Hand Torn Biang Biang Noodles - a step by step to this famous dish

My Chilli Oil Noodles video has over 54 million views and honestly, the hand torn noodles are SO much easier than you think! They’re cheap and you can impress any guest with this recipe. I think you’ll even impress yourself! My cookbook is here! Order your copy today - FOLLOW ME: Instagram: TikTok: @andy_cooks Facebook: Snapchat: @ Website with all my recipes: Recipe Ingredients for 6 portions - 400g wheat flour - 240ml water (use this as a guide) - 6 tbsp soy - 2 tbsp black vinegar - 6 cloves garlic, minced - Thumb-size piece ginger, finely sliced - 2 tbsp cumin fresh ground - 2 tbsp chilli powder - 4 spring onions, finely diced - 2 bunch bok choy, cut into 2cm pieces - 8 tbsp peanut oil (or grapeseed) Method 1. For the dough, mix together the flour with 200ml of the water and mix with your hand until it has come together. Add the rest of the water if needed. 2. Turn out onto a floured bench and knead for 5 minutes or until smooth. 3. Place into a bowl and cover with a damp paper towel, rest for 20 minutes. 4. After 20 minutes, turn out back onto the bench and knead it again until it’s nice and smooth before forming it into a log shape. 5. Keeping a nice neat shape, roll until you have a 30cm x 20cm rectangle. 6. Cut the rectangle into 6 even pieces and brush both sides with oil. 7. Place into an airtight container and in the fridge to rest for at least 2 hours or overnight. 8. When ready to serve, have a large pot of water on to boil and make sure you have all the garnishes ready. 9. Take the noodles from the fridge. Grab one piece and place a chopstick on the centre and press to make a line down the middle. 10. Holding each end of the dough evenly with your thumb, start to stretch with even tension. 11. When your arms get roughly 60cm apart, you can start to slap the noodles on the bench. 12. When the noodle is about 100cm long, you can split the noodle on the seam to make 2 noodles. 13. Immediately place the noodles into the boiling water and cook for 1 minute before you add the bok choy. 14. After 2 more minutes, remove from the water and place into a separate bowl. 15. Add the topping into the centre (spring onions, garlic, ginger, chilli and cumin) and pour 1 tbsp of the soy vinegar sauce around the outside. 16. Heat the oil in a small pot over a med heat until it just starts to smoke. 17. Pour the hot oil over the centre of the spices and aromatics. 18. Mix the noodles well and serve!