Biang Biang Hand-Pulled Noodles

Hand pulled noodles take a lifetime to master. I've made this recipe probably 10 or so times and have learned something each go around. I'm far from perfect, but the end result is a unique noodle that is worth every ounce of effort. See the recipe in the comments and let me know how yours turn out!
‪@sambretz‬

[@sambretz]

*Ingredients*
For the noodles
- 500 g all-purpose flour
- 250 ml water
- 0.5 teaspoon salt
- vegetable oil
For the topping
- 350g ground beef
- 1/2 cup minced garlic and ginger
- 4 tbsp light soy sauce
- 1 tbsp gochugaru
- Chili flakes to taste
- Yellow onion
- Green onion
- Ground peanuts
- White pepper - to taste
- Cooking oil for pouring over the noodles
- 0.5 teaspoon ground sichuan peppercorn
- 4 teaspoon light soy sauce
- 2 tablespoon black rice vinegar
*Instructions*
Noodles
- Combine flour and salt in a large mixing bowl. Measure out water and slowly combine, dribbling the water in while mixing the dough with the goal of forming pebble sized chunks.
- Continue combining remaining water and massage dough until smooth to the touch. Put in an airtight container or bag and rest for an hour.
- Rework the dough after resting and form in to a ball, cut into strips of about equal weight and roll them out. Cover in oil and rest for 30 minutes.
-Take the noodles in your hands and lightly stretch them, working kinks out with your thumbs. The noodle should stretch but with resistance. Start slapping the noodle against your work surface while moving your hands farther apart, stretching the noodle. Continue until very thin (or the noodle breaks). You may end up with some thicker sections than others, and you can adjust where your hands are and stretch out those portions too.
-Using a chop stick or other instrument, lightly crease the center of the pulled noodle such that it tears in half easily - rip the noodle starting from the midpoint until you have a circular noodle ring. Cook immediately once ripped.
Toppings
-Sautee beef, ginger, garlic, soy sauce, gochugaru and chili flakes until the beef is cooked all the way through.
-Slice onion to desired thinness, and pound peanuts in a mortar and pestle until they are rock salt consistency.
To Plate
- Bring cooking oil to smoke point in a small pot.
- Boil the noodles (about 1 minute) and add them to a bowl, arrange toppings in a nest on top of the center of the noodles and pour sauces over noodles.
-Pour the smoking oil to sizzle the toppings, making sure to cover all the chili flakes, garlic and white pepper. Combine and serve.

[@happilion102]

I've never seen noodles like that before 😮

[@sambretz]

Now you have!