London restaurant Murger HanHan serves noodles that are 16-foot-long.

They are called Biang Biang noodles and are sold with different toppings including chilli oil, braised pork, and tomato and egg. There are also vegetarian versions.

Fresh noodle dough is made every day using flour, water, and salt. The dough is mixed, cut, and rolled in small pieces. 4 kilos of dough makes 32 individual noodles.

The noodles are hand-pulled in front of customers. Each noodle is pulled to 8-foot-long, rested for 10 seconds, and then pulled again to 16-foot-long.

The recipe is from Chinese city Xi'an in the Shan Xi province. The noodles there are made with wheat as the province does not harvest rice.

The restaurant sells around 90 Biang Biang noodle dishes a day.
A dish starts at £9.80 and changes depending on the toppings.

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