Biang Biang Noodles

Origin

Biang biang noodles come from Shaanxi province in northwest China. The name evokes the sound of dough slapped against the counter. Extra-wide belts are torn by hand and typically dressed with a sizzling oil poured over garlic, chili, and scallions.

How to make them

1. 01

   Make a stiff wheat dough and rest it until relaxed and stretchy.

2. 02

   Roll into thick strips, then pull and slap into long, wide belts.

3. 03

   Boil until chewy-tender and drain.

4. 04

   Top with garlic, chili flakes, and vinegar; pour smoking-hot oil over to bloom aromatics.

Storage

Dough keeps refrigerated up to a day. Cooked noodles are best eaten immediately; leftovers can be refreshed briefly in boiling water.

Popular dishes

• Oil-Splashed Biang Biang

  The signature bowl: chili, garlic, and vinegar awakened with hot oil.

• Biang Biang with Braised Pork

  Wide belts under savory red-braised pork and greens.

• Tomato Biang Biang

  Tangy tomato sauce clinging to thick handmade ribbons.

• Qishan Saozi Biang Biang

  Shaanxi minced-meat sauce served over wide noodles.

• Vegetable Biang Biang

  Plenty of bok choy or spinach with the classic chili-oil dressing.