today is May 22, 2022
Learn how to make Xi’an hand-pulled long, flat, and wide wheat noodles. They are easier to make than you think and so delicious when you toss them in this simple savory, spicy, tangy, umami sauce.
The name biang biang comes from the sound that it makes when slapping the dough on the countertop while pulling the noodles long and wide. You will hear the “biang…biang” sound. This biang biang noodles are originated in the city of Xi’an. It’s been around for thousands of years. Because of the wide and flat shape, some call it the belt noodles, because it shapes like a belt. The noodles are thick and chewy and usually served in savory, spicy, tangy and umami sauce. Some may add a protein like minced meat, tofu, etc to make it a complete meal. Otherwise, it can be a perfect side dish too.
Just to set your expectation from the beginning 😉 This biang biang noodle is easy to make, BUT, it needs time. Most of the time is pretty much resting the dough, which is passive waiting time. The resting allows the dough to be stretched and pulled without breaking. So you cannot skip the resting part.
The noodle dough only needs 3 ingredients:
1. All-purpose flour
I use all-purpose flour with a gluten content of about 11.7%. I don’t recommend using bread flour as it will make the noodle difficult to pull due to the higher gluten content.
2. Salt
You just need a pinch of salt here. It provides flavor and also help to strengthen the gluten structure
3. Water
Room temperature water is used to prepare the dough
You need very minimal kneading to prepare the dough and no machine is needed.
1. Combine all-purpose flour, salt, and water. Stir with a chopstick/spatula at first into crumbly dough and then knead with your hand just to form a rough dough
2. Cover and let the dough rest for 20 minutes. This is a short autolyse process. We hydrate the flour and let it rests to let the enzyme starts the gluten formation process. It’s magical really!
3. Go back to knead the dough for about 1-2 minutes by hand and you will see the dough transform into a smooth dough (thanks to the autolyse)
4. Divide the dough into 6 pieces. Fold the edge of each dough into center and then put it on counter top, seam side down with your palm on top and roll it into a round ball. Repeat with the rest
5. Cover with a damp towel or plastic wrap and let them rest for another 15 minutes. This is to relax the gluten (after all that rolling)
6. Roll the dough out into an oval shape, roughly about 6-7 inch in length. Then use a chopstick or a skewer to create an indentation in the middle. Repeat with the rest
7. Coat each dough with some oil and put on a plate. Cover and let them rest for 2 hours. It is important to let them rest this long
1. Bring a large pot of water to a boil while you start working on the dough
2. Work with one dough at a time. Hold the dough on each end and slowly pull it to about 10 inches or more and then slap the dough on the countertop several times as you continue to gently pull(you will hear the “biang biang” sounds, hence the name!). The slapping helps you to stretch the noodles
3. Then start from the middle and rip the noodle apart, following the indentation you made with the chopstick/skewers earlier. Now you have these belt-shaped noodles. Continue with the rest of the dough
1. When the water comes to a boil, add the pulled noodles and stir a bit to prevent the noodles from sticking to the bottom of the pot. Cook for about 1 minute. Do not overcook them
2. Transfer the noodles to a large serving bowl. Do not rinse with water as we want the sauce to cling to the noodles
The tossing sauce is savory, spicy, tangy, and umami.
1. Combine the soy sauce, black vinegar, chili powder, sugar, minced garlic, chopped scallion, and salt in a heat-proof bowl
2. Heat about 3 Tablespoons of oil until it is really hot. Carefully pour this hot oil over into the bowl with all the ingredients you prepare earlier. This really brings out the flavor of the sauce
4. Pour this over the cooked biang biang noodles and toss to make sure the sauce coats the noodles evenly
This biang biang noodle are so delicious. I love the rustic look and the chewy noodles.
1. You can prepare the dough up to the part where we rest it for 2 hours. But instead of resting it for 2 hours, you let it rests in the fridge overnight 2. When you are ready to use the dough, let it comes to room temperature before you pull the noodles, this may take 2-3 hours. You don’t want to pull the cold dough as it won’t be elastic
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Prep Time 40 mins
Cook Time 5 mins
Resting time: 2 hrs
Total Time 2 hrs 45 mins
Servings 2 servings
Combine all-purpose flour, salt, and water. Stir with a chopstick at first into crumbly dough and then knead with your hand just to form a rough dough
Cover and let the dough rest for 20 minutes. This is a short autolyse process. We hydrate the flour and let it rests to let the enzyme starts the gluten formation process. It’s magical really!
Go back to knead the dough for about 1-2 minutes by hand and you will see the dough transform into a smooth dough (thanks to the autolyse)
Divide the dough into 6 pieces. Fold the edge of each dough into center and then put it on countertop, seam side down with your palm on top and roll it into a round ball. Repeat with the rest
Cover with a damp towel or plastic wrap and let them rest for another 15 minutes. This is to relax the gluten (after all that rolling)
Roll the dough out into an oval shape, roughly about 6-7 inch in length. Then use a chopstick or a skewer to create an indentation in the middle. Repeat with the rest. Coat each dough with some oil and put on a plate. Cover and let them rest for 2 hours. It is important to let them rest this long
Bring a large pot of water to a boil while you start working on the dough. Work with one dough at a time. Hold the dough on each end and slowly pull it to about 10 inches or more and then slap the dough on the countertop several times as you continue to gently pull(you will hear the “biang biang” sounds, hence the name!). The slapping helps you to stretch the noodles
Then start from the middle and rip the noodle apart, following the indentation you made with the chopstick/skewers earlier. Now you have these belt-shaped noodles. Continue with the rest of the dough
When the water comes to a boil, add the pulled noodles and stir a bit to prevent the noodles from sticking to the bottom of the pot. Cook for about 1 minute. Do not overcook them
Transfer the noodles to a large serving plate. Do not rinse with water as we want the sauce to cling to the noodles
Combine the soy sauce, black vinegar, chili powder, sugar, minced garlic, chopped scallion, and salt in a heat-proof bowl
Heat about 3 Tablespoons of oil until it is really hot. Carefully pour this hot oil over into the bowl with all the ingredients you prepare earlier. This really brings out the flavor of the sauce
Pour this over the cooked biang biang noodles and toss to make sure the sauce coats the noodles evenly. Serve
Serving: 1 serving Calories: 585 kcal Carbohydrates: 82 g Protein: 12 g Fat: 23 g Saturated Fat: 2 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 14 g Trans Fat: 1 g Sodium: 776 mg Potassium: 234 mg Fiber: 4 g Sugar: 3 g Vitamin A: 1263 IU Vitamin C: 2 mg Calcium: 42 mg Iron: 6 mg
Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.