-
Prep time
3 hours 10 minutes
-
Cook time
30 minutes
-
Serves
2
Author Notes
Biang Biang noodles are more than just a dish—they're a testament to the artistry and tradition of Shaanxi cuisine in China. Named for the dramatic slapping sound made as the dough is stretched, these hand-pulled noodles are as satisfying to make as they are to devour. This recipe begins with a humble mix of flour, water, and salt, transforming into wide, chewy ribbons through the artful technique of stretching and pulling the dough. Once cooked, these noodles are dressed in a fragrant sauce featuring aromatics, spices, and soy, creating a delightful mix of flavors and textures. Whether you're a seasoned noodle enthusiast or a curious home cook embrace the hands-on experience of creating a bowl of delicious noodles from scratch start to finish. —Emerald Chan
Ingredients
-
FOR THE DOUGH:
-
2 1/2 cups
(300 grams) all-purpose flour
-
1/2 teaspoon
kosher salt
-
1/2 cup
plus 2 tablespoons (155 grams) room-temperature water
-
Vegetable oil
-
FOR THE SAUCE:
-
2
cloves garlic, finely minced
-
1 teaspoon
ginger, finely minced
-
2
scallions, thinly sliced, divided
-
3 tablespoons
black vinegar
-
2 1/2 tablespoons
soy sauce
-
1 teaspoon
sesame oil
-
1 teaspoon
sugar
-
2 teaspoons
red pepper flakes, ground to a powder
-
2 teaspoons
gochugaru or Aleppo pepper
-
1 teaspoon
cumin
-
Pinch of salt
-
3 teaspoons
toasted sesame seeds
-
1/4 cup
vegetable oil
-
1/4 cup
cilantro, chopped
Directions
-
For the dough, combine flour, salt, and water in a large bowl. Stir with a pair of chopsticks or a wooden spoon to bring all the ingredients together. Knead the dough with your hands to form a shaggy ball. Turn dough out onto a clean work surface and continue to knead for 5 minutes. (It’s okay if the dough feels a little dry or rough at this point.) Cover with a dish towel or plastic wrap and let rest for 10 minutes.
-
Knead dough for another 6-8 minutes until smooth and elastic. Form dough into a round ball and cut into 8 equal pieces. Roll each piece into a little sausage shape, coat with vegetable oil, place on a plate then cover with plastic wrap. Let rest for 3 hours at room temperature.
-
Meanwhile, gather ingredients for the sauce. In a small bowl combine ground red pepper flakes, gochugaru, cumin, and salt. In another small bowl mix together black vinegar, soy sauce, sesame oil, and sugar until sugar dissolves. Set aside.
-
Working one piece at a time, take the rested dough and roll it out into a roughly 2-inch by 6-inch rectangle. Make an indent with a chopstick horizontally across the dough, and repeat with the remaining dough.
-
Hold the ends of the dough, stretch and slap the center of the dough onto the work surface to create the “biang biang” sound until your dough is 2 1⁄2- to 3-feet long. Find the middle of your dough and gently tear along the indent to form a loop (don’t tear it all the way).
-
Bring a large pot of salted water to a boil. Cook noodles until they rise to the surface, 1-2 minutes. Drain water and divide the noodles between two bowls.
-
Divide garlic, ginger, scallions (save 2 tablespoons for garnish), pepper mixture, soy sauce mixture, and sesame seeds in half between both bowls. Heat oil just until it simmers, pour half of the hot oil directly over the aromatics in each bowl, and mix the noodles. Top each bowl with the remaining scallions and cilantro before serving.
See what other Food52ers are saying.