Biang Biang Noodles

If your noodles have been resting in the fridge, pull them out to warm up on the counter for ~10 minutes.

When you are ready to finish the dish, you can proceed with pulling the noodles. Since this will take some time to do, bring a large pot of water to boil while you pull the noodles.

1. Using a rolling pin, roll the dough piece about double the current width and 1 inch longer. Using a chopstick or back of a knife, gently imprint the center of the noodle to give it a 'perforated' ripping point.
2. Grab the ends of the rectangle with your thumbs and forefingers and pull the dough gently, stretching until about shoulder length.
3. Now the fun part. While still slightly pulling, bounce the noodle flat against the counter in an up and down motion until the dough is about 4 feet (1.25 m) long. This takes a little practice. Do not grip too tight or pull too quickly or the noodle will break. If it does, just pull the thick part where it broke.
4. When the noodle is 4 ft, pick it up at the middle and rip it down the line. Pull until you reach the bottom, but don't pull all the way through, leaving you with a large noodle ring. Set aside and repeat the process.

It might be helpful to watch the video for the right hand-pulling technique.

Note: Pulling all six of the noodles at once will yield a lot of noodles: 2-4 healthy portions. Feel free to just pull 3 of the noodle sections, and only use half of the sauce/aromatics in the next steps. Then you could use the other half of the ingredients at a different time for a second fresh meal.