Biang Biang Noodle Recipe
Smoked tofu, yu Choi, cilantro, crispy shallots, pickled mustard, black vinegar, mushrooms, and chili oil.
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Ingredients
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Noodle and Topping Ingredients
Method
Preparation and Cooking Instructions
- 1
Make the Noodles
In a mixing bowl, combine the all-purpose flour with water. Knead until smooth, then cover and let rest for 30 minutes. After resting, divide the dough into 4 equal pieces and roll each piece into a long, thin strip. Set aside.
- 2
Prepare the Toppings
While the dough rests, cut the smoked tofu into cubes and sauté them in a non-stick pan until golden brown. Set aside. In the same pan, add sliced mushrooms and sauté until soft. Blanch the yu Choi in boiling water for 1-2 minutes, then drain and chop coarsely.
- 3
Cook the Noodles
Bring a large pot of salted water to a boil. Add the noodle strips and cook for 2-3 minutes or until they float to the top. Remove and drain.
- 4
Assemble the Dish
In a large bowl, combine the cooked noodles, sautéed tofu, blanched yu Choi, and mushrooms. Drizzle with black vinegar and chili oil. Top with crispy shallots, fresh cilantro, and pickled mustard greens.
