Biang Biang Noodles
Get ready to tantalize your taste buds with the bold and fiery flavors of **Biang Biang Noodles**, a beloved dish from China's Shaanxi Province. These hand-pulled, belt-like noodles are the star of the show, boasting an irresistibly chewy texture that pairs perfectly with an aromatic sauce made from garlic, chili flakes, soy sauce, black vinegar, and a hint of Sichuan pepper. Finished with a drizzle of sizzling hot oil and topped with fresh scallions and tender pak choi, this recipe is a celebration of bold, comforting flavors. Perfect for those who love authentic Chinese cuisine, this visually striking and deeply flavorful noodle dish is surprisingly simple to prepare, making it a must-try for your next dinner adventure.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 200 milliliters Water
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 4 cloves Garlic
- 2 tablespoons Dried red chili flakes
- 2 tablespoons Soy sauce
- 1 tablespoon Black vinegar
- 3 pieces Chopped scallions
- 1 teaspoon Cumin powder
- 1 teaspoon Ground Sichuan pepper
- 200 grams Pak choi
Instructions
In a large bowl, combine the all-purpose flour with the salt and gradually add in water. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
After resting, knead the dough again briefly for about 5 minutes. Divide the dough into 8 equal pieces, rolling each into a log shape. Coat each piece with vegetable oil, cover, and let rest for another 30 minutes to relax the gluten.
On a well-oiled surface, take each dough piece and flatten it into a long strip using your fingers. Gently pull and stretch the strip until it becomes a long, flat noodle about 5-8 cm wide (like a belt). Continue this process with all pieces.
Bring a large pot of water to a boil and cook the noodles for about 3-4 minutes until they are cooked through and chewy. Remove and drain the noodles, setting them aside.
For the sauce, finely mince the garlic cloves. In a small saucepan, heat 2 tablespoons of vegetable oil until hot, then pour the oil over the garlic and chili flakes in a heatproof bowl. This will sizzle and release a spicy aroma, forming the base of the seasoning.
Add soy sauce, black vinegar, chopped scallions, cumin powder, and ground Sichuan pepper to the garlic-chili oil mixture. Stir to combine all ingredients.
Lightly blanch the pak choi in boiling water for about 1 minute, just until wilted. Drain and set aside.
In a serving bowl, place a portion of the cooked noodles and top them with the sauce and blanched pak choi.
Gently toss the noodles to coat them in the sauce. Repeat for remaining servings and serve immediately.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 7.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
