Basil Hand Pulled Noodles with Soy and Tomato Braised Short Ribs
for the day you want to make noodles again
When you’re deep in the newborn trenches everything feels so absolute and painfully permanent, despite all your mom friends telling you it’s just a phase and things will feel better soon. When I wasn’t in the best place mentally I kept thinking how I’m never going to cook again. I’m never going to be able to leave the house again. I’m never going to sleep again. I’m never going to have an afternoon to bake on a whim again. It sounds dramatic, but when you’re in a sleep deprived loop of constantly breastfeeding→brief sleep→seconds of self care for days and weeks you start to think this is life forever.
I remember when Meyer was 2 weeks old I cut some fruit for myself and that felt like a monumental occasion. But other than that and occasionally assembling a snack platter, I didn’t cook again until 9 weeks postpartum. I made shrimp and eggs and I was so happy I cried. For the first time in a while and only for a brief moment, I felt like myself again.
Over the last couple weeks I’ve been gently pushing myself to cook more, to leave the house more, to do whatever it is but with a baby more. It feels like exercise, the more I do it the easier and less scary it feels.
While I still don’t have time to spend all day in the kitchen assembling cookie boxes or meal prepping 2 months worth of frozen food like I used to, I’ve gotten creative with finding ways to still be in the kitchen. Meyer doesn’t like to sit still for very long but he loves to observe the world and listen to me speak, so I’ll strap him onto me or in his bouncer and just narrate every little I’m doing.
“We have to let the dough rest for a bit so the gluten can relax. Then the noodles will stretch super looooong.”
“Short ribs can be a little tough, so we’re going to braise them for a few hours until they fall apart!”
“You live in the Bay Area and the weather is kind of weird here. In the Summers it can get kind of cold. So we’re simmering noodles and meat for dinner.”
The other week I got the urge to make some fresh noodles. There was definitely a moment months earlier when I thought I would never be able to make fresh noodles ever again. But here we are. These hand-pulled noodles or biang biang mien are actually great to make if you only have a few minutes at a time with your hands free and find kneading dough relaxing. The first part of making the noodle dough could happen earlier in the day or even the day before. Utilize time to let the dough and yourself rest and relax. Then unlike hand cutting or forming pasta, it literally only takes a few seconds to pull and stretch the noodles until they are thin but still delightfully chewy.
These noodles have fresh basil incorporated into the dough for a fresh taste of summer. The basil and with the help of some spinach give the noodles a soft green color that I love. You can simply toss the noodles with your favorite chili oil and some Chinese black vinegar and call it day. But if you’re craving something a little meatier this Soy and Tomato Braised Short Rib recipe is so so good. I don’t care that it is Summer, braising is my favorite low effort high reward way to cook right now. These short ribs are super tender, a little sweet, a little sour, a little salty, perfect over a tangle of noodles or mound of steamed rice.
Enjoy the double recipe!
This recipe was developed for a partnership with one of my favorite kitchen brands, Le Creuset! I used their Deep Round Oven (I got it in the color Chambray) to boiled the noodles and I love how it has taller walls to help prevent boiling over! It would also be perfect for braising too, and so much more! If you want to add one to your kitchen it’s actually on sale now and available in so many stunning colors!
Basil Hand Pulled Noodles
Serves 2 to 3
300g (about 2 1/4 cups) bread flour
2g (1/2 tsp) coarse salt
90g (one bunch or about 2 cups) basil
45g (about 1 cup) spinach
160g (2/3 cup) warm water
3 tbsp neutral oil
Add flour and salt in a large bowl and whisk to combine.
Bring a large pot of water to a simmer. Add the basil and spinach and blanch for 1 minute. Transfer to a bowl of ice water. Add the basil, spinach, and water to a blender. Pulse until smooth. Pour the basil water through a mesh strainer and into a bowl or cup. You will need 160g (2/3 cup) of basil water.
Pour the water into the flour and mix with a flexible spatula until a shaggy dough forms. Knead the dough for 5 minutes until you have a smoothish ball. Cover the dough with a small bowl and allow it to rest for 20 minutes. Knead the dough again for another 5 minutes and allow it to rest for another 20 minutes.
Roll the dough into a 7 x 9 rectangle and cut into 6 equal portions. In a rimmed baking sheet, toss the dough portions in oil so that all sides are covered in oil. Cover the baking sheet with plastic wrap and allow the dough to rest at room temperature for at least 6 hours or in the fridge overnight.
Bring a large pot of water to a boil.
Take one portion of dough and flatten it with the palm of your hands. Press a chopstick into the center to create an indent. Hold the two short ends of the dough in both hands and start smacking the dough on your countertop. This takes a little practice, but try to get good flat contact between the counter and the dough. Once the dough has stretched to about 4 feet long, pull the noodle apart along the indent. Place the noodles directly into boiling water and boil for 1-2 minutes. Strain out the noodles with a spider and transfer to a bowl.
Soy and Tomato Braised Short Ribs
Serves 4 to 6
2 1/2 lbs boneless beef short ribs
2 1/2 tsp coarse salt
3 tbsp neutral oil
6 garlic cloves, smashed
6 green onions, cut into 3 inch pieces
1/2 cup soy sauce
3/4 cup water
1/4 cup Chinese cooking wine
2 tbsp rock sugar
6 dried chilis
1 lb small tomatoes
1 hour before cooking, bring out the short ribs and let them warm up to room temperature. Right before searing, season the short ribs all over with salt. Heat oil in a heavy bottom pot over medium heat. Add the short ribs in a single layer and sear the underside until crisp and browned, 4 to 5 minutes. Flip and sear the other side until brown, 4 to 5 minutes.
Into the pot, add the garlic, green onions, soy sauce, water, wine, sugar, and chilis. Nestle the aromatics in with the short ribs and cover the pot with the lid. Reduce the heat to maintain a gentle simmer and continue to cook for 2 1/2 hours. Add the tomatoes and cover back with the lid and simmer for another 30 minutes.
Turn off the heat and allow the short ribs to cool for a few minutes. Shred the short ribs into smaller pieces with forks if you prefer or leave whole. Serve with rice or noodles.
As someone who gave birth to their first child (boy) in April, I love how you write about motherhood. You explain so clearly how I feel. You are doing a great job, and I appreciate your writing on being a parent AND cooking. ❤️
Another mom here who recently discovered you — I love your writing and your recipes!