Biang Biang Noodles

Name: Biang Biang Noodles
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 35 min
Cuisine: Chinese, Asian
Ingredients: 2 cups all purpose flour; 125ml water; 1/4 teaspoon salt; 3 tablespoons light cooking oil; 3 tablespoons light cooking oil; 1 tablespoon finely chopped green onion; 2 teaspoons fresh garlic, minced very fine; Chili flakes to taste; Chili powder to taste; 1/4 teaspoon sichuan pepper; Salt to taste; 2 teaspoons light soy sauce; 1 tablespoon black vinegar; Optional: any steamed greens like spinach or Chinese broccoli, bok choy, or cabbage.

14 steps

Prep:1h 30minCook:5min

I made these delicious noodles after coming home from Los Angeles, unsatisfied with not finding them anywhere! These are elastic, wide belt noodles, dressed in a black vinegar and garlic dressing with loads of chilies.

Updated at: Thu, 17 Aug 2023 05:09:47 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories659.7 kcal (33%)

Total Fat22.5 g (32%)

Carbs100 g (38%)

Sugars1.6 g (2%)

Protein14.7 g (29%)

Sodium1072.8 mg (54%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

For the dough:

2 cupsall purpose flour

125mlwater

¼ teaspoonsalt

3 tablespoonslight cooking oil

For the dressing:

3 tablespoonslight cooking oil

1 tablespoongreen onion

finely chopped

2 teaspoonsfresh garlic

¼ teaspoonsichuan pepper

salt

to taste

2 teaspoonslight soy sauce

1 tablespoonblack vinegar

greens

steamed, like spinach or Chinese broccoli, bok choy, or cabbage

Instructions

Step 1

For the dough:

Step 2

Mix flour, water and salt in a bowl. Knead by hand until well combined and very smooth. Set aside.

Step 3

Divide the dough into 8 equal pieces. Knead each one again and roll it into a long, thick rope.

Step 4

Thoroughly coat each dough piece with oil then place them on a plate. Cover with plastic wrap and let them rest for 1 hour.

Step 5

Put a large pot of water to boil. While waiting, flatten each dough piece into a rectangle shape with a rolling pin.

Step 6

When the water begins to boil, start the process of pulling the noodles carefully, while banging the long wide strip on the counter.

Step 7

Press the dough in the middle lengthways using a chopstick to slightly indent the dough for splitting later.

Step 8

Hold each end of the dough with your thumbs secured, and pull gently until it stretches to your preferred thickness. I like mine thinner than normal because they swell up after cooking quite a bit.

Step 9

Put the noodle on a surface. Break it apart from the middle line to make a loop.

Step 10

Put the noodle into the boiling water. Repeat the procedure to pull other noodles. Cook a little bit at a time. They take about 1 minute to cook thoroughly. When cooked, place into a bowl large enough to mix.