Chinese
Biang Biang Mian
Wide hand-pulled Shaanxi noodles are slapped thin, torn into long belts, and dressed with garlic, scallions, chili, vinegar, soy, and sizzling hot oil. The noodles should be chewy and uneven, with a glossy, spicy-tangy coating.
Ingredients
- High-gluten flour or all-purpose flour300g
- Fine salt1/2 tsp
- Room-temperature water150ml
- Neutral oil, for coating and sizzling5 tbsp
- Bok choy or yu choy120g
- Bean sprouts80g
- Garlic, finely minced3 cloves
- Scallions, finely sliced2
- Shaanxi chili flakes or Chinese coarse chili powder2 tbsp
- Toasted sesame seeds1 tsp
- Ground Sichuan peppercorn1/2 tsp
- Light soy sauce2 tbsp
- Chinkiang black vinegar2 tbsp
- Dark soy sauce1 tsp
- Sugar1/2 tsp
- Salt, for seasoning the bowls1/4 tsp
Method
- Mix the flour and 1/2 tsp fine salt in a bowl, then gradually add the water while stirring until shaggy clumps form.
- Knead the dough for 8 to 10 minutes until mostly smooth, cover, and rest for 20 minutes.
- Knead again for 2 minutes until elastic and smooth, then divide into 6 equal pieces.
- Roll each piece into a short log, coat generously with neutral oil, place in a dish, cover tightly, and rest for 45 minutes.
- Bring a large pot of water to a rolling boil.
- Stir together the light soy sauce, Chinkiang vinegar, dark soy sauce, sugar, and 1/4 tsp salt, then divide the sauce between two serving bowls.
- Blanch the greens and bean sprouts in the boiling water until just tender, then divide them between the bowls.
- Take one oiled dough log, flatten it into a long strip, press a groove down the center with a chopstick, then pull both ends while gently slapping the dough against the counter until it becomes a long, wide noodle.
- Tear the noodle open along the center groove to make two connected belt-like strands, then immediately drop them into the boiling water.
- Repeat with the remaining dough logs, cooking the noodles for 1 to 2 minutes after they float and stirring gently to prevent sticking.
- Lift the cooked noodles directly into the prepared bowls, letting a little noodle water cling to them.
- Top each bowl with minced garlic, scallions, chili flakes, sesame seeds, and ground Sichuan peppercorn.
- Heat 4 tbsp neutral oil until shimmering and just beginning to smoke, then carefully pour it over the aromatics in each bowl to bloom the chili and garlic.
- Toss vigorously from the bottom until the noodles are glossy, red-speckled, and evenly coated, then serve immediately.
Common questions
Can I substitute all-purpose flour for high-gluten flour in biang biang mian?
Yes. All-purpose flour works well, though the noodles will be a little less chewy and stretchy. If using AP flour, knead a bit longer and make sure the dough is well rested and well oiled before stretching.
How long does the dough need to rest, and can I make it ahead?
Resting is important: 20 minutes after the first knead, then 45 minutes after dividing and oiling. You can make the dough logs a few hours ahead and keep them covered at room temperature; longer than that, refrigerate.
What are the most common mistakes when stretching biang biang noodles?
The biggest mistakes are under-resting the dough, using too little oil, and stretching too forcefully. If the strip tears, stop and rest it a few minutes. The dough should lengthen gradually with gentle slapping, not snapping.
How should I store leftovers, and do the noodles keep well?
Store cooked noodles, vegetables, and sauce separately if possible. Refrigerate noodles in a little oil for up to 2 days. Reheat by briefly dipping in hot water, then toss with sauce and toppings. The texture is best fresh.
What’s the best way to serve biang biang mian for the right flavor balance?
Serve immediately after tossing so the hot oil wakes up the chili, garlic, and Sichuan pepper. Adjust vinegar and chili to taste. The dish should be savory, tangy, numbing, and lightly oily, with the vegetables still bright.