How to make it

1. Prepare the biang biang noodle dough: Mix flour, water, and salt in a stand mixer fitted with a dough hook on low speed. Run the machine until ingredients are well combined and the dough is very smooth. Form the dough into a ball and wrap it in lightly oiled plastic wrap. Let it rest at room temperature for at least 2 hours, and up to 24 hours. When you’re ready to pull the noodles, lightly oil the dough and divide it into halves. Cover one portion with plastic wrap while you work with the other one.

2. Lightly oil your work surface and a tray. Place the dough on the work surface and roll it into a rectangle about ¼ inch thick. Use a knife to cut it into 1-inch-wide strips. Cover the strips with plastic wrap.

3. Working with one dough strip at a time, use the heel of your hand to flatten it into a very wide, long strip, then take hold of both ends of the strip and bang it against the oiled work surface, pulling your hands apart slowly so that you’re stretching the dough. As long as your dough has rested enough and you slowly stretch out your hands, the dough will comply.

4. Pull until the noodle is 20 to 24 inches long and about ⅛ inch thick. Lay the noodle on your prepared tray (you may need to snake the noodle to fit) and cover with plastic wrap so it doesn’t dry out. Repeat with the remaining dough until it is used up. Bring a pot of water to a boil. Cook four noodles at a time, about 1 minute, then place in a serving bowl.

5. Make the biang biang noodle sauce: Place scallions, Lee Kum Kee Minced Garlic, Lee Kum Kee Chili Crisp Oil, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Chili Garlic Sauce, and Sichuan pepper on top of the noodles. Heat up the oil from the Lee Kum Kee Chiu Chow Style Chili Crisp Oil. When it starts to smoke, pour it over the scallion and garlic mixture. Add Lee Kum Kee  Dipping Soy Sauce and Lee Kum Kee Seasoned Aromatic Vinegar. Stir to coat the noodles evenly. Enjoy!