Shaanxi Recipe
Biang Biang Noodles
Biang biang noodles are wide Shaanxi-style noodles dressed with hot oil, chile, vinegar, garlic, soy sauce, and scallions.
Why this dish works
The dish teaches the physicality of northwestern noodles. Width, chew, hot oil, vinegar, and chile define the experience.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 2 |
| Time | 1 hour |
| Core technique | Hand-pulled wide noodles |
| Heat level | Medium |
| Best with | Cucumber or greens |
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water plus more as needed
- 1/2 teaspoon salt
- Neutral oil for coating dough
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 tablespoon chile flakes
- 2 tablespoons hot neutral oil
- 1 tablespoon black vinegar
- 1 tablespoon light soy sauce
- Blanched greens, optional
Method
- Mix flour, water, and salt into a dough. Knead until smooth.
- Rest dough, then divide and coat lightly with oil.
- Stretch each piece into a wide belt-like noodle.
- Boil noodles until cooked and chewy.
- Place noodles in a bowl with garlic, scallions, and chile flakes.
- Pour hot oil over the aromatics.
- Add vinegar, soy sauce, and greens if using. Toss and serve.
Variations and substitutions
- Use very wide store-bought noodles as a shortcut.
- Add cumin lamb as a topping.
- Use more vinegar for sharper flavor.
- Use chili crisp instead of plain chile flakes.