Kitchen Recipe Collection
Biang Biang Noodles
Famous thick, hand-pulled, belt-like noodles from Shaanxi province, tossed with hot chili oil, black vinegar, and aromatics for an intensely savory, spicy bite.
- Prep
- 120 min
- Cook
- 20 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 4 servings
- 3 cups all-purpose flour
- 1 cup water
- 1/2 tsp salt (for dough)
- Oil for coating the dough
- 2 cups bok choy or spinach
- 3 tbsp chili flakes (Shaanxi or Korean gochugaru)
- 4 cloves garlic, minced
- 2 scallions, chopped
- 1/2 cup cooking oil (for sizzling)
- 3 tbsp soy sauce
- 2 tbsp Chinese black vinegar (Chinkiang)
Equipment
- Large pot
- Small saucepan
- Rolling pin
Instructions
- 1
Mix Dough
Dissolve salt in water. Slowly add it to the flour, mixing until a shaggy dough forms.
- 2
Knead Dough
Knead vigorously for 10 minutes until the dough is very smooth and elastic. This is critical for pulling.
- 3
Rest Dough
Cover the dough and let it rest for 30 minutes to relax the gluten.
- 4
Portion and Oil
Divide the dough into 8 small logs. Brush them generously with oil, cover, and rest for at least 1 hour.
- 5
Prepare Aromatics
In each serving bowl, place a portion of minced garlic, chopped scallions, and a heaping tablespoon of chili flakes.
- 6
Boil Water
Bring a very large pot of water to a rolling boil.
- 7
Pull the Noodles
Take a dough log. Flatten it with a rolling pin. Press a chopstick down the center to create an indentation.
- 8
Slap and Rip
Hold the ends, gently pull your arms apart, and slap the dough against the counter (it makes a 'biang biang' sound). Tear it down the center line to create a massive loop, then break the loop to make one very long, thick noodle.
- 9
Cook Noodles
Drop the noodles immediately into the boiling water. Cook for 2-3 minutes.
- 10
Blanch Greens
Add the bok choy to the pot in the last 30 seconds.
- 11
Assemble Bowls
Drain noodles and greens, place them on top of the spices in the bowls. Add soy sauce and black vinegar.
- 12
Sizzle Oil
Heat oil until smoking. Pour the hot oil directly over the chili flakes and garlic in the bowls to sizzle and release their aroma. Toss vigorously and serve.
Cooking Tips
- The dough MUST rest heavily coated in oil for at least an hour, otherwise it will snap instead of stretching when you pull it.
- The 'slapping' action stretches the gluten while preventing the noodle from becoming too thin.
Variations
- Cumin Lamb: Frequently served topped with a heavy scoop of spicy cumin-spiced lamb stir-fry.
Nutrition Estimate
520 calories · 12g protein · 75g carbs · 18g fat · 4g fiber per serving
