Heat up 3 tablespoons of oil until just starting to smoke, then slowly and carefully pour the hot oil over the toppings. Keep them in an airtight container for up to 3 days in the fridge. But, they're not suitable for freezing.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Substitutions & Variations Oil - Any neutral oil will do. It'll be heated up and poured over the toppings to make a chili oil. But the most interesting fact, is that biang biang noodles got its name form the *biang* *biang* sound it makes when the noodles are being pulled! What does biang biang noodle taste like?I went a bit crazy with the chili oil when I cooked and photographed this recipe. I put in a couple tablespoons more than what my own recipe actually calls for, because, well…we like spicy food. Feel free toadjust the amount of chili oil you use for your own taste preferences. The color of the dish may change, but it’ll still be awesome. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment! Meanwhile, mix light mayo, sweet chili sauce and sriracha together. Set aside as the Bang Bang sauce. Heat 2 tbsp olive oil in a large frying pan over med-high heat.

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb! For those of you who have had the version at Xi’An Famous Foods and are maybe wondering how accurate or close this recipe is to their version, I have a few things to say on that: Step 1 - Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax). In a large mixing bowl, mix together the all-purpose flour and salt. Add the water slowly while stirring. Once all of the water has been added, knead the dough until it comes together and no more dry flour is left in the bowl. From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

Coat the dough with oil. Make sure to coat the dough with oil on all sides and edges. This seals the dough and prevent oxidation. These Bang Bang Noodles are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.

For pulling and cooking the noodles, bring a large pot of water to a boil. If the dough is cold, warm with your hands by flattening on the counter. You’ll know the dough is done when you can rip off a piece of it and stretch it slowly by a couple inches without it breaking apart. If the dough breaks, knead for another 3-5 minutes (to allow the dough to absorb more moisture). If it still won’t stretch, try adding a tablespoon of water and kneading by hand to incorporate the water. Then transfer it to the mixer once again and allow the dough hook to do its work for another 5 minutes. You need to give the dough time to absorb the moisture uniformly. Divide the noodle salad between bowls, sprinkling each one with the toasted sesame seeds, coriander, plus any reserved chilli and spring onion. Knead the dough again for several minutes until the surface is really smooth as I show in the video. Cover with plastic wrapper again and rest for another 15-20 minutes Add the sauce. When hot, add the noodles to the pan and mix well. Add the halloumi and coriander and allow to cook for 2-3 minutes, stirring until the noodles are thoroughly heated.I think it’s best to prepare the vegetables last of all, so they don’t lose any of their fresh crunch.

Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed (setting “2” on a KitchenAid). Allow the mixer to knead the dough for 20 minutes. If the dough is hard to roll out, cover and let them rest for 10 to 15 minutes to relax the gluten.*Top the the noodles with Chinese dry chili powder, Sichuan peppercorn powder, green onion (and cilantro if using), garlic, and a pinch of salt. Put all the ingredients in a blender and whizz until smooth OR whisk in a large bowl until combined. Set aside.