

Ingredients
- 1 3/4 cups Fresh Biang Biang Noodles
- 1/3 cup Edamame Beans
- 3 Spring Onions, finely chopped
- 2/3 cup Padron Peppers
- 2 tbsp Sesame Oil
- 1 clove garlic, minced.
- 2tbsp Light Soy Sauce
- 1tbsp Lime Juice
- Pickled Asparagus
1 1/4 cups Asparagus, shaved.
- 2/3 cup Rice Vinegar
- 1/3 cup Water
- 1tsp Fine Salt
- 2tsp Caster Sugar
- 5 Black Peppercorns
- 5 Sichuan Peppercorns
Wild Garlic Smacked Cucumber
- ½ Cucumber, seeds removed, roughly chopped
- ¼ tsp Sea salt
- 1tsp Crispy Chilli Oil
- 2tsp Rice Vinegar
- Good Handful Wild garlic, torn.
Directions
Begin with the asparagus. Add the Rice vinegar, water, sugar, salt, and peppercorns to a small pan. Dissolve over a low heat. Pour over the asparagus in a sterile jar and allow to cool to room temperature. Chill for at least 4 hours for the flavors to mature.
For the cucumber, add to a bowl with the salt and set aside for 10 minutes, drain then mix with the remaining ingredients. Set aside at room temperature.
Heat a large griddle pan or barbecue and char the padron peppers until beginning to blister. Remove and mix with 1 tbsp of the sesame oil.
Cook the Biang Biang noodles in boiling water until tender, drain and divide between two bowls. Drizzle over the soy and lime juice before dividing the edamame, padron peppers and spring onions between them.
Heat the remaining sesame oil in a small sauté pan and add the garlic. Once sizzling, pour over the noodles and vegetables, it will pop!
Serve with the pickled asparagus and smacked cucumber with plenty of herbs.
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