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Best Easy Biangbiang Noodles Recipe

Name: Best Easy Biangbiang Noodles Recipe
Total time: 55 min
Yield: 340 g
Ingredients: all-purpose flour 3 cups; water 1 cup; salt 1 tsp; garlic cloves 4 cloves; scallions 4 pieces; chili flakes 3 tbsp; vegetable oil 6 tbsp; black vinegar 3 tbsp; soy sauce 2 tbsp

Wide, belt-like noodles are splashed with sizzling chili oil, vinegar, and garlic for a dramatic Shaanxi street food experience. These hand-pulled family-style noodles are hearty, bold, and endlessly customizable with protein toppings.

Cook 55 min Difficulty NORMAL 610 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

all-purpose flour 3 cups
water 1 cup
salt 1 tsp
garlic cloves 4 cloves
scallions 4 pieces

Seasonings/Sauce

chili flakes 3 tbsp
vegetable oil 6 tbsp
black vinegar 3 tbsp
soy sauce 2 tbsp

Nutrition summary

Carbohydrates 105 g 69%

Protein 16 g 10%

Fat 16 g 21%

Serving size 340g

Cooking steps

1

Combine all-purpose flour and salt in a large bowl. Slowly pour in water, mixing and kneading until a shaggy dough forms. Knead for at least 10 minutes until smooth and elastic.
2

Cover the dough and let it rest for 1 hour at room temperature to fully hydrate and relax the gluten.
3

Divide the rested dough into 4 equal portions. Stretch each piece into a long, wide belt on a floured surface. Let the noodles rest again for 15 minutes to prevent tearing during cooking.
4

Bring a large pot of water to a rolling boil. Drop the noodles in and cook for 3–4 minutes, stirring to avoid sticking; they should be chewy but fully cooked. Drain well.
5

Finely mince garlic and slice scallions. Arrange cooked noodles in bowls and top with garlic, chili flakes, and scallion slices. Heat vegetable oil in a small pan until shimmering, then immediately pour the hot oil over the chili-garlic mixture for dramatic sizzling. Drizzle black vinegar and soy sauce on top, toss and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this Biangbiang Noodles recipe?

The core ingredient is all-purpose flour, which forms the wide, chewy noodles—a signature of Biangbiang Noodles. These noodles are hand-pulled for their distinctive texture and mouthfeel. The rich chili oil, garlic, and vinegar toppings further define its bold flavor profile.

Q. How do I control the heat for the chili oil splash step?

Heat the vegetable oil in a small pan until it’s shimmering—just before it starts to smoke. Pouring this hot oil directly onto the garlic and chili flakes activates their aroma and flavor. If the oil isn’t hot enough, the flavors won’t bloom; too hot, and you risk burning the spices.

Q. How do I ensure the noodles have the right texture and don’t tear?

Allowing the dough to rest twice (before and after stretching) is vital—this relaxes the gluten and yields elastic, chewy noodles. When cooking, maintain a rolling boil and stir gently; this prevents sticking and ensures even cooking without breaking the noodles.

Q. What’s the nutrition profile per serving for these Biangbiang Noodles?

Each serving provides about 610 kcal, with approximately 105g carbohydrates (69%), 16g protein (10%), and 16g fat (21%). This makes it hearty and energy-dense, with a balanced mix of carbs, protein, and fats for a filling meal.

Q. Are these Biangbiang Noodles vegetarian and Mediterranean diet friendly?

Yes, the noodle base and toppings contain no meat or seafood, making the recipe vegetarian. Its use of plant ingredients—flour, chili, garlic, scallion, vinegar, and oil—also fits Mediterranean diet principles, emphasizing vegetables and healthy fats.

Best Easy Biangbiang Noodles Recipe

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