Biang Biang Noodles with Stir-Fried Tomato & Egg

Noodle Dough Ingredients:

• 300g plain flour (medium-high gluten preferred)

• 3g salt

• 150g cold water

• Vegetable oil (for shaping and resting)

Topping Ingredients:

• 4 eggs

• 4 tomatoes – cut into wedges, keep juices

•  Topping Sauce:

• ½ tsp salt

• 2 tbsp sugar

• 2 tbsp ketchup

• 1½ tbsp light soy sauce

• ½ tsp chicken powder

• White pepper to taste

•  

• 2 cloves garlic – finely chopped

• 1 spring onion – stems for aromatics, leaves for garnish

• 5g ginger – thinly sliced

• Optional: a touch of cornflour slurry (for silkier eggs)

Make the Dough:
In a mixing bowl, combine flour and salt. Slowly pour in the cold water while stirring. Mix until a rough dough forms.

Knead & Rest (Stage 1):
Knead for 1–2 minutes until just combined, then cover and rest for 30 minutes.

Knead Again:
After resting, knead the dough for 6–7 minutes until smooth and elastic.

Divide & Shape:
Cut into 6 equal portions. Roll each piece into a short sausage shape. Flatten both ends slightly.

Oil & Rest (Stage 2):
Place dough pieces on a lightly oiled tray. Brush with vegetable oil and cover with cling film. Rest for at least 2 hours.

Prep Aromatics:

Finely chop half the garlic for the sauce; reserve the other half for the final oil pour. Slice ginger and spring onion (separate stems and leaves).

Cook Eggs:

Beat eggs (optionally with a little cornflour slurry). Heat oil in a wok until hot, pour in the eggs and scramble softly. Set aside.

Build the Sauce:

In the same wok, add more oil if needed. Stir-fry ginger until golden, then add garlic and spring onion stems. Add chopped tomatoes and a pinch of salt to release juices.

Season:

Cook down the tomatoes for 2–3 minutes until soft and jammy. Add ketchup, sugar, soy sauce, chicken powder, and white pepper. Stir well.

Finish the Topping:

Return eggs to the wok, along with a few fresh tomato wedges for texture. Simmer briefly. Keep warm.

Stretch & Cook the Noodles:

Roll & Slap:

Take one dough piece, re-roll it into a smooth sausage. Flatten with a rolling pin. Press a chopstick firmly down the centre lengthwise, then gently tear it open.

Pull & Bang:

Holding both ends, gently stretch and slap the noodle onto your surface to lengthen it.

Boil:

Immediately boil the noodle in salted water for 2–3 minutes. Cook each noodle individually for best results. Blanch greens if using.

Assemble Your Bowl:

Place cooked noodles in a bowl. Top with reserved garlic, chili flakes (optional), and spring onion rings.

Heat Oil:

Heat a small ladle of vegetable oil until it’s just smoking. Pour over the aromatics in the bowl to sizzle and release fragrance.

Add Tomato & Egg Topping:

Spoon the warm tomato and egg mixture over the noodles.

Mix everything together at the table and dig in.