Chinese · dinner
Biang Biang Noodles Hand-pulled wheat noodles from Xi'an, slapped and stretched into long wide ribbons, then tossed with garlic, scallion, Xi'an chili flakes, cumin and hot oil. A bold, fragrant, weeknight-friendly bowl that comes together with a rest or two in the dough.
total 2 hr 30 min
prep 45 min
cook 15 min
servings 2 Keep this recipe Add a copy of Biang Biang Noodles to your Saucepan library.
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Back to 2 servings Noodle dough 300 g bread flour, all-purpose works too, for a softer noodle 150 ml room-temperature water, dissolved with the salt; add a teaspoon at a time if the dough is dry 0.5 tsp kosher salt neutral oil, canola, vegetable or grapeseed, for coating the dough Sauce 2 cloves garlic, finely minced 1 scallion, thinly sliced, green and white parts divided 1 tbsp Xi'an chili flakes or gochugaru, not Italian pizza flakes; use 1 to 2 tbsp to taste 0.5 tsp ground cumin 0.5 tsp ground coriander 1 tbsp light soy sauce 1 tsp Chinkiang black vinegar 1 tsp kosher salt, for the sauce; adjust to taste 3 tbsp neutral oil, heated until just smoking, for pouring over the seasonings Greens bok choy or bean sprouts, optional, blanched
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1 Step 1: Dissolve the salt in the water. Stir it into the flour with chopsticks until a shaggy dough forms.2 Step 2: Knead by hand for 5 to 8 minutes until cohesive and firm. Cover and rest at room temperature for 30 minutes.3 Step 3: Knead again for about 2 minutes, then divide into 4 portions. Shape each into a thick log.4 Step 4: Roll each log in plenty of neutral oil, wrap tightly and rest at room temperature for 1 to 2 hours. The dough should look smooth and relaxed.5 Step 5: Mince the garlic and thinly slice the scallion, keeping the greens separate. Grind the chili flakes in a spice grinder for about 1 minute if they are coarse.6 Step 6: Combine the garlic, scallion whites, chili flakes, cumin, coriander, soy sauce, black vinegar and salt in a large heatproof bowl. Set aside.7 Step 7: Fill a big pot with unsalted water and heat it until it's boiling hard.8 Step 8: Flatten one oiled log into a rectangle about 6 by 2 inches. Press a chopstick lengthwise down the middle without cutting through.9 Step 9: Hold both ends and slap the dough against the counter, stretching it to about 3 feet long while keeping it one connected strand. Pull from the center to thin it, then bounce it a few more times.10 Step 10: Tear the noodle open along the chopstick line, leaving the ends attached, to form one long loop. Repeat with the remaining pieces.11 Step 11: Lower the noodles into the boiling water, stir gently, and cook 2 to 3 minutes until they float and are al dente. Add blanched greens during the last 30 seconds if using.12 Step 12: Drain well and place in bowls. Pile the seasonings in the center, not stirred yet.13 Step 13: Heat the oil in a small saucepan over medium-high heat until lightly smoking, about 275°F (135°C). Pour it over the seasonings so they sizzle.14 Step 14: Scatter the scallion greens over the top, then toss everything from the bottom up with chopsticks. Eat immediately while hot.getsaucepan.com/r/5eb84948-0fe0-516d-a0ef-3ad8db99e2b8
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