Authentic Biang Biang noodles Recipe
Shaanxi, China
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Introduction & history
Biang biang noodles are iconic, handmade, wide, and chewy noodles known for their dramatic preparation process, where the dough is slapped against a surface to create long, belt-like ribbons. Their texture is firm but soft, and they are typically served with spicy, aromatic toppings featuring garlic, ginger, scallions, chili oil, and vinegar-based sauces. The name "biang biang" is onomatopoeic, meaning it mimics the sound made during their preparation. As the noodle dough is stretched and slapped against the work surface, it produces a distinctive "biang" sound. This slapping process is a crucial part of making the noodles, as it helps to elongate and flatten the dough into the iconic wide, ribbon-like shape. Also, the written Chinese character for "biang" is not a part of the standard Chinese language system. It is a "dialect character" created specifically to represent the dish and its preparation process. The character is said to contain over 50 strokes, making it one of the most ... Read more
Cooking tips
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making the dough
The dough is made using just three basic ingredients — flour, water, and salt. After combining and kneading, the dough is allowed to rest for several hours, which relaxes the gluten, making it easier to stretch and achieve the long, wide noodle shape. -
how to shape the noodles
The most iconic part of biang biang noodle preparation is the stretching and slapping process. Each piece of dough is first rolled into a small rectangle. An indent is made with a chopstick to guide the tear in the center of the noodle. The cook then stretches the dough by pulling the ends while slapping the middle of the dough against a surface, which produces the "biang" sound. This process not ... Read more -
cooking the noodles
Since the noodles are fresh and thin (despite being wide), they cook rapidly in boiling water, typically within 1-2 minutes. Once they float to the surface, they're ready to be drained and prepared with toppings and sauces. -
sauce
The sauce for biang biang noodles is a bold, flavorful blend of spicy, tangy, and savory elements that perfectly complements the chewy, hand-pulled noodles. It typically includes garlic, ginger, scallions, chili flakes, soy sauce, black vinegar, and sesame oil. Often, bok choy is also included. The highlight of the preparation is the dramatic "sizzle" moment, where hot oil is poured over the fresh ... Read more
Biang Biang Noodles
PREP 1h
COOK 30min
RESTING 3h
READY IN 4h 30min
The following is the authentic biang biang noodles recipe. First, the dough is mixed, kneaded, and rested to develop the perfect elasticity for hand-pulling. Next, the sauce is prepared by combining bold ingredients like soy sauce, black vinegar, and spices, while garlic, ginger, and scallions are set aside for later. Finally, the noodles are pulled into wide ribbons, boiled briefly, and topped with the sauce and aromatics. A finishing drizzle of hot oil brings everything together, creating a flavorful, aromatic, and satisfying dish.
Ingredients
DOUGH
2 1/2 cups (300g) all-purpose flour
1/2 tsp kosher salt
1/2 cup plus 2 tbsps (155 grams) room-temperature water
vegetable oil
SAUCE
2 cloves garlic, finely minced
1 tsp ginger, finely minced
2 scallions, thinly sliced, divided
3 tbsps Chinese black vinegar
2 1/2 tbsps soy sauce
1 tsp sesame oil
1 tsp sugar
2 tsps red pepper flakes, ground to a powder
2 tsps Sichuan pepper
1 tsp cumin
a pinch of salt
3 tsps toasted sesame seeds
1/4 cup (60 ml) vegetable oil
1/4 cup (15g) cilantro, chopped
Preparation
In a large bowl, combine the flour, salt, and water. Use chopsticks or a wooden spoon to mix until they are combined, then knead to form a dough.
Transfer the dough to a work surface and knead for 5 minutes. (the dough will feel slightly dry or coarse at this stage.) Cover the dough with a kitchen cloth or cling film and set it aside to rest for 10 minutes.
After resting, knead the dough for 6-8 minutes until it becomes smooth and supple. Shape it into a round ball, then divide it into 8 equal pieces.
Shape each piece into a small roll shape, cover with vegetable oil, and arrange them on a tray. Cover with cling film and let rest at room temperature for 3 hours.
While the dough rests, prepare the sauce ingredients and two small bowls. In the first small bowl, mix ground red pepper flakes, gochugaru, cumin, and salt. In a second bowl, mix black vinegar, soy sauce, sesame oil, and sugar, stirring until the sugar dissolves. Set both mixtures aside.
Roll each piece of dough into a 2-inch (5 cm) by 6-inch (15 cm) rectangle. Press a chopstick into the dough to make a a horizontal indent. Repeat this process with the rest of the dough pieces.
To shape the noodles, grab by both ends of the dough and stretch it while slapping the center against the work surface. Continue stretching and slapping until the noodle reaches a length of 2 ½ to 3 feet (75 to 90 cm). Locate the middle of the noodle and carefully make a tear along the indent to create a loop, being cautious not to tear it completely apart.
Fill a large pot with water and season it generously with salt. Bring to a boil. Then, cook the noodles for 1-2 minutes in the boiling water or until they float to the top. Strain the noodles and place an equal amount of noodles into two bowls.
Put garlic, ginger, and scallions (reserving 2 tablespoons for garnish) in each bowl with noodles. Then, add half of the pepper mixture, soy sauce mixture, and sesame seeds to each. Warm the oil until simmering, then pour over the noodles and the aromatic, and mix to combine. Garnish with the reserved scallions and fresh cilantro before serving.
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