Shaanxi Hot-Oil Biang Biang Noodles
Broad hand-pulled Shaanxi noodles are topped with garlic, spring onion and chilli, then awakened with sizzling hot oil and black vinegar.
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1 hr 40 mintotal
40 min hands-on1 hr hands-off
Prep 25 min · Cook 15 min
- Serves
- 2
- Difficulty
- Hard
- Spice
- Spicy
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Allow 60 minutes of inactive dough resting; the rested dough stretches into wide noodles instead of springing back.
Method
Combine the measured flour with part of the measured salt. Add the room-temperature measured water gradually while mixing, then knead for 8 to 10 minutes until the dough is smooth and firm.
8–10 min
Coat the dough lightly with part of the measured neutral oil, cover it and let it rest for 60 minutes at room temperature.
1 hr
Bring a large pot of the additional water to a boil and season it with the remaining measured salt. Divide the rested dough into evenly sized pieces and flatten each piece into a short oval.
Press a groove along the centre of each oval, then stretch and slap it gently against the work surface until it forms a broad ribbon about 3 mm thick. Split the ribbon along the groove without separating one end.
Cook the noodles in batches for 2 to 3 minutes, until they float and are cooked through while remaining chewy. Drain well and divide them between bowls.
2–3 min
Place the measured garlic, spring onion greens and chilli flakes on the noodles. Heat the remaining measured neutral oil until shimmering but not smoking, then pour it carefully over the aromatics so they sizzle.
Add the measured soy sauce, Chinese black vinegar and sugar. Toss thoroughly until every noodle is evenly seasoned, then serve immediately.
How to tell it's done
The noodles should be broad, smooth and pleasantly chewy, with no raw flour at the centre and no greasy pool at the bottom of the bowl.
Getting it right
Tip
A full rest is essential for extensibility. If the dough springs back strongly while stretching, cover it and let it relax for a few more minutes.
What to serve it with
Serve immediately with a simple blanched vegetable or a cool cucumber side dish.
Common mistakes
- The noodles snap or spring back instead of stretching wide.
- Give the dough the full rest and keep the strips lightly oiled. If a strip resists, let it rest a few more minutes before pulling again.
Substitutions
- All-Purpose Flour — Whole Wheat Flour may replace part of the flour, but the noodles will be less elastic and more rustic.
- Chilli Flakes — Red Chilli Powder may be used sparingly, but it disperses more evenly and will not give the same toasted chilli texture.
Storing and reheating
Biang biang noodles are best just pulled and dressed, but leftovers can be refrigerated for up to 2 days. Reheat with a splash of water until hot; freezing cooked noodles is not recommended.
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