A version of noodles for when you're short on money
Prepare the Biangbiang mian noodles
- 300 grams of flour
- 2 eggs
- a little water
- Mix flour and eggs until they’re all combined. Sometimes, this is almost enough. The dough starts coming together. But not completely, right?
- So add a little water at the time and wait while you kneed the dough (manually or using a stand mixer). When the dough comes together, but is still really soft, it’s done.
- Leave it to rest in a plastic bag. Preferably for several hours but at least for one.
- Flatten the dough with a rolling pin.
- Cut wide stripes.
- Just before serving, boil them in water for about 2,5 minutes.
- Drain and mix with sauce!
Prepare the sauce base
- 5 tablespoons of light soy sauce
- 2,5 tablespoons of sugar
- 2,5 tablespoons of vinegar or lemon juice if you have no vinegar
- A little fresh chili or piri piri or any other spicy powder if you have any
- A couple of drops of sesame oil
- Scallion or onion (if you’re broke, I guess onion is the best you’ll do and there’s no shame in that. It will turn out just great!)
- Some vegetable oil, about 1 tablespoon.
- Chop the scallions and fry half of it. Leave the rest to top off the finished dish.
- Fry in vegetable oil.
- Add all the other ingredients and let it simmer. If it’s getting too dry, add a couple of drops of water.
- Vegetables of your choice (e.g carrot, bell pepper, cabbage and what not)
- Proteins of your choice (e.g chicken, beef, pork or tofu)
- Added flavor of your choice (e.g parsley, coriander, basil or anything really)
- Fry any meat first.
- Add the vegetables
- Add your sauce base
- Chop up any additional flavor you have going, such as coriander. I’m using coriander a lot.
- Add cooked noodles and combine.
- Top your Biangbiang mian noodles off with chopped scallion.