Biang Biang Noodles
Xi'an-style hand-pulled noodles are all about that chewy texture and the cumin-heavy meat sauce - it's way more aromatic than regular Chinese noodles. The fun part is slapping the dough on the counter to stretch it; the noodles cook in under a minute once you pull them, so you work in batches right into the boiling water.
Ingredients
For the Noodles (Yields 2-3 Servings)
- 2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons water
- 1 teaspoon kosher salt
- Neutral oil for coating
For the Sauce
- 1/4 cup low-sodium soy sauce
- 1.5 tablespoons Chinese black vinegar
- 1.5 tablespoons oyster sauce
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon kosher salt
For Assembly
- 1/4 cup neutral oil
- 4-5 leaves Napa cabbage thinly sliced
- 4 cloves garlic minced
- 2 scallions thinly sliced
- 1 teaspoon ground Sichuan peppercorns
- 1 teaspoon Chinese red chili flakes
Instructions
- Mix flour and salt in bowl, gradually add water to form shaggy dough.
- Knead dough 5 minutes, rest 30 minutes covered.
- Knead another 3-5 minutes until smooth, roll into rectangle, cut into 6 strips.
- Coat strips generously with oil, cover and rest 2 hours at room temperature.
- Whisk sauce ingredients together in small bowl.
- Bring large pot of salted water to boil.
- Flatten one dough strip, press line down center with chopstick.
- Pull strip to shoulder width, bounce against counter to stretch to 4 feet.
- Tear strip along center line, drop both noodles in boiling water.
- Cook noodles 90 seconds to 2 minutes.
- Add Napa cabbage last 30 seconds of cooking.
- Strain noodles and cabbage into bowls.
- Pour sauce over noodles.
- Top with garlic, scallions, Sichuan peppercorns, and chili flakes.
- Heat oil to 375F until shimmering.
- Pour hot oil over aromatics, toss everything together and serve.
Notes
Dough can be refrigerated up to 3 days after oiling. Bring to room temperature before pulling.