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1
Combine the flour and salt. Add water gradually and work to a medium-stiff dough — it should hold together firmly without stickiness. Knead until the surface is smooth. Cover and rest at room temperature for a minimum of 30 minutes. The dough is ready when it yields to a thumb press with a slow, even spring-back.
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2
Divide the rested dough into thick batons roughly 2 cm wide and 10 cm long. Lightly oil each baton and set them aside, covered, for a further 10 minutes. They should feel slack and extensible when lifted.
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3
Working one baton at a time, hold each end and pull outward from the centre, stretching the dough into a long, wide belt. Slap the noodle against the work surface repeatedly as you pull — this is where the dish lives or dies: the slapping motion both widens the noodle and develops the gluten structure that gives biang biang mian its characteristic chew and irregular, rippled texture. Each finished noodle should be as wide as a belt and roughly 60–80 cm long.
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4
Bring a large pot of well-salted water to a full, rolling boil. Cook the noodles in generous space — do not crowd. Boil until each noodle is cooked through but retains firm chew; thick noodles require several minutes. Test by biting through the thickest point: no raw, floury centre should remain.
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5
Drain the noodles and transfer to serving bowls. Lay the raw minced garlic, sliced spring onion, and chili flakes directly on top of the noodles. Drizzle over the black vinegar and chili oil.
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6
Heat the neutral oil in a small pan until it reaches smoking point — a wisp of smoke rises from the surface and a drop of water thrown in spits immediately. Pour the smoking oil directly over the aromatics on the noodles. The garlic and chili flakes should sizzle and bloom audibly on contact.
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7
If serving the cumin lamb, arrange it over the dressed noodles. Serve the dressing components on the side where desired, so each diner may adjust flavour level at the table.