Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

While the dough rests, halve, peel and thinly slice the onion.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Trim the bottom 2cm from the asparagus and discard. Cut the asparagus widthways into thirds.

Crush the peanuts in the unopened sachet using a rolling pin.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion, pepper and asparagus to the pan. Stir-fry until softened, 6-8 mins.

Once softened, transfer the veg to a bowl. Keep the pan aside - you'll use it again later. 

Once the dough has rested, knead it again until it becomes really smooth, 2-3 mins.

Sprinkle a little flour on a clean worktop and roll the dough into a large rectangle, approximately 2-3cm thick. Carefully slice the dough widthways into long 1-2cm thick noodles.   

When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 2-3 mins.

Once cooked, drain in a colander and rinse under cold water. Sit the colander on top of the pan to fully drain. Drizzle with oil and stir through to stop the noodles sticking together, then set aside.

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil if needed. Add the cabbage and stir-fry until just tender, 3-4 mins.

Add the onion, pepper and asparagus back into the frying pan.

Stir in the hoisin sauce, soy sauce, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer until the sauce has reduced slightly, 2-3 mins.

Add the cooked noodles, toss together and cook until piping hot, 1-2 mins. Add a splash of water if you feel it needs it.