Biang Biang Noodles | Famous Hand-Pulled Noodles from Xi'an China

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: homemade chili oil

Homemade options can be more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are better for health.

cooked meat

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a great protein alternative.

In a large mixing bowl, add 2 cups of all-purpose flour and 1/2 teaspoon of salt.

Slowly add 3/4 cup of room temperature water while stirring with a chopstick or fork until shaggy clumps of dough form.

Once clumping, switch to hands and knead until a smoothish dough ball forms, adding moisture if the dough feels crumbly.

Drizzle a little oil over the dough or cover the bowl and let it rest for 30 minutes.

After resting, roll the dough into a thick log and cut it into eight equal pieces.

Take one piece, roll it into a mini log, flatten it, and roll it out into a long oval shape using a rolling pin or wine bottle.

Brush the rolled-out dough with neutral flavored oil and cover it to rest for another 30 minutes.

To stretch the noodles, take a rested piece, create an indentation with a chopstick, lift it, and slap it on the counter while stretching it until about 3 feet long.

Tear the noodle down the middle lengthwise where the indentation is, but not all the way through.

Repeat the stretching process with the remaining dough pieces.

Boil a pot of salted water and add the noodles, cooking for 2-3 minutes until they float and become soft.

Strain the noodles and transfer them to a serving bowl, typically serving four pieces per bowl.

In the boiling water, add bok choy to cook briefly and set aside to cool.

Top the noodles with red chili flakes, gochugaru, freshly minced garlic, and thinly sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens