Biangbiang面
A Shaanxi specialty featuring wide, belt-like noodles with a chewy texture, drenched in aromatic chili oil that delivers a wonderful sizzle and rich flavor.
Ingredients
13 items- All-purpose flour 300 g
- Warm water 160 ml
- Salt 3 g
- Cooking oil as needed
- Leafy greens 1 bunch
- Bean sprouts 100 g
- Garlic 3 cloves
- Coarse chili flakes 1 tbsp
- Light soy sauce 2 tbsp
- Aged vinegar 1 tbsp
- Sugar a pinch
- Scallions to taste
- Crushed peanuts to taste
Nutrition
Steps （7 steps）
Mix 300 g flour and 3 g salt in a bowl. Gradually add 160 ml warm water, stir into a shaggy dough, then knead until smooth. Cover with damp cloth and rest for 30 minutes.
Knead the rested dough briefly, roll into a long log, cut into 8 equal pieces. Shape each into a small cylinder, brush with oil, arrange on a plate, cover with plastic wrap, and rest for another 20 minutes.
Take one piece, flatten into a long oval strip. Press a chopstick line down the center. Hold both ends, gently stretch while slapping the strip against the counter to widen it to about 5 cm.
Bring a large pot of water to a boil. Drop in the pulled noodles, stir to prevent sticking. Cook until floating (about 2 minutes), add greens and bean sprouts, blanch 30 seconds, then drain.
In a large bowl, combine minced garlic, coarse chili flakes, light soy sauce, aged vinegar, sugar, and a pinch of salt. Set aside.
Heat 2 tbsp oil in a small pan until smoking (about 180°C). Immediately pour the hot oil over the seasonings in the bowl to sizzle and release aroma.
Add the cooked noodles and vegetables to the bowl with the sauce. Sprinkle with scallions and crushed peanuts. Toss quickly and serve.
Tips
Proper kneading and resting are crucial for dough elasticity. Pull with even force, slapping to stretch. The oil must be very hot (smoking) to bloom the chili and garlic.
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