How to hand pull noodles

AKA hand-ripped noodles or biang biang noodles. These are traditionally made from scratch using a simple dough that you pull and then tear to make quite wide rustic looking noodles.

To make hand pulled noodles for 4 people you will need: 500g/1lb 2oz strong white flour, a large pinch (around 15g/½oz) salt, 250ml/9fl oz warm water and vegetable oil for brushing.

Combine the flour and salt in a bowl and add the water in a thin stream until a craggly, rough dough has formed (you might not need all the water).

Remove the dough from the bowl and knead for 5 minutes, then brush with vegetable oil and leave to rest for 20 minutes.

Once rested, knead the dough for a further 3½ minutes on a medium speed using a freestanding mixer fitted with a dough hook, or knead by hand for 5 minutes. When the dough is ready it will be smooth and silky.

Separate the dough into four 120g/4½oz logs and brush each with oil. Cover with cling film and rest the dough for a further hour in a warm area.

Once rested, you can pull the noodles with your hands, or roll them out and cut them into long strands with a knife.

To cook the noodles, bring a pot of water to a rolling boil and drop them in gently. Cook for 2 minutes before draining and finishing with your favourite sauce and toppings of choice.