Chinese · medium
Qishan Saozi Biang Biang
Shaanxi minced-meat sauce served over wide noodles.
Steps
- 01
Cook wide biang biang noodles until chewy and wide ribbons are tender. Drain into a heatproof bowl over garlic, chili, and green onion.
~6 min
- 02
Heat oil until shimmering-hot; pour over aromatics to bloom. Add soy, vinegar, and any pork/tomato/veg. Toss hard.
~6 min
- 03
Serve immediately with extra chili oil.
~1 min
Tips
- The oil must be hot enough to sizzle the chili—listen for the crackle.
- Wide noodles want bold, oily seasoning.