Biang Biang Mian
If you like the spicy, cumin-heavy, hand-ripped noodles from places like Xi'an Famous Foods, this is my version. The key is the chewy, hand-pulled noodles and the intensely aromatic and savory beef sauce. Making the noodles by hand is the fun part, so don't be intimidated by it.
Ingredients
For the Noodles
- 3 cups bread flour
- 3/4 teaspoon salt
- 1 cup plus 1.5 tablespoons water
- 1.5 tablespoons vegetable oil
For the Sauce
- 3 tablespoons vegetable oil
- 3/4 medium onion thinly sliced
- 7-8 cloves garlic minced
- 1.5-inch piece of ginger minced
- 1.5 tablespoons cumin powder
- 1.5 teaspoons coriander powder
- 3/4 teaspoon ground white pepper
- 3/4 lb thinly sliced beef or lamb
- 1.5 tablespoons low-sodium soy sauce
- 1.5 tablespoons Shaoxing wine
- 1 tablespoon Chinese black vinegar
- 1/4 cup plus 2 tablespoons chili oil
- 3/4 teaspoon salt
For Assembly & Garnish
- 5-6 white cabbage leaves torn into pieces
- 1.5 tablespoons toasted white sesame seeds
- 3 stalks of scallions thinly sliced
Instructions
- Combine flour, salt, and water in stand mixer. Knead with dough hook 20-25 minutes until smooth and elastic.
- Transfer to oiled bowl, cover and rest 1 hour.
- Heat oil in wok over medium heat. Cook onions 3-5 minutes until soft. Add garlic and ginger, cook 2 minutes.
- Add cumin, coriander, white pepper. Stir-fry 1 minute.
- Add beef, stir-fry 3-5 minutes until caramelized.
- Add soy sauce, wine, vinegar, chili oil, salt. Stir-fry 2 minutes. Transfer to large bowl.
- Bring pot of salted water to boil.
- Roll rested dough into 10x4 inch rectangle. Cut into 12 pieces. Rest 10 minutes.
- Pull each piece into 2-foot noodle, tear lengthwise if desired.
- Cook noodles in boiling water 45-60 seconds until floating.
- Transfer cooked noodles to sauce bowl.
- Add cabbage to last batch, cook 30-45 seconds until wilted.
- Toss noodles and cabbage with sauce. Garnish with scallions and sesame seeds.
Notes
Noodles must be served immediately. Dough resting time is essential for proper stretching.