Biang biang noodles is known for its long, thick, chewy noodles and spicy sauce.
Biang Biang noodles, a signature dish from the Shaanxi province of China, captivate with their thick, belt-like strands and rich culinary heritage. Named after the loud slapping sound made during their hand-pulling process, these noodles are as much a feast for the senses as they are for the palate.
Get ready to impress your and your guests’ taste buds with this flavorful and satisfying dish!
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Biang Biang Noodles
Course: MainCuisine: ChineseDifficulty: Medium4
servings45
minutes2
hours30
minutes647
kcalFor Jing Gao, owner of the cult Sichuan food company Fly by Jing, making these fresh hand-pulled noodles, doused in garlic, ginger, chile, and cumin, is as natural as breathing. A final pour of sizzling-hot oil is all you need to bloom the flavor of the seasonings.
Ingredients
- For the dough
2 cups bread flour
1/2 cup room temperature water, plus 2 tablespoons
1 teaspoon kosher salt
Vegetable oil, for keeping dough from sticking
- For the sauce
1 teaspoon red chili flakes
2 small garlic cloves, minced
1 teaspoon minced ginger
1 scallion, thinly sliced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon kosher salt
1/4 cup grapeseed oil
Directions
- In a stand mixer fitted with a dough hook, combine the dough ingredients and blend on medium speed until dough comes together, 8 to 10 minutes. You may need to add more water by the teaspoonful to form a firm but uniform dough. Remove dough from mixer and knead on a lightly floured surface until smooth, about 4 minutes. Form the dough into a flat rectangular shape, wrap in plastic, and let dough at room temperature, 1 to 2 hours.
- On a lightly floured surface, cut dough into five equal pieces. Using a rolling pin, roll out each piece into an oval shape, around 1/4 inch thick. Brush oil onto each piece of dough, stack them, wrap again in plastic, and refrigerate for 30 minutes. Let the dough rest at room temperature for 30 minutes more.
- Meanwhile, pulse the chili flakes in a spice grinder until well ground, about 1 minute.
- Working with one piece of dough at a time and keeping the rest covered, make an indent with a chopstick vertically on dough. Taking both ends, gently pull noodle and swing (like a jump rope), allowing the middle of the noodle to slap the work surface with each rotation. After the noodle is tripled in length, pull apart from center of the noodle to thin out the noodle, but do not pull apart—this should be one connected strand of noodle. Keep bouncing the noodle for a few more seconds. Set the noodle down on a lightly floured work surface; repeat with the rest of the dough.
- Ring a large pot of salted water to a boil. Drop noodles in, give them a stir and cook until they rise to the top, 1 to 2 minutes. Drain the noodles and transfer them to a large serving bowl; top with garlic, ginger, scallions, ground chile, cumin, coriander, and salt. Do not stir; set aside.
- In a small saucepan, heat oil over medium-high until it reaches 275ºF on an instant-read thermometer. Pour oil over noodles and stir together until evenly blended. Serve immediately.
Notes
- While the dough is resting, you can prepare the sauce. If you wait until after the noodles are cooked to make the sauce, the noodles may become cold and slightly firmer in texture.
