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Biang Biang Mian (油泼扯面): Wide Hand-Pulled Noodles
More recipes: Chinese recipes · Noodle recipes · All Asian recipes
1 Std 20 Mintotal
2servings
650kcal
ChineseCuisine
Biang Biang Mian (油泼扯面): Wide Hand-Pulled Noodles
Laura Chen
2
60 Minuten
20 Minuten
650
Chinese
Main course
Biang Biang Mian are wide, hand-pulled noodles from China's Shaanxi province, known for their thick, chewy texture. You usually serve them with a spicy, aromatic sauce.
Ingredients
- 300 g all-purpose flour
- 1 tsp salt
- 150 ml warm water
- 2 tbsp vegetable oil
- 4 garlic cloves, chopped
- 2 scallions (green onions), thinly sliced
- 1 tbsp chili flakes
- 1 tsp Chinese black vinegar (Chinkiang vinegar)
- 1 tsp soy sauce
- 1/2 tsp ground Sichuan pepper
- 1/2 tsp sugar
- Extra vegetable oil, for drizzling
Instructions
- Mix the flour and salt in a bowl. Add the warm water slowly and knead into a smooth dough.
- Cover the dough with a damp cloth and let it rest for 1 hour.
- Divide the dough into equal pieces and pull each one into a flat, rectangular noodle sheet.
- Bring a large pot of water to a boil and cook the noodles for about 2-3 minutes, until they float.
- Meanwhile, heat the oil in a pan. Add the garlic, scallions and chili flakes and fry briefly.
- Drain the cooked noodles and add them to the pan. Season with the black vinegar, soy sauce, Sichuan pepper and sugar.
- Toss everything well and divide between plates. Drizzle with a little extra vegetable oil and serve right away.
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More recipes: Chinese recipes · Noodle recipes · All Asian recipes