Biang Biang Mian (Chinese Hand Pulled Noodles)

Woke to snow on the mountain tops. It was sprinkling as we walked to the train this morning. 

Not one fisherman on Lake Thun either. Trees by the lake turning colors faster than those on the hillsides. Air is crisp. It definitely feels like Fall. 

Weather person was wrong about the weather again today. It was supposed to be sunny. 

We couldn’t get the direct train from Interlaken West to the Zürich main train station so we had to switch in Bern. 

We had to take a different route from Bern to Zürich due to track maintenance so we had stops in Olten and Aarau. 

We switched trains in Zürich for a regional one to Wollishofen which was only four quick stops away.  We made class with 15 minutes to spare. 

Today was our biang biang mian (hand pulled noodles ) class at Sherly's Kitchen in Zürich. Making biang biang mian is so easy and simple. It's so much fun to make!!!!!!!!!

Story about how biang biang mian (hand pulled noodles) got its name. 

One day an educated man was walking by a noodle restaurant. He was hungry but didn’t have any money. He went into the restaurant and asked the owners if they would give him some food even though he didn’t have any money. The owners invited him in and offered him food. The owners of the restaurant were uneducated and did not know how to write so there wasn’t a sign for the restaurant. So, in exchange for food, the educated man came up with a name for the restaurant. 

The man named the restaurant after the sound the noodles made when they were stretched and banged on the table repeatedly. Hence the biang biang. Mian stands for noodles. 

Biang

noodle

The recipe was tweaked a little for class.

Green paprika would be a green pepper

Mix the wheat flour and the salt together.

Add the water a little at a time

Take the dough out, cut it in half and start kneading it. Do this for about 3 minutes

Shape it like a log and cover it in saran wrap. Let it rest for 30 minutes.

We cut the sausage roll in half. Then, we cut it into thirds. Rolled them into logs

Completely oiled the three logs. If it is not oiled enough it won't stretch!!! Cover the logs completely all the sides, front and back.

Cover in Saran and let rest 1 hour minimum - two hours is better.

While the oiled dough rested we made the stir fry

Paprika is a green pepper.

We added bok choy to the recipe so everyone had a chance to cook an ingredient.

You must salt and pepper each ingredient (pork belly, bok choy, and green pepper separately).

Chop and mince garlic

Easiest way to peel ginger is with a spoon. Chop and mince ginger.

Cut the bok choy in small pieces so you have the white part and the green leaves. You will cook the white part first because it will take longer to cook while the green part doesn't take that long. The bok choy should be cooked al dente.

Cut the green peppers into bite sizes. Take out the seeds inside.

Slice green onion diagonally.

Cut the dried chili peppers and take out the seeds. You will use the outside.

Cut the pork belly

Make sure you have prepped everything before starting to cook.

left to right:

sliced green onions, the aromatics, green pepper, bok choy, pork belly

Put oil in wok and heat it until you see smoke. You know the pan is hot.

Cook pork belly until crispy. You may have to add more oil if it gets dry and starts to stick.

When it is crispy, put in bowl. The pork fat goes into a small bowl so you can use it with the bok choy and peppers.

Cook pepper only until al dente. Salt and pepper.

You may want to deglaze the pan.

Put the peppers on top of the pork belly.

Add pork fat or oil to pan. Cook white part of bok choy until al dente. Salt and pepper.

Quickly cook the green part of the bok choy.

Add pork fat or oil in pan. Cook the aromatics. Don't let this burn!

Then combine and stir it all together. Add in the chili oil, and sugar (we used brown sugar). Deglaze with the cooking wine. You can put this aside while you do the noodles.

Taste and add salt and/or pepper as needed.

Water should be boiling before you start the noodles.

Heat oil.

A table spoon of each per person: vinegar and soy sauce.

Chop cilantro leaves.

Making the biang biang noodles.

Put two tablespoons of the vinegar and soy sauce at the bottom of the bowl. Add the noodles. Then you put garlic, ginger, and the Korean chili flakes on top of the noodles in a mound. Pour the hot oil over the top just enough so the garlic, ginger, and chili flakes sizzle. Top with cilantro leaves.

Then you put the pork belly, bok choy, green pepper mixture on top and then you stir it all together.

What a delicious meal and fantastic class!!!!!

Stopped at Sprüngli at the Paradaplatz. Some different pastries to purchase. 

Love their chocolates and Luxembergeli

Cherry and lavender truffle.

Zürich was crowded with people shopping along the Bahnhofstrasse and the side alleys.

Teuscher has changed their window display.

Looks like they were celebrating Octoberfest at the Zürich main train station.