Mix salt with plain flour then add warm water. Knead the dough for 15-20 until it all smooth if it’s too wet add some flour. Leave it rest in the bowl, cover with clink film for at least 6 hours.

After rest the dough, take it out and roll it into big long sausage then section it into 8-10 prices. Roll them into small sausage. Add some cooking oil and keep them in a container with lid. Leave it for another hour or can be overnight.

Once the dough has second rest take it out and use the rolling pin roll the dough out aim to a long rectangle shape. Use chopstick press right in the middle half way through. Lift both end up and start bang the noodle on the work top (that is why we called it Baing Baing noodle) and pulling outward at the same time.

You will see the line in the middle, tear it apart to create long noodle. Keep doing it until all done. On a big boiling water pot put your noodles in and quick stir for 2-5 minutes and take them out put in a big bowl. Add some bean sprouts or any prefer vegetable (ie pak choi)

Making sauce

Adding dark soysauce, light soysauce, rice vinegar, Mirinand shaoxing rice wine in a mixing bowl and mix well. Then add the sauce on to noodle bowl.

Heat up cooking oil in the hop until oil is really hot. Then pour the hot oil on top of the noodle.

Mix well before serve and Enjoy!! Warning ⚠️ it’s very addictive!!