🍜 Biang biang noodles

Name: Biang biang noodles
Total time: 90 min
Yield: 2
Cuisine: China · Shaanxi
Ingredients: 300 g plain flour; 160 ml water and 1/2 tsp salt; 4 garlic cloves, minced; 2 tsp chilli flakes; 1/2 tsp ground Sichuan peppercorn; 2 scallions, chopped; 4 tbsp vegetable oil; 2 tbsp black vinegar; A handful of greens (bok choy or spinach)

Origin: China · Shaanxi

542kcal

per serving · 350 g

155kcal

per 100 g

18 gProtein5 g / 100 g

18 gFat5 g / 100 g

84 gCarbs24 g / 100 g

Biang biang noodles are extra-wide, hand-pulled wheat noodles from Shaanxi, as broad as a belt and pleasantly chewy. In the classic oil-splashed version, the hot noodles are topped with garlic, chilli flakes, ground Sichuan peppercorn and scallions, and smoking-hot oil is poured over to make them sizzle. A splash of black vinegar is stirred in at the table, giving a spicy, numbing and tangy bowl.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: wide noodles

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

wide noodleschili oilgarlicsichuan peppercornsvinegarscallion

Recipe

2 servings90 min

Ingredients

300 g plain flour
160 ml water and 1/2 tsp salt
4 garlic cloves, minced
2 tsp chilli flakes
1/2 tsp ground Sichuan peppercorn
2 scallions, chopped
4 tbsp vegetable oil
2 tbsp black vinegar
A handful of greens (bok choy or spinach)

Method

Mix the flour, salt and water into a firm dough, knead for 10 minutes, then cover and rest for at least 1 hour.
Divide into 6 pieces, roll each into a flat strip, brush lightly with oil and rest for another 15 minutes.
Bring a large pot of water to the boil. Press each strip flat, then pull it gently into a long, wide ribbon, slapping it against the counter as you stretch.
Boil the noodles for 2–3 minutes with the greens, then drain and place in bowls.
Top with the garlic, chilli flakes, Sichuan peppercorn and scallions. Heat the oil until just smoking and pour it over so it sizzles.
Add the vinegar and a pinch of salt and mix well before eating.

How to make it lighter

The hot oil is where most of the extra calories come from: 1 tbsp per bowl still gives the sizzle (1 tbsp oil ≈ 120 kcal).
Add plenty of greens and bean sprouts to the bowl so a smaller portion of noodles feels just as filling.
Make the noodles thinner and take a smaller nest — wide noodles are dense, and a portion adds up quickly.

History

Biang biang noodles come from the Guanzhong plain around Xi'an in Shaanxi province, a wheat-growing region famous for its noodles. The name is often explained as the sound of the dough slapping against the work surface as it is stretched, and the character for "biang" is famous as one of the most complicated in Chinese writing. The dish has become widely known abroad through Xi'an-style noodle shops.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →