[Homemade] "Biang-Biang" noodles with minced pork "Dan Dan" style (I'm European - sorry if that's the wrong name...) [Homemade] "Biang-Biang" noodles with minced pork "Dan Dan" style (I'm European - sorry if that's the wrong name...)

I had my day off and felt like eating Asian wide noodles. Biang Biang Noodles: 300g flour, 140ml water, a pinch of salt. Knead the dough and let it rest in the refrigerator for 20 minutes, preferably covered. Then roll it out, cut it into wide strips, let them rest for another 20 minutes, and cook for 3 minutes. It's best to add them directly to the sauce or mix them with chili oil, as they tend to stick together after cooking. The sauce is more of a freestyle recipe. Brown the ground beef, add the onions and spring onions, and sauté them briefly. Deglaze with a little broth, and add garlic and spices if desired. For the sauce, I used dark soy sauce, rice wine vinegar, mirin, and light soy sauce, and reduced it. I seasoned it with chili crisps. I also made pak choi to go with it, which I sautéed with a sesame oil vinaigrette. I topped it with coriander, spring onions, Kewpie, togarashi, and chili crisps. It's probably not traditional or authentic, but it was incredibly delicious. :) Open for Feedback. I am a white European hobby cook who likes to try things out and cooks food from memory based on what I have eaten or seen in a restaurant or Video. submitted by /u/AvailableCampaign762 [link] [comments]

I had my day off and felt like eating Asian wide noodles. Biang Biang Noodles: 300g flour, 140ml water, a pinch of salt. Knead the dough and let it rest in the refrigerator for 20 minutes, preferably covered. Then roll it out, cut it into wide strips, let them rest for another 20 minutes, and cook for 3 minutes. It's best to add them directly to the sauce or mix them with chili oil, as they tend to stick together after cooking. The sauce is more of a freestyle recipe. Brown the ground beef, add the onions and spring onions, and sauté them briefly. Deglaze with a little broth, and add garlic and spices if desired. For the sauce, I used dark soy sauce, rice wine vinegar, mirin, and light soy sauce, and reduced it. I seasoned it with chili crisps. I also made pak choi to go with it, which I sautéed with a sesame oil vinaigrette. I topped it with coriander, spring onions, Kewpie, togarashi, and chili crisps. It's probably not traditional or authentic, but it was incredibly delicious. :) Open for Feedback. I am a white European hobby cook who likes to try things out and cooks food from memory based on what I have eaten or seen in a restaurant or Video. submitted by /u/AvailableCampaign762 [link] [comments]

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