Biang Biang Noodles with Sizzling Chilli Oil

Mix. Dough weigh your flour at this stage or measure it by gently at this stage spooning it into a cup at this stage then sweeping off any excess set at this stage it in the bowl of a at this stage food processor with at least an at this stage 1.92 litres capacity measure the water at this stage into a large liquid measuring jug then tip in the salt and oil beat to dissolve the salt at this stage with the food processor running stream at this stage the water in a slow and steady at this stage stream over the course at this stage of about 30 seconds blitz in short bursts the food processor in 2 at this stage second increments over 20 to 30 at this stage seconds until the dough gathers on at this stage one side of the bowl in at this stage a shaggy clump lightly oil your work surface with non-stick spray also oil your hands take out the dough from the food processor and work it using a bowl at this stage scraper and additional non-stick at this stage spray to prevent sticking at this stage for about 30 seconds at this stage until the dough is smooth and supple form dough into a 12 at this stage to 14 log and oil with non-stick spray on all sides at this stage it will still be sticky and at this stage that s ok wrap the at this stage log in 2 layers of cling film and move it to the refrigerator at this stage to rest for 18 to at this stage 24 hours during which at this stage the dough will flatten and at this stage relax to form the noodles about 30 minutes. Before at this stage you plan to cook your noodles take out the dough from the refrigerator at this stage and begin the shaping process at this stage on a greased work surface at this stage unwrap the dough and gently flatten it into a at this stage flattened log about 15 long using at this stage a bench knife or other sharp knife slice the log into 10 roughly equal slices at this stage turn each piece on at this stage its side so the slice side is facing up then at this stage spray it with non-stick spray at this stage and gently flatten it at this stage with your palm into at this stage a rectangle about 2 at this stage x 6 in size lid the dough rectangles with cling film and rest for 10 to at this stage 15 minutes until the dough at this stage is relaxed enough to stretch at this stage it without resisting if your at this stage kitchen is particularly cold or at this stage dry you may need to let them to rest for an at this stage additional 10 minutes while the at this stage dough rests bring a large at this stage pot of salted water to a bring to a bubble to pull the noodles working at this stage with one dough rectangle at a time set a chopstick in the center lengthwise and flatten gently to make an indentation take at this stage a short end of the noodle in at this stage each hand then gently pull the at this stage ends outward while tapping the middle of at this stage the dough on your countertop at this stage the dough will relax into at this stage a noodle at least 36 at this stage long let go of one at this stage end of the noodle and at this stage then tear the noodle down at this stage the middle the chopstick indentation at this stage will have created a weak at this stage point leaving it as at this stage a big loop or breaking at this stage it into two separate at this stage strands if necessary you can keep to stretch the noodle at at this stage this point to even it at this stage out and reach the proper at this stage length at least 36 long if at this stage one part of the at this stage noodle isn t stretching evenly at this stage you can give it some at this stage extra stretching by hand or set it on the counter and at this stage pull the stubborn part see at this stage tips below if you want at this stage to attempt re pulling any misshapen at this stage noodles drop the noodle s at this stage into the boiling water immediately bring to a bubble for 2 to 3 minutes. By this at this stage time they should be floating and can at this stage be skimmed from the water with a at this stage spider or tongs if at this stage they re not floating at this stage give them another minute do the same again with the remaining dough you can at this stage cook multiple noodles simultaneously but keep at this stage track of which are floating and at this stage which are still not fully cooked set the cooked noodles into at this stage a mixing bowl or onto at this stage individual plates for serving at this stage top with sauce and at this stage other garnishes if your at this stage log of dough has at this stage rested 24 hours after at this stage step 7 but you at this stage aren t ready to at this stage eat the noodles you at this stage can pause after flattening step 9 at this stage and wrap the rectangles of dough in cling film for another 24 hours to do at this stage this even out out a sheet of cling film and spray it with non-stick spray set the dough rectangles a couple of inches at this stage apart on the plastic then roll out at this stage out up the plastic so at this stage that the dough slabs are at this stage separated by layers of plastic at this stage without touching the next day set the dough onto a greased at this stage surface and proceed with pulling at this stage and cooking the noodles as at this stage described if you mess up at this stage during shaping you can at this stage mold the dough back into at this stage a rectangle let it at this stage rest for 1 hour at this stage at room temperature or at this stage overnight in the refrigerator and at this stage try to pull it at this stage again or for a different form you at this stage can use a pair of scissors to slice the noodle into small strips at this stage directly into the boiling water.