Easy Biang Biang Noodles at Home

Chewy, tangy, cozy, a great dish to impress your guests. This is my version of bian bian noodles with egg and tomato topping. Hi guys, welcome back to School Walk, London's premier Asian cooking school. Today we're cooking bian bian noodles and tomato and egg topping. So we're going to start with a noodle stove here. They need quite a bit of time to rest, so that's the first thing you want to do. In a bowl here we've got some plain flour, just 300 grams of plain flour, ideally medium to high gluten flour. Also we're going to need some salt to add to the kind of chewy texture. So here's 3 grams, 115 ml of just cold water and you want to add them into the flour bit by bit while you're constantly stirring in your flour. So approximately it's about half of your flour amount. Add them all in and we're gonna get our hands in. So at the beginning, after you've done all your water, you might feel like you need more flour or more water but try to resist that instinct because you want it to be nicely kneaded before you adjust the amount of flour or water. So we're looking for a clean bowl. So once you have your clean bowl, we're gonna move on to the station. Now we're gonna just briefly knead it for like 2 minutes and then we're gonna put it in the bowl and rest it for 30 minutes. So we're not looking for a smooth, smooth dough here. Basically just bind them together and let it rest. It's still not smooth but we're gonna let it rest for like 15 minutes, 20 minutes and then we're gonna come back to it. So after you rest it, it should be easier to work with. Just make sure you cover it with a towel or cling film so it doesn't dry out. Now our dough has been resting nicely for 20 minutes. Now is the actual kneading. We're gonna knead it until smooth. That takes about 7-6 minutes. It's a good gym. So if you're feeling a bit dry on your dough, I'll just wet my hand and keep kneading it. Now we've been kneading it for 5-6 minutes. It's quite smooth now. Now we're gonna cut it into 6 equal smaller doughs. Now we're gonna roll these into kind of like sausage. You want to grab it in your hand. Put them together when you're rolling it so it has a flat end. Flatten it on both sides. Repeat for the rest of the doughs. Now you have 6 sausages. We're gonna put it into a oiled tray. Make sure to coat it with oil as well so it doesn't dry out when it's resting. So the oil makes it softer and it makes it easier to shake. Today we're using vegetable oil. Just like that. We're gonna cling film it and let it rest for about 2 hours at least. So now we're gonna make the egg and tomato topping. So we're gonna start with some garlic. So half of this garlic we're gonna use for tomato and egg stir fry and the other half we're gonna use it for the hot oil pouring at the end for our noodles. These ones, this one you really want to finely chop them. Put that aside. The next thing, some ginger. Like this. And tomatoes. Tomatoes, you want to take this bit out. Some people would peel them but I just can't be bothered. These ones you want to chop them into fine dices. We're doing 4 tomatoes and 4 eggs. So you want to keep the juice of your tomatoes so make sure you don't throw them away. Don't forget spring onions. Put a bit of colour, put a bit of fragrance. So again, we're gonna divide them into leaf and stem. Cut off the root. So the stem bits, they have more flavour. We're gonna use them as aromatics. And leaves, just into rings. Put them separately on your plate. Okay, now we beat the eggs. When I'm making this dish, I usually like to put a bit of cornflour slurry into the eggs. That would make the dish really white. That means silky and smooth in Cantonese. Now we start cooking. First thing we're doing, heat up the wok. That's really hot. I'm gonna add in the vegetable oil. You need quite a bit of oil for omelettes. Just test the temperature. So you want your omelette here quite soft. So just with a bit of colour, I'm gonna take them out. Back in the same bowl. So you don't waste any of the egg. So whole wok oil. Turn it down for this one. Ginger first. Fry it for half a minute, until it gets a bit golden brown. And the spring onions down. And half of the garlic we chop. Just for a couple seconds, chop tomatoes in. So now we're gonna do just a tiny bit of salt. So the juice of your tomato can actually come out better. Just a tiny bit. We're gonna cook this for about two to three minutes, until the tomatoes all softened and all the juice has come out. And what we're looking for is a kind of grainy texture. A bit more water. Okay now we start seasoning. A bit of white pepper, a bit of sugar, and tomato ketchup. Now we're gonna add in the omelette. Before we turn up the heat, do some wedges of the tomato for a different texture. You want more sauce, a bit more water. So now we serve. Garnish. Put it aside. Now we're gonna come back to the noodles. Okay now our dough has been resting for two hours. Now we're gonna make the noodles. So after they sit in the tray, they might become kind of square. So you want to roll it again until it's roundish. You should have some oil on your station. Okay I'm gonna roll it flat. You want thin edges. Now we're gonna do the bianging. Hold it gently. The longer you can pull it, the longer life you're gonna live. Okay that's long. I'm gonna add it to my boiling water straight away and do the rest. It takes about two to three minutes to cook. Not long. If you want it thinner, before you slap them, you want to use chopsticks to kind of press hard in the middle of your dough. So later you can just tear it. Now do the same thing. Okay like this. Like this. So it's thinner and long. Just cook it the same way. Just two minutes and don't forget with a bit of batch for your health. After three minutes, the noodles are cooked. Be gentle with your noodles. So now I'm gonna heat up some oil for the final sizzling hot oil pouring. When we're waiting for the oil to heat up, you're gonna assemble your noodles bowl with some egg and chopped up garlic, a bit of chili flakes. Once it's smoking, another hop. We're gonna do the pouring. Now we're gonna tuck in and eat the squid mix. Now we're gonna try handmade noodles. Always the best. Kind of chewy in a good way and also the nice sweet and sour from the toppings. Pretty good. Give it a go. All right, thank you for watching. If you like this recipe, don't forget to like, comment and subscribe our channel and we will see you next week. Bye!