Biangbiang Noodles
油泼扯面
Biangbiang noodles are one of Shaanxi's most iconic dishes - thick, hand-pulled noodles served with generous amounts of chili oil, garlic, vinegar and soy sauce.
Cultural Note
Biangbiang noodles are named after the biang sound the dough makes when slapped on the work surface. This Chinese character is one of the most complex, and most Chinese people cannot write it. It has become a cultural phenomenon. These noodles are thick and filling, considered one of the iconic dishes of Shaanxi cuisine.
Ingredients
- 300 g bread flour
- 100 ml water
- 1/2 tsp salt
- Topping: 3 tbsp chili flakes
- Topping: 3 cloves garlic (minced)
- Topping: 2 tbsp light soy sauce
- Topping: 2 tbsp black vinegar
- Topping: 1 tbsp vegetable oil (heated until smoking)
- Topping: Bok choy
- Topping: Bean sprouts
Instructions
- Add flour and water and mix into a smooth dough, let it rest for 30 minutes
- Roll the dough into thin sheets and cut into desired shapes
- Prepare side dishes and condiments
- Boil water in a pot, add pasta and cook until cooked, take out
- Mix the pasta and side dish seasonings evenly
- Plate and serve