Biangbiang Noodles (油泼扯面) — Xi'an Hand-Pulled Belt Noodles

• 500 gbread flour
• 6 gfine sea salt
• 260 mlroom-temperature water
• 2 tbspneutral vegetable oil (for coating the rested dough)
• 4 tbsplight soy sauce
• 4 tbspChinese black vinegar (Chinkiang vinegar is preferred)
• 2 tspdark soy sauce
• 2 tsptoasted sesame oil
• 4 tbspShaanxi-style chili flakes (medium-coarse flakes, not fine powder)
• 6 clovegarlic (finely minced)
• 4scallions (thinly sliced)
• 1 tspground cumin
• 0.5 tspSichuan peppercorn powder
• 4baby bok choy (halved lengthwise)

Instructions

1. 1

   Mix the bread flour and fine sea salt in a large bowl, then add the water gradually while stirring with chopsticks or a fork. Knead for 8 minutes until the dough becomes firm, smooth, and elastic, adding no extra flour unless the dough is genuinely wet.

2. 2

   Cover the dough and rest it for 20 minutes, then knead it again for 3 minutes to strengthen the gluten. Divide it into 8 equal logs, coat each log with the 2 tablespoons of vegetable oil, cover tightly, and rest for 30 minutes at room temperature.

3. 3

   Bring a large pot of water to a vigorous boil while you prepare the sauce bowls. Divide the light soy sauce, Chinese black vinegar, dark soy sauce, and toasted sesame oil evenly among 4 deep serving bowls.

4. 4

   Press one oiled dough log into a flat strip about 20 cm long, then use a rolling pin or chopstick to make a shallow lengthwise groove down the center. Hold both ends, slap the strip lightly against the counter, and stretch it into a wide belt noodle about 90 cm long before tearing it along the groove into 2 long strands.

5. 5

   Cook the pulled noodles immediately in the boiling water for 2 to 3 minutes, stirring gently so they do not stick. In the final 45 seconds, add the baby bok choy so it turns bright green and tender-crisp.

6. 6

   Lift the noodles and bok choy with a spider strainer, shaking off excess water without drying them completely. Place one portion into each sauced bowl, because a small amount of starchy noodle water helps the soy sauce and vinegar cling to the noodles.

7. 7

   Top each bowl with equal amounts of chili flakes, minced garlic, scallion, ground cumin, and Sichuan peppercorn powder. Heat the 80 ml vegetable oil in a small pan to 190°C, then carefully pour it over the aromatics in each bowl so the chili and garlic sizzle and bloom.

8. 8

   Toss each bowl thoroughly from the bottom so the hot oil, soy sauce, vinegar, and chili coat every noodle. Serve immediately, because biangbiang noodles are best while the wide belts remain springy, glossy, and hot.