Shaanxi Cold Skin Noodles with Chili Oil and Black Vinegar

What you need

• 400 g (3 1/4 cups) high-protein bread flour
• 200 ml (3/4 cup) water, for the dough, plus about 1 l (4 cups) for washing
• 1 tsp salt, divided
• 2 tbsp neutral oil, for the pan and for brushing
• 3 cloves garlic, minced
• 2 tbsp chili oil, with flakes
• 1 1/2 tbsp black vinegar
• 2 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp sugar
• 150 g (5 oz) bean sprouts
• 1 small cucumber, cut into matchsticks
• 1 handful cilantro, leaves and tender stems
• 1 tbsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Stir the flour with 1/2 tsp of the salt, add 200 ml of water and knead for 8-10 min into a firm, smooth dough. Cover and rest 30 min.

2. 2

   Set the dough in a large bowl, cover it with about 500 ml (2 cups) of cold water and knead it under the water. The water turns milky as the starch washes out and a springy, sticky gluten ball is left.

3. 3

   Pour the milky water through a fine sieve into a deep container. Repeat the kneading with another 500 ml of water until the water runs nearly clear. Keep the gluten ball.

4. 4

   Let the starch water settle undisturbed for 2 hours, until a thick white layer sits on the bottom and clear water floats on top.

5. 5

   Steam the gluten ball in a steamer for 20 min, until firm and springy. Cool it, then tear it into bite-size pieces.

6. 6

   Pour off the clear water, leaving a thick starch layer. Stir in the remaining 1/2 tsp salt and enough cold water to loosen it to a pourable batter, like thin cream.

7. 7

   Set a steamer over boiling water. Brush a shallow round pan or cake tin, about 20 cm (8 in) wide, with oil and float it in the steamer.

8. 8

   Stir the batter, pour in a ladle to cover the pan in a thin layer about 2 mm (1/16 in) thick, and cover. Steam on high heat for 2-3 min, until the sheet turns translucent and swells and shows tiny bubbles.

9. 9

   Lift out the pan and float it in cold water for 1 min. Peel the sheet off, brush it lightly with oil and stack it on a plate. Repeat with the rest of the batter.

10. 10

    Cut the stacked sheets into strips about 1.5 cm (1/2 in) wide.

11. 11

    Blanch the bean sprouts in boiling water for 30 seconds, then drain and cool them.

12. 12

    Mix the garlic with 3 tbsp of cold water. Stir in the chili oil, black vinegar, soy sauce, sesame oil and sugar.

13. 13

    Pile the strips in bowls, add the sprouts, cucumber and gluten, then pour the dressing over. Top with the cilantro and sesame seeds, toss at the table and eat the same day.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.