Biang Biang Noodles, is a popular dish from the Shaanxi province in China. While making noodles at home might be daunting, these hand-ripped noodles are one of the easier fresh handmade noodles to whip up! All you need is, all purpose flour, water, salt and oil! Toss them in some hot chilli oil and it’s an explosion of flavours in your mouth!
The word “Biang” is considered one of the most complicated Chinese characters. Biang is also an onomatopoeia and refers to the sound made when pulling and banging the noodles against the countertop.
Biang Biang noodles have a chewy yet silky texture. Perfectly coated in the hot garlic-y chilli oil (vinegar version), you can simply have them on their own. Or if you want to jazz them up, you can top them off with some fried minced meat (pork, lamb, chicken), tofu, mushroom or blanched asian greens.
Tips & Tricks
- We recommend using all-purpose flour. The one we used had 12% protein content, i.e. 12g of protein per 100g.
- Let your dough rest for at least 2 hours and up to 3 days. We made ours 1 day in advance and allowed the dough to rest overnight in the fridge. Make sure to cover your dough with plastic wrap to prevent it from drying.
- If you cannot find dark Chinese vinegar, simply substitute with balsamic vinegar.
Craving for more Noodle Recipes. Click here to check out our collaboration with Master Minn.
Biang Biang NoodlesCourse: From The Kitchen, HangryDifficulty: Medium
300g all purpose flour
¾ tsp salt
4½ tbsp vegetable oil, non-flavoured
- Hot Oil Topping
2 tbsp light soy sauce
2 tbsp Chinese or balsamic vinegar
¾ tsp ground Sichuan peppercorn, more or less depending on your spice tolerance
¾ tsp chilli flakes, more or less depending on your spice tolerance
1½ tbsp minced garlic
1½ tbsp thinly chopped leek
1½ tbsp thinly sliced spring onion
3 tbsp vegetable oil
3-4 baby bok choy, halved and blanched
- In a mixing bowl, sift the flour and salt
- Then, slowly pour in the water, mixing with your hands as you go until it forms a dough. Knead until all ingredients just come together into a dough, then cover with a plastic wrapper and allow the dough to rest for 30mins. At this stage, the dough is rather uneven.
- After resting, knead the dough for another 5mins until the surface is smooth.
- Shape the dough into a smooth ball. Then, divide it into 4 equal parts.
- Roll each part into a log of about 10cm long. Toss the logs into a bowl with 4½ tbsp oil until well and evenly coated. Plastic wrap the bowl and let the logs rest for at least 2 hours and up to 3 days in the fridge.
- When you’re ready to roll out and cook your noodles. Bring a pot of water to a boil. These noodles go straight into the pot once they are made.
- To shape your noodles: Take 1 log and flatten it with a rolling pin, to approx 2-3mm thick. Using a chopstick or the back of a knife, gently imprint the center of the noodle strip lengthwise to give it a ‘perforated’ ripping point, which will help us separate the noodles later. Hold the two ends of the strip and smash it against your work surface. You can slightly stretch it during the smashing process, but be gentle so as not to break the noodle. Once the noodle is about 1m long, push through the indentation made with the chopstick, ripping the noodle in half.
- Boil the noodle for about 1min until fully cooked. You know it is ready when it floats.
- Keep working through your strips of noodles until you’re done boiling all your noodles. Once cooked you can toss them in a bowl with some sesame oil to prevent them from sticking.
- Hot Oil Topping
- Place your noodles into a bowl
- Then add your toppings; sichuan peppercorn, chilli flakes, minced garlic, chopped leek and spring onion.
- Drizzle the soy sauce and vinegar evenly over the noodles
- Heat up the oil until it’s just starting to smoke (200C), then pour it over the noodles aiming for the chilli flakes and garlic.
- Mix the noodles until well coated, taste and adjust for seasoning with salt. Divide noodles into your serving plates/bowls. Top off with your blanched bok choy and Bon Appetit!
Recipe inspired from Chinese Cooking Demystified