BIANG BIANG NOODLES WITH CURRY YOGURT SAUCE
Serves: 4, with sides
■ 1 1/2 cups (375 ml) plus 1 tbsp (15 ml) all-purpose flour, plus more as needed
■ 3/4 cup (180 ml) unbleached or whole wheat pastry flour
■ 2/3 cup (160 ml) plus 1 tsp (5 ml) water
■ 1 tsp (5 ml) kosher salt, plus more for the cooking water Neutral oil, such as canola, or non-stick cooking spray
■ Curry Yogurt Sauce (see recipe), or another sauce of choice, for serving (see note)
1. Combine the flours, water and salt in the bowl of a stand mixer with the dough hook attached. Mix on the lowest setting until the dough starts to come together into a ball. Turn off the mixer and knead the ball a few times in the bowl to pick up any stray floury bits. If it sticks to your hands, mix in 1 tsp of all-purpose flour at a time until it no longer sticks. If it’s too dry, add 1 tsp of water at a time until all the flour is incorporated.
2. Turn the mixer back on, set it to a low-medium speed and mix for 10 minutes, or until the dough is soft and smooth. Lay a piece of plastic wrap on a flat surface and lightly oil or spray it. Remove the dough from the bowl, place it on the plastic and wrap tightly. Let rest for at least 1 hour or overnight in the refrigerator. If refrigerating, let it sit at room temperature for 30 minutes before making the noodles.
3. When you’re ready to make the noodles, bring a large pot of salted water to a boil, then lower the heat and cover it while you shape the noodles. Clear yourself some counter space and set up a baking sheet to hold the pulled noodles. Remove the dough from the plastic wrap and shape the dough into a flat 10-inch by 10-inch (25-cm by 25-cm) square with your fingers or a rolling pin. Using a sharp knife, slice the square into 10 parallel strips, each about 1-inch
(2.5-cm) wide.
4. One at a time, grab a strip loosely by the ends and slowly stretch it into a long noodle, lightly flicking your wrists and slapping it against the countertop as you widen your hands as far as they go. Lay the pulled pieces down on the baking sheet so the noodles are separated and don’t stick.
5. When you’re ready to cook, uncover the pot and turn the heat back to high. Once the water is bubbling, carefully add as many noodles as fit comfortably. Stir so the noodles don’t stick to each other, then boil for about 1 minute, until the noodles float to the surface and are cooked through and tender. Drain and repeat with the remaining noodles, then add the sauce of your choice and serve immediately.
Note: We also adore the simplicity of a classic Chinese sauce, especially if you have chili oil or ginger scallion oil already in your fridge. A large spoonful of either (or, ideally, both) with a splash of soy sauce and black vinegar and your sauce is ready in seconds.
CURRY YOGURT SAUCE
Makes: about 1 cup (250 ml)
■ 4 tbsp (60 ml) unsalted butter
■ One 5-cm piece ginger, minced
■ 1/2 small onion, diced
■ 3 cloves garlic, minced
■ 1 tbsp (15 ml) fermented black beans, rinsed and chopped
■ 3 tbsp (45 ml) almond butter
■ 1 1/2 tsp (7.5 ml) curry powder
■ 1/2 cup (125 ml) plain whole yogurt
■ 1 1/2 tsp (7.5 ml) honey
■ Kosher salt
1. Melt the butter in a small saucepan over medium heat.
Add the ginger, onion, garlic and fermented black beans, and cook until the vegetables are softened, about 5 minutes. Add the almond butter and curry powder, stir to combine, then turn the heat down to low and simmer 5 minutes.
2. Put the yogurt into a bowl with some extra room. Temper it by adding a spoonful of the hot almond mixture and stir to combine. Slowly warm up the yogurt with a few more spoonfuls of the almond mixture, then add the bowl of yogurt to the saucepan. Using a wooden spoon or a spatula, mix the yogurt in thoroughly, then add the honey. Taste for seasoning and adjust as necessary. Immediately pour over the biang biang noodles.
3. Leftovers will keep for up to 3 days in the fridge. To reheat, slowly (to keep the yogurt from curdling) warm the sauce up on the stovetop. This sauce also is great with roasted vegetables.