Restored Recipe

In a large mixing bowl, whisk together the flour and sea salt. Gradually stream in the water while stirring with chopsticks until a shaggy, ragged dough forms.

Transfer the dough to a clean surface and knead vigorously for 8 to 10 minutes until it becomes exceptionally smooth, elastic, and no longer sticks to your hands.

Cover the dough with a damp cloth and let it rest for 30 minutes; this crucial step allows the gluten to relax, ensuring the noodles stretch without snapping.

Divide the rested dough into four equal portions. Roll each into a thick cylinder and flatten slightly with your palm to prepare for the pull.

Hold both ends of a dough strip, gently stretching it outward while slapping the middle against the counter to create the signature 'Biang' sound until thin and wide.

Drop the ribbons into a pot of rapidly boiling salted water. Cook for 3 to 5 minutes until they are tender yet retain a pleasant, bouncy chew (al dente).

While the noodles boil, heat the vegetable oil in a small pan over medium heat. Add the minced garlic and sauté for 30 seconds until the aroma is released but the color remains pale.

Stir in the soy sauce, black vinegar, and chili oil to create a dark, glossy, and perfectly balanced aromatic glaze.

Drain the noodles and immediately toss them into the sauce. Ensure every ribbon is fully coated in the mahogany-colored liquid silk.

Plate the noodles in a warm bowl, finishing with a vibrant sprinkle of fresh scallions and toasted sesame seeds for a final crunch.