Biang Biang noodles originated from the Shaanxi province, specifically from Xi'an. The name biang biang is actually the sound made during the noodle production process when the dough is hand-pulled and slapped onto the table.
This dish typically uses wide wheat noodles topped with aromatic seasonings and hot oil. It's easy and simple to make at home. You can make it even faster with store bought broad wheat noodles like Shanxi Planed or any "hand pulled" or "knife cut noodles".
Ingredient
Servings: 2
Shanxi Planed noodles (we made 4 bundles for the 2 of us). Any wide wheat noodle is fine too.
4 cloves garlic, minced
2 scallions, chopped
1 cucumber, julienned - optional (we like the crunch).
Cilantro, handful chopped
2 Tbsp Soy sauce
1 1/2 Tbsp Chinkiang Black Vinegar
1 Tbsp Sichuan Chili oil (don't have homemade? A popular brand is Lao Gan Ma)
1 to 2 Tbsp Sichuan red chili powder (depends on spice level)
4 Tbsp cooking oil
Instructions
Boil water and cook noodles according to package. Takes about 8-10 minutes depending on how firm you like it.
Drain noodles and immediately run it under cold water. If you like this dish as a "cold" noodle version, you can run it under water until cold. Transfer noodles to a plate.
Place in the center and on top of noodles: soy sauce, vinegar, chili oil, Sichuan chili powder, garlic, cucumbers, scallions, and cilantro.
Heat oil on medium-low. When the oil starts to smoke, it is ready. Pour hot oil directly over the noodle toppings, especially over the chili powder. Mix well and enjoy!
Notes:
If you're not a fan of raw garlic, we'd recommend that you boil it in water or fry it in oil first.
If you make this recipe, we'd love to see it! Tag us at @NY.Foodie on your stories & posts.
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