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Chewy, tangy, cozy, a great dish to impress your guest. This is my version of Pyang Bian noodles with egg and tomato topping. Hi guys, welcome back to School Walk, London's premier Asian cooking school. Today we're cooking bang noodles and tomato and egg topping. So we're going to start with the noodle dough here. They need quite a bit of time to rest. So that's the first thing you want to do. In a bowl here, we got some plain flour. Just 300 g of plain flour.
Ideally, medium to high gluten flour. Also, we're going to need some salt to add to the kind of chewy texture. So, here's 3 g of just cold water. And you want to add them into the flour bit by bit while you constantly stirring in your flour. So approximately it's about half of your flour amount. So add them all in. Now we're going to get our hands in. Okay. So at the beginning um after you done all your water you might feel like you need more flour or more water but um try to resist that instinct cuz you want it to be nicely kneaded before you adjust the amount of flour water. So we're looking for a clean bowl. So once you have your clean bowl we're going to move on to the station. Now, we're going to just uh
briefly kneading it for like two minutes. And then we're going to put it in the bowl and rest it for 30 minutes. So, we're not looking for a smooth dough here. Basically, just mind them together and let it rest. It's still not smooth, but we're going to let it rest for like 15 minutes, 20 minutes, and then we're going to come back to it. So, after you rest it, it should be easier to work with. Just make sure you cover it with a towel or cling film so it doesn't dry out. So now our dough has been resting nicely for 20 minutes. We're going to Now is the actual kneading. We're going to knead it until smooth. That takes about 7, six, seven minutes. It's good gym. So if
you're feeling a bit dry on your dough, I'll just wet my hands and keep kneading it. So now we've been kneading it for five six minutes. It's quite smooth now. Now we're going to cut it into six equal smaller doses Okay. Now we're going to roll these into kind of like sausage. So you want to grab it in your hands. Put them together when you're rolling it so it has a flat end. Flatten it on both sides. Repeat for the rest of the doughs. Now you have six sausages. We're going to put it into a oiled tray.
Make sure coat it with oil as well so it doesn't dry out when it's resting. So, uh, the oil makes it softer and it makes it easier to shake. Today, we're using vegetable oil. Just like that. We're going to cling fil it and let it rest for about 2 hours at least. So, now we're going to make the egg and tomato topping. So, uh, we're going to start with some garlic. So, half of these garlic we're going to use for tomato and egg stir fry. And the other half we're going to use it for the hot oil pouring at the end for our noodles. So these ones, this one you really want to finely chop them. Put that aside. So next thing, some ginger. And tomatoes.
Tomatoes. You want to take the take this bit out. Some people would peel them, but I just can't be bothered into fine dices. We're doing four tomatoes and four eggs. So, you want to keep the juice of your tomatoes, so make sure you don't throw them away. Don't forget spring onions for a bit of color, for a bit of fragrance. So again, we're going to divide them into leaf and stem.
Cut up the root. So the stem bits, they have more flavor. We're going to use as aromatics. Put them separately on your plates. Okay. Now would be the eggs. When I'm making this dish, I usually like to put a bit of corn flour slurry into the eggs. That would make the dish really wet. That means silky and smooth in Cantonese. Now we start cooking. First thing we're doing, heat up the walk. That's really hot. I'm going to add in a just vegetable oil. You need quite a bit of oil for omelets.
Just test the temperature. So you want your omelette here quite soft. So just with a bit of color. I'm going to take them out back in the same bowl so you don't waste any of the egg. So, hawk oil. Fried over half a minute until it gets a bit golden brown. And the spring onion stem. And half of the garlic we chop. Just for a couple seconds. chopped tomatoes in. So now we're going to do just a tiny bit of salt so the juice of this tomato can actually come out better. Just a tiny bit. So we're going to cook this for about 2 to 3 minutes until the tomatoes all softened and all the juice has come out. And what we're looking for is a kind of grainy texture.
Bit more water. Okay, now we start seasoning. Bit of white pepper, bit of sugar, and tomato ketchup. So now we're going to add in the omelette before we turn up the heat. Just some wedges of the tomato for a different texture. the garnish. Put it aside. Now we going to come back to the noodles. Okay. Now our do has been resting for 2 hours. Now we going to make the noodles. So after they sit in the tray, they might become kind of square. So you want to roll it again until it's roundish. Make sure you have some oil on your station. Okay. Want to roll it flats. You want thin edges. But now we're going to do the banging.
Okay. Hold it. You want to gently The longer you can pull it, the longer life you're going to live. Okay, so this long I'm going to add it to my boiling water straight away and do the rest. It takes about 2 to 3 minutes to cook. Not long. If you want it thinner, before you slap them, you want to use a chopsticks to kind of press hard in the middle of your dough. So later you can just tear it. Now do the same thing. Okay? Just like this. So it's thinner and long. Just uh just cook it the same way. Just 2 minutes. And don't forget with a bit of veg for your health. After 3 minutes, our noodles are cooked. Be gentle with your noodles. So now I'm going to heat up some oil for the final sizzling hot oil pouring. When we waiting for the oil to heat up,
going to assemble your noodles bowl. Some egg and tomatoes we made earlier. chopped up garlic, So once it's smoking, another hop. We're going to do the pouring. Now we're going to tuck in and eat. Let's mix. Handmade noodles are always the best. Kind of chewy in a good way and also the nice sweet and sour from the topping. Pretty good. Give it a go. All right. Uh thank you for watching. If you like this recipe, don't forget to like um comment and subscribe our channel. and we will see you next week.
Bye.
