Biang Biang Noodles

Experience the bold and vibrant flavors of Xi’an with homemade Biang Biang Noodles, hand-pulled "belt" noodles known for their wide, chewy texture and dramatic preparation. This authentic recipe takes you through the art of creating silky, elastic noodles from scratch, perfectly paired with a sizzling, aromatic chili-garlic oil infused with soy sauce, black vinegar, cumin, and Sichuan pepper. Topped with tender blanched pak choi and tossed in the umami-rich sauce, each bite delivers a comforting heat and tangy depth that’s irresistibly satisfying. Perfect for adventurous home cooks, this dish is a showstopper for anyone craving authentic Chinese street food flavors in their own kitchen. Serve these noodles fresh and enjoy a true taste of tradition!

Nutriscore Rating: 69/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 4

Ingredients

• 400 grams All-purpose flour
• 200 milliliters Water
• 1 teaspoon Salt
• 4 tablespoons Vegetable oil
• 4 cloves Garlic
• 2 tablespoons Dried red chili flakes
• 2 tablespoons Soy sauce
• 1 tablespoon Black vinegar
• 3 pieces Chopped scallions
• 1 teaspoon Cumin powder
• 1 teaspoon Ground Sichuan pepper
• 200 grams Pak choi

Directions

Step 1

In a large bowl, combine the all-purpose flour with the salt and gradually add in water. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2

After resting, knead the dough again briefly for about 5 minutes. Divide the dough into 8 equal pieces, rolling each into a log shape. Coat each piece with vegetable oil, cover, and let rest for another 30 minutes to relax the gluten.

Step 3

On a well-oiled surface, take each dough piece and flatten it into a long strip using your fingers. Gently pull and stretch the strip until it becomes a long, flat noodle about 5-8 cm wide (like a belt). Continue this process with all pieces.

Step 4

Bring a large pot of water to a boil and cook the noodles for about 3-4 minutes until they are cooked through and chewy. Remove and drain the noodles, setting them aside.

Step 5

For the sauce, finely mince the garlic cloves. In a small saucepan, heat 2 tablespoons of vegetable oil until hot, then pour the oil over the garlic and chili flakes in a heatproof bowl. This will sizzle and release a spicy aroma, forming the base of the seasoning.

Step 6

Add soy sauce, black vinegar, chopped scallions, cumin powder, and ground Sichuan pepper to the garlic-chili oil mixture. Stir to combine all ingredients.

Step 7

Lightly blanch the pak choi in boiling water for about 1 minute, just until wilted. Drain and set aside.

Step 8

In a serving bowl, place a portion of the cooked noodles and top them with the sauce and blanched pak choi.

Step 9

Gently toss the noodles to coat them in the sauce. Repeat for remaining servings and serve immediately.

Nutrition Facts

Serving size	976.1 grams (976.1g)

Amount per serving	% Daily Value*
Calories	2028

Total Fat 58.60g	75%
Saturated Fat 8.40g	42%
Polyunsaturated Fat 33.70g
Cholesterol 0mg	0%
Sodium 3800mg	165%
Total Carbohydrate 327.10g	119%
Dietary Fiber 18.50g	66%
Total Sugars 7.20g
Protein 51.50g	103%

Vitamin D 0IU	0%
Calcium 463mg	36%
Iron 24mg	136%
Potassium 1569mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 10.1%

Carbs: 64.1%