Biang Biang Noodles

Shaanxi cuisine is mainly famous for its simple and delicious cuisine. Because a long time ago, the people of Shaanxi were working hard, so there was almost no cooking time. So the smart Shaanxi people creat the most delicious food, which can make in the shortest time.

What are biang biang noodles?

The biang biang noodle is a traditional Chinese noodle dish in Guanzhong, Shaanxi. It was named because of the sound of “biang, biang” in the production process.

Biang biang refers to the flour that is made from wheat in Guanzhong. It is usually hand-drawn to grow thick noodles. It is made from fine flour and is mixed with soy sauce, vinegar, monosodium glutamate, pepper, and other ingredients into the noodle soup. Add the noodles and sprinkle with the hot vegetable oil.

The key to making biang biang noodles:

1. Noodles should be made on the spot
2. The oil should be splashed in time
3. Seasoning should be enough fragrance!

The legend of the biang biang noodles:

In ancient times, a poor student from eastern Shaanxi is going to the capital city of Xianyang to take the emperor exam. But unfortunately encountered robbery, all valuable things have been robbed. To rush to the exam, he had to beg on the road.

After eight days and eight nights, the student finally arrives at the capital of Xianyang. At this time, he was hungry and thirsty, just to see a noodle restaurant. He knows that people in the city are good at doing business, and it is very difficult to beg for food. So he has to find another way to get food.

After he communicated with the noodle restaurant owner, he learned that the noodle restaurant was worry about no one can make a suitable sign. He knew that this was a rare opportunity. So he combined his knowledge and hard experience to create the Chinese characters of baing baing and made a signboard. His efforts were appreciated by the boss and changed to a large bowl of noodles, and he also received the boss’s blessing for his exam.

Later, the student passed the emperor exam and became a powerful official in several places. Biang biang noodles were also beginning to become famous.

Biang Biang Noodles Recipe:

INGREDIENTS
• 500g flour
• 1 teaspoon salt
• 1 tablespoon chili powder
• 3 vegetables, minced
• 2 green onion, chopped
• 1 tablespoon vinegar
• 2 medium cloves of garlic, minced
• 1 tablespoon light soy sauce
• 1 teaspoon vegetable oil
• 1 tablespoon thirteen-spices

INSTRUCTIONS
1. Mix 500g flour, 230g water, and 3g salt in a large bowl by hand .

3. If it still won’t stretch, try adding a tablespoon of water and kneading to incorporate the water by hand. If the dough is a bit sticky, sprinkle in some flour and knead it for another 3-5 minutes. Knead the dough for few times and divide it into a few equal pieces.

4. Knead each dough again and roll it into strip shape.

5. Thoroughly coat each dough strip with oil, then place them on a plate. Cover the dough with cling film and leave it to rest for at least 40 minutes.

6. Place dough cut-side up on the work surface and press down each dough strip to flatten with a rolling pin.

7. Using your thumbs and forefingers, pull noodles until they are shoulder length. Slap noodles down on the work surface two times to stretch even further. Break it apart from the middle line to make a loop.

8. Put the noodle into the boiling water. Pour 1/2 bowl cold water and cook until the water boiling. Then add vegetables and continue cooking until boiling again. Transfer it in a bowl.

9. Sprinkle green onion, garlic, chili powder, salt, vinegar, thirteen-spices, and light soy sauce on the noodles.

10. Heat a wok with oil. When the oil starts to smoke, pour it over the seasoning. Serve.

Print Recipe

5 from 6 votes

BIANG BIANG NOODLES

Biang biang refers to the flour that is made from wheat in Guanzhong. It is usually hand-drawn to grow thick noodles.

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: Main Course

Cuisine: Chinese

Keyword: Biang Biang Noodles

Servings: 3

Calories: 958kcal

Ingredients

• 500g flour
• 1 teaspoon salt
• 1 tablespoon chili powder
• 3 vegetables minced
• 2 green onion chopped
• 1 tablespoon vinegar
• 2 medium cloves of garlic minced
• 1 tablespoon light soy sauce
• 1 teaspoon vegetable oil
• 1 tablespoon thirteen-spices

Instructions

• Mix 500g flour, 230g water, and 3g salt in a large bowl by hand .
• Knead the dough until well combined and smooth. Cover with cling film then leave to rest for at least 30 minutes.
• If it still won’t stretch, try adding a tablespoon of water and kneading to incorporate the water by hand. If the dough is a bit sticky, sprinkle in some flour and knead it for another 3-5 minutes. Knead the dough for few times and divide it into a few equal pieces.
• Knead each dough again and roll it into strip shape.
• Thoroughly coat each dough strip with oil, then place them on a plate. Cover the dough with cling film and leave it to rest for at least 40 minutes.
• Place dough cut-side up on the work surface and press down each dough strip to flatten with a rolling pin.
• Using your thumbs and forefingers, pull noodles until they are shoulder length. Slap noodles down on the work surface two times to stretch even further. Break it apart from the middle line to make a loop.
• Put the noodle into the boiling water. Pour 1/2 bowl cold water and cook until the water boiling. Then add vegetables and continue cooking until boiling again. Transfer it in a bowl.
• Sprinkle green onion, garlic, chili powder, salt, vinegar, thirteen-spices, and light soy sauce on the noodles.
• Heat a wok with oil. When the oil starts to smoke, pour it over the seasoning. Serve.

Notes

1. Noodles should be made on the spot

2. The oil should be splashed in time

3. Seasoning should be enough fragrance!