Cumin beef biang biang noodles recipe
To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough.Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. To make the noodle dough, put the plain flour and salt in a mixing bowl. Gradually add 135ml4½fl oz of room temperature water, combing the mixture with your hands or with chopsticks. Make sure to gradually add the water and mix until a shaggy dough forms. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Once the dough has formed into a ball, knead the dough for 5 minutes. Put it back into the bowl, cover and let it rest for 15 minutes, then continue to knead for another 10 minutes, or until the surface of the dough is smooth and elastic. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. Roll out the dough and portion out 6 pieces into log shapes. Roll the dough pieces in vegetable oil, place them on a plate and cover with cling film. Leave to rest for an hour. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. For the beef, combine the beef mince with the oyster sauce, soy sauce, rice wine, ground cumin, cornflour and white pepper in a bowl, breaking up any larger pieces of mince, mix together and leave to marinate for at least 20 minutes. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. In a pan over medium high heat, add 2 tablespoons of the vegetable oil, then add the sliced red onions and stir fry for 2-3 minutes, or until softened. Add the garlic and ginger and fry until fragrant, then add the remaining vegetable oil before adding the marinated beef. Stir fry the beef for 3-5 minutes until cooked. Set aside. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. To ‘biang’ the noodles, take one dough piece, flatten it with your hand or rolling pin. Using the back of a knife or chopstick, make a horizontal indent along the centre of the dough. Take both sides of the dough and gently pull, then smack against the counter a few times while gently pulling. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. With a few slaps, the dough should be around 60cm/24in long. Pull the noodles apart lengthwise from the indent you made to make thinner noodles - see video for technique. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. Boil a pan of water and cook all the noodle pieces in the water for around a minute (longer if the noodles are thicker than usual). The noodles are ready when they float. Add the bok choi to the pan 30 seconds before the end of the noodle cooking time. Drain the noodles and bok choi. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. In a small saucepan, on medium-high heat add the vegetable oil and heat for 2-3 minutes. To see if the oil is hot enough, insert a wooden skewer or chopstick into the oil. If the oil starts steadily bubbling around the chopsticks, it is hot enough. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Put the noodles, bok choi and cooked beef in heatproof serving bowls. Divide the chopped spring onion, garlic, chilli powder, Sichuan peppercorn powder, cumin, coriander and salt between the bowls. Pour the hot oil over these toppings. Pour the hot oil over these toppings. Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy! Divide the light soy sauce, black vinegar, and crispy chilli oil between the bowls, followed by the toasted sesame seeds. Toss, mix the noodles and enjoy!