Spicy Hand-Ripped Noodles [油泼扯面]

This is an iteration of the hand-pulled noodles from an earlier post. What I love about fresh noodles this their tanginess & chewiness, and this is especially prominent with wider noodles. Turn sound on to hear the sizzle in the later video.

Serves 4 | Prep time is 1.5 hours | Total time is 3-4 hours

Ingredients

For Noodle

Flour, 600g

Water, 250-300g, depending on the brand of flour

Salt, 1 tsp.

Plant-based oil

For seasoning

Olive oil, 8 tbsps.

Chinese chili powder, tbsps. or to taste

Garlic, half a head, coarsely chopped

Scallion, 2 stalks, thinly sliced

Cilantro, as garnish

Special tools

Dough Cutter (optional)

Brush (optional)

Steps:

1. Combine flour, water, and salt together using a whisk. Shape into a round dough.

2. Dust a large bowl with flour, put the dough into the whisk. Cover and let sit for 1 hour.

3. Cut the dough into (fairly) even pieces. Using a brush or with your hands, cover the surface of each piece with a layer of oil.

4. Let sit for another hour.

Step 5-8 is shown in the video below (no audio).

5. Take a piece of dough, make an indent along the middle using a dough cutter. Do not cut through the dough.

6. Grab the piece and hold each end with one hand. Then, begin slapping it on the counter. To stretch the noodle further, grab the noodle more towards the center and continue the same motion.

7. Break the noodle in half by separating it along the indent that was made earlier. Repeat for rest of the noodles.

8. Bring a pot of water to boil. Cook the noodles for 1-2 minutes.

9. Place the noodle in 4 bowls (1 per person) and the rest of the seasoning on top. Make sure the chili pepper powder is at the very top.

10. Heat the 8 tbsp. of olive oil until sizzling.

11. Pour the oil on top of each bowl. Focus on the pepper powder and garlic to bring out their flavor. Sound on to hear the sizzle.

12. Garnish with cilantro. Serve with protein and vegetables.