Biáng Biáng Noodles
Biáng Biáng Noodles
Ingredients
For the Noodles
- 500 grams all-purpose flour
- 200 ml water
- 1/2 teaspoon salt
- as needed oil, for brushing dough
For the Sauce
- 3 tablespoons chili oil
- 2 tablespoons light soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, chopped
- 1 tablespoon cilantro, chopped
- 1 teaspoon Sichuan peppercorns, ground
- as needed fresh chili oil, optional, for serving
- as needed fresh cilantro, for garnish
- as needed green onions, for garnish
Instructions
- 1
In a large bowl, combine the 500 grams of all-purpose flour, 1/2 teaspoon of salt, and 200 ml of water. Mix these ingredients together until a shaggy dough forms.
⏱️ 5 min
- 2
Transfer the dough to a clean surface and knead it for 10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 40 min
- 3
After the first rest, divide the dough into 8 equal pieces. Roll each piece into a small log shape. Brush each dough log generously with oil to prevent drying. Cover the oiled dough logs with plastic wrap again and let them rest for another 30 minutes.
⏱️ 35 min
- 4
While the dough is resting, prepare the sauce. In a separate bowl, combine the 3 tablespoons of chili oil, 2 tablespoons of light soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of minced garlic, 1 tablespoon of chopped green onions, and 1 teaspoon of ground Sichuan peppercorns. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 10 min
- 5
Bring a large pot of water to a rolling boil. Take one dough log from the rested batch. On a lightly floured or oiled surface, flatten it slightly with a rolling pin.
⏱️ 2 min
- 6
Place a chopstick lengthwise down the middle of the flattened dough strip, pressing it firmly to create an indentation but not cutting through. Hold both ends of the dough and gently stretch it outwards, allowing the noodle to lengthen and thin out. Once stretched sufficiently, carefully split the noodle in half along the crease made by the chopstick. You should now have two long, wide noodles. Repeat with the remaining dough logs.
⏱️ 5 min
- 7
Carefully place the pulled noodles into the boiling water. Boil for 1-2 minutes, or until the noodles are cooked through but still have a slight chew (al dente).
⏱️ 2 min
- 8
Drain the cooked noodles well and transfer them immediately to a serving bowl. Pour the prepared sauce over the hot noodles. Optionally, add more fresh chili oil on top. Garnish with additional fresh cilantro and chopped green onions. Toss everything together and serve warm.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Biáng Biáng Noodles
For the Noodles
- 500 grams all-purpose flour
- 200 ml water
- 1/2 teaspoon salt
- as needed oil, for brushing dough
For the Sauce
- 3 tablespoons chili oil
- 2 tablespoons light soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon garlic, minced
- 1 tablespoon green onions, chopped
- 1 tablespoon cilantro, chopped
- 1 teaspoon Sichuan peppercorns, ground
- as needed fresh chili oil, optional, for serving
- as needed fresh cilantro, for garnish
- as needed green onions, for garnish
Instructions
- 1
In a large bowl, combine the 500 grams of all-purpose flour, 1/2 teaspoon of salt, and 200 ml of water. Mix these ingredients together until a shaggy dough forms.
⏱️ 5 min - 2
Transfer the dough to a clean surface and knead it for 10 minutes until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.
⏱️ 40 min - 3
After the first rest, divide the dough into 8 equal pieces. Roll each piece into a small log shape. Brush each dough log generously with oil to prevent drying. Cover the oiled dough logs with plastic wrap again and let them rest for another 30 minutes.
⏱️ 35 min - 4
While the dough is resting, prepare the sauce. In a separate bowl, combine the 3 tablespoons of chili oil, 2 tablespoons of light soy sauce, 1 tablespoon of black vinegar, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of minced garlic, 1 tablespoon of chopped green onions, and 1 teaspoon of ground Sichuan peppercorns. Mix all the sauce ingredients thoroughly until well combined.
⏱️ 10 min - 5
Bring a large pot of water to a rolling boil. Take one dough log from the rested batch. On a lightly floured or oiled surface, flatten it slightly with a rolling pin.
⏱️ 2 min - 6
Place a chopstick lengthwise down the middle of the flattened dough strip, pressing it firmly to create an indentation but not cutting through. Hold both ends of the dough and gently stretch it outwards, allowing the noodle to lengthen and thin out. Once stretched sufficiently, carefully split the noodle in half along the crease made by the chopstick. You should now have two long, wide noodles. Repeat with the remaining dough logs.
⏱️ 5 min - 7
Carefully place the pulled noodles into the boiling water. Boil for 1-2 minutes, or until the noodles are cooked through but still have a slight chew (al dente).
⏱️ 2 min - 8
Drain the cooked noodles well and transfer them immediately to a serving bowl. Pour the prepared sauce over the hot noodles. Optionally, add more fresh chili oil on top. Garnish with additional fresh cilantro and chopped green onions. Toss everything together and serve warm.
⏱️ 3 min