Spicy Xi'an Biang Biang (Hand-Pulled) Noodles from Emerald Chan | Recipe Drop | Food52

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.

Start by measuring 2 and 1/2 cups of all-purpose flour (300 g) into a mixing bowl.

Add salt to the flour for flavor and texture.

Using chopsticks, drizzle water over the flour and mix until the flour is saturated.

Once the flour starts to clump together, switch to using your hands to gather the dough.

Knead the dough for about 5 minutes until it forms a shaggy ball, ensuring there are no dry or wet spots.

Cover the dough with a wet tea towel or plastic wrap and let it rest for about 10 minutes.

After resting, knead the dough for another 6 to 8 minutes until it becomes smooth and elastic.

Cut the dough into eight equal portions and roll each portion into a sausage shape.

Coat each sausage with a little neutral oil to seal in moisture and prevent drying out.

Wrap the sausages in plastic wrap and let them rest at room temperature for about 3 hours.

Prepare the sauce by mixing ground red chili flakes, gochugaru, cumin, black vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves.

After 3 hours, check the dough; it should stretch without ripping.

Roll out each dough portion into flat noodles about 2 to 2 and 1/2 inches wide.

Use a chopstick to make an indent across the center of each noodle to guide the stretching.

Stretch the dough by grabbing the ends and moving your wrists up and down until the dough slaps the work surface, adjusting grip as necessary to prevent ripping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens