Biang Biang Noodles

Step 2: Finish the noodle dough (in advance)

  • Noodles

    • kneaded dough
    • neutral oil
      , or baking spray
      to prevent sticking

The dough should feel much more elastic and supple after resting. Once rested, the dough for another 3 to 5 minutes, then rest for 5 more minutes.

Using a rolling pin and your hands, work the dough into a rectangle about 6" by 12" (15 cm by 30 cm). Cut the dough into six (100 g) pieces, making them each about 2" (5 cm) wide.

Brush the noodle pieces with a neutral oil. Add a drizzle to a container and stack noodles slightly overlapping like leaning books, not right on top of each other. Cover the container and let rest for at least 1 hour or in the fridge for up to 3 days.

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