Xi’an Biang Biang noodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Rest
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
2 servings
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Calories
709 kcal
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Course
Main Course
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Cuisine
Chinese
Xi’an Biang Biang noodles
Description
The recipe for Xi’an Biang Biang noodles focuses on making a medium-firm, smooth dough from all-purpose flour, salt, and water, kneaded thoroughly either by hand or with a stand mixer. The dough rests to develop elasticity, then is divided, shaped, and coated with oil to prevent sticking. After an additional resting period, the dough pieces are flattened and hand-pulled into wide, thick noodles typical of this style.
The noodles are cooked quickly in boiling water. The accompanying seasoning blends finely chopped scallions, minced garlic, chili flakes and powder, ground Sichuan peppercorn, salt, neutral cooking oil, light soy sauce, and black rice vinegar. This combination produces a spicy, tangy, and aromatic sauce that coats the noodles.
Generally served with leafy greens such as bok choy, the dish balances the chewy, slightly thick noodles with the bright, spicy sauce. Adjustments to water ratios may be needed depending on flour brands to achieve the optimum dough consistency.
The dough can be made ahead and refrigerated; it should be brought to room temperature before shaping and pulling to maintain proper texture.
Ingredients
For the noodles
- 250 g all-purpose flour about 2 cups
- ¼ teaspoon salt
- 125 ml water ½ cup+2 teaspoon (see note 1)
- neutral cooking oil for coating the dough, generic cooking oil
For the seasoning
- 1 tablespoon scallions finely chopped
- 2 teaspoon garlic minced
- chili flakes to taste
- chili powder to taste
- ¼ teaspoon Sichuan peppercorn ground
- salt to taste
- 3 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon soy sauce light
- 1 tablespoon black rice vinegar
You may also need
- 1 head bok choy or other green leafy vegetables
Instructions
Make the dough
- If using hands: Put flour and salt into a mixing bowl. Pour water over gradually while mixing with chopsticks. Combine and knead to form the rough-looking dough. Leave to rest for 10 minutes, then knead again until it develops a medium-firm, smooth texture .
- If using a stand mixer: Add flour, salt, and water to the mix bowl. Use a dough hook to mix and knead on low speed for about 8 minutes, until a smooth dough forms.
Shape the dough
- Divide the dough into 8 equal pieces. Knead each one again, then roll it into a gherkin shape. Thoroughly coat each dough piece with oil then place them on a plate or in a container. Cover with cling film and leave to rest for 1 hour (See note 2).
Pull the noodles (please refer to the video in the post above)
- Heat up a pot of water for cooking the noodles. While waiting, flatten each dough piece into a rectangle shape with a rolling pin. Once the water begins to boil, start the process of noodle pulling.
- Press the dough down the middle lengthwise using a rolling pin or a chopstick to create an indentation (be careful not to tear the dough).
- Hold each end of the dough and gently pull to stretch it to your desired thickness. Place the stretched dough on a surface and tear it along the indentation, creating a loop-shaped noodle.
Cook the noodles
- Immediately after pulling, place the noodle into the boiling water (do not let it sit on the counter). Repeat the procedure to pull other dough pieces. Boil four noodles per portion at a time, then repeat the process to cook the other portion.
- When the noodles are nearly cooked through, add bok choy and blanch for 20 seconds.
Season the noodles
- Put the drained noodles and blanched bok choy into 2 serving plates or bowls. Top them with chopped scallions, minced garlic, chili flakes, chili powder, ground Sichuan pepper, and salt.
- Heat up the oil in a small pan. When it starts to smoke, pour it over the aromatics and spices to sizzle. Add light soy sauce and black rice vinegar. Stir to coat the noodles evenly.
Notes
- Adjust the flour-to-water ratio as needed since measuring flour by cups can vary; aim for a medium-firm, smooth dough.
- The dough can be refrigerated for next-day use; allow it to return to room temperature before shaping and pulling noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 709kcal | 35% |
| Carbohydrates | 107g | 36% |
| Protein | 21g | 42% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 33g | 194% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Sodium | 646mg | 27% |
| Potassium | 1225mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 18796IU | 376% |
| Vitamin C | 191mg | 212% |
| Calcium | 470mg | 47% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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