to a bowl with the sauce.
- Season the noodles with garlic, scallions, chili, bell pepper, Sichuan peppercorns and cumin.
- Heat the oil and carefully pour it over the toppings.
- Mix everything together before eating.
Resumido do vídeo de Tasty. Assista para ver os detalhes.
Mais receitas com
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.