https://www.youtube.com/watch?v=UBxNd-E2sP0
https://www.cookwell.com/recipe/biang-biang-noodles
So many videos, yet this white guy is pretty good
400g flour
8g salt
200g water
Make into a ball, cover with bowl
Wait 30 minutes
Knead ferociously
Test for gluten window by stretching so that it doesn’t break
Shape dough into rectangle: 6 inches long, 12 inches wide. Square up or cut edges. Then cut into 6 pieces, 2 in wide. Each noodle sheet is 100 grams.
To store, brush with neutral oil and stack them by domino leaning them, then let is sit up to 3 days, waiting at least a few hours can prevent breaking when stretching