Biang Biang noodles are thick, hand-pulled wheat noodles from China’s Shaanxi region, famous for their wide, belt-like shape and chewy texture. They’re typically topped with chili oil, garlic, soy sauce, vinegar, and often meat or vegetables, creating a bold, spicy, savory flavor.

Prep Time1 hr 30 minsCook Time10 minsTotal Time1 hr 40 mins

AuthorPeterYields2 ServingsCategoryPasta

Ingredients

Name: Biang Biang Noodles
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 2 servings
Ingredients: 200 g All purpose flour; 100 ml Water; 4 g Salt; 10 ml Soy sauce; 10 ml Oyster sauce; 10 ml Chinkiang vinegar; 2 Garlic cloves; ½ tsp Ginger powder; 1 tbsp Chili oil; 2 pt Pak choi (blanched); 2 pt Napa cabbage; ⅛ tsp Chinese Five Spice; 1 pt Handfull of geens (pak choy or spinach); 3 tsp Black sesame seeds; Scallions (sliced); Pulled beef or pork works great too.

It's highly recommended to make double portion of dough and for better mixing. You can freeze remaining dough or store in fridge for up to 3 days.

Noodles

200 g All purpose flour

100 ml Water

4 g Salt

Sauce

10 ml Soy sauce

10 ml Oyster sauce

10 ml Chinkiang vinegar

2 Garlic cloves

½ tsp Ginger powder

1 tbsp Chili oil

Veggies

2 pt Pak choi (blanched)

2 pt Napa cabbage

⅛ tsp Chinese Five Spice

1 pt Handfull of geens (pak choy or spinach)

Garnish

3 tsp Black sesame seeds

Scallions (sliced)

Pulled beef or pork works great too.

Directions

Form the dough. Cover the bowl with plastic wrap and let rest for 30 minutes.
It’s highly recommended to make double portion of dough and for better mixing.
Divide in to 3x 100g and form rectangles. Wrap to plastic foil and rest for 1 hour.
Optionally dough can be stored in fridge for 3 days or freeze.
Stretch dough long and tear in middle to divide to two strips.
Cook in boiling water for 2 minutes. After blanch pak choi for 30 sec.
Mix noodles with sauce and veggies and serve.

Recipe is inspired by this page.