Why you’ll love this recipe
- Ultimate Texture: Hand-stretching the dough creates a unique “irregular” thickness that is incredibly chewy and catches the sauce perfectly.
- Aromatic Heat: The “sizzling oil” technique blooms the chili powder and garlic instantly, creating a deep, smoky fragrance.
- Simple Ingredients: Despite its impressive look, this recipe uses pantry staples like flour, oil, and vinegar to create a restaurant-quality meal.
Key Ingredients
- Chinese Chili Pepper Powder: Provides a bright red color and a moderate, aromatic heat that defines Shaanxi cuisine.
- All-Purpose Flour: The protein content is just enough that allows for the gluten development needed to stretch the noodles without breaking.
- Black Vinegar: Adds a necessary tangy brightness that cuts through the richness of the hot oil.
✅Quick Tips: Let the dough rest for at least 20minutes (1 hour is best) to allow the gluten to relax; this ensures the noodles stretch smoothly without snapping.
Key Steps
- Step 1: Prepare a smooth dough and let it rest twice to ensure maximum elasticity for stretching.
- Step 2: Stretch and “bang” the dough on the counter to create long, wide, and chewy ribbons.
- Step 3: Boil the noodles until they float, then top with aromatics and chili powder.
- Step 4: Pour smoking-hot oil directly over the garlic and chili to release the flavors instantly.
Easy Biang Biang Noodles (Chinese Homestyle)
Thick, hand-pulled noodles tossed in a fragrant chili oil sauce with garlic and vinegar. Bold, chewy, and deeply comforting.
Ingredients:
Instructions
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Mix the flour, salt and water, knead until not sticky to hands. Cut into slices about 70-80g each. Roll into cylinder shape and brush olive oil. Let it sit for at least 20mins. Knead until super smooth, and let it sit for an hour. Can also sit overnight in the fridge at the 2nd rest.
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When noodle has been waited for the second time, roll into a thinner sheet, and then pick up both end, slam on the counter as hard as you can. For a thinner piece of noodle, you can stretch through the middle.
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Boil a pot a water and cooked the noodle for about 5 minutes until floating.
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Add chopped scallion, chili pepper powder, set aside the cook the oil.
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For spicy hot chili oil. On a wok or nonsticky pan, add in cooking oil, cook until slightly smoking.
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Add veggie of your choice as a topping, minced garlic, chinese pepper flour, on top of cooked biang noodle, and pour boiling oil over..
Noodles, Hand-pulled, Chili oil, Chinese, Spicy
