This dish, known as hot oil seared biang biang noodles, features hand-ripped noodles that are stretched and bounced on the work surface, creating a distinctive sound. This bouncing sound is known as “bian” in Chinese, hence the name biang biang noodles. This oiled seared noodle preparation is a popular street food in Xi’an, China, and has gained popularity in the US thanks to Xi’an Famous Foods. There are many variations for preparing this dish, but its adaptability makes it perfect for home cooks. You can easily whip up fresh, spicy noodles in no time.
The process involves making the dough, forming it into rectangular noodle stacks, storing these stacks in the fridge for up to three days, and then cooking and assembling the noodle bowl whenever you’re ready. Simply boil the noodles, build the bowl, pour hot oil over the top, mix, and devour! With prepped noodle stacks in your fridge, you can have a meal ready in under 20 minutes. This guide will cover how to make the dough, stretch the noodles, and create the hot oil seared preparation.
To begin, combine 400 grams of flour, 8 grams of salt, and 200 grams of water in a bowl. This creates a 50% hydration dough, which will be stiff and require about 5 minutes of kneading to eliminate any dry flour.
Cover the dough and let it rest for 30 minutes to relax. After resting, knead the dough for another 3-5 minutes to develop the gluten. A longer rest time and shorter kneading period makes the process more manageable for home cooks.
After kneading, let the dough rest for 5 minutes and check for a gluten window by stretching it. The dough should become transparent before breaking. If not, let it rest and knead again. Once the gluten is formed, shape the dough into a rectangle roughly 6 inches long and 12 inches wide. Squaring the edges can aid in stretching.
Cut the dough into six equal pieces, about 2 inches wide. Each noodle sheet should weigh approximately 100 grams. Brush the pieces with neutral oil to prevent sticking, and arrange them like books in a container. Let them rest for at least one hour, or up to three days. This pre-prep allows for quick weeknight meals.
After resting, pull out the desired number of noodles (one is a typical serving). While the noodles warm up, prepare the other components. Boil a pot of water, chop vegetables (like napa cabbage, green onion, Chinese celery, and Chinese chives), and grate garlic.
For the sauce, combine 45 grams of neutral oil, a tablespoon of Chinese chili powder, and ground Sichuan peppercorns. In another bowl, create the noodle sauce with soy sauce, black vinegar, oyster sauce, salt, and grated ginger. This adds a sour element that complements the spicy chili and peppercorns.
Now, roll out a noodle stack to about 3 inches wide using a rolling pin. Create an indentation down the center with a bench scraper or chopstick to aid in ripping. Gently stretch the noodle to shoulder width, then bounce it against the work surface in an up-and-down motion while pulling. This takes practice, so don’t worry if it breaks.
Once the noodle is about four feet long, pick it up by the center and rip it down the middle.
Cook the noodles in boiling water for no more than two minutes, stirring to prevent sticking. They should be qq, a Chinese term for “toothy” or “chewy,” similar to al dente. Remove the noodles and place them in a mixing bowl. Blanch the napa cabbage in the same water.
Assemble the noodle bowl by layering the cooked noodles, noodle sauce, blanched vegetables, aromatics (like Chinese chives, celery, and garlic), and spices. Leave the spices in a pile for the hot oil.
The hot oil blooms the spices, releasing more flavor compounds. Pour the hot oil over the spices and mix everything together.
While the noodles are delicious on their own, consider adding spicy cumin lamb, a popular topping at Xi’an Famous Foods. Interestingly, this combination is not traditionally found in Xi’an, but was created by Jason Wang’s father and is now a restaurant staple. The noodles are also excellent with other meats or simply vegetables.
These biang biang noodles are incredibly chewy, elastic, and springy, making them the perfect base for countless flavor combinations. The unique spice blend provides a satisfying level of heat. Experiment with various vegetables, like bok choy or broccoli, to create a complete and delicious meal. Storing noodle stacks in your fridge allows for a quick and flavorful meal in about 20-25 minutes.
