How to Make Biang Biang Mian

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 mixing bowl, combine 2 and 1/3 cups of bread flour and 3/4 teaspoon of salt and whisk together.

Add 1 tablespoon of vegetable oil and 1 cup of water to the flour mixture.

Use a stand mixer on low speed for 1-2 minutes to combine the ingredients into a dough, scraping down the sides of the bowl as needed.

Increase the mixer speed to medium and knead the dough for about 10 minutes until it becomes smooth and elastic.

Shape the dough into a 9-inch log and wrap it tightly in plastic wrap.

Refrigerate the dough for at least 12 hours, up to 48 hours, to relax the gluten.

Prepare a spicy chili oil by heating 1/2 cup of vegetable oil in a pot over medium-high heat.

Add 2 cloves of sliced garlic and 1 inch of sliced ginger to the hot oil and cook until the garlic is lightly browned, about 10-12 minutes.

Add 1 tablespoon of Szechuan peppercorns and 1 star anise pod to the oil and let it sizzle for a couple of minutes.

Grind 10 to 20 dried Thai chilies in a spice grinder and set aside.

Strain the hot oil over the ground chilies in a bowl to bloom the flavors, discarding the solids.

Add 2 tablespoons of soy sauce, 2 tablespoons of black vinegar, 1 tablespoon of toasted sesame oil, and 1 teaspoon of sugar to the strained oil and mix well to create the sauce.

Take the refrigerated dough out and cut it into six pieces, letting them rest for about 20 minutes on an oiled counter.

Oil the counter again and press out a piece of dough to about 7 by 3 inches.

Pick up the ends of the dough and begin to slap and pull it to stretch it to about 32 to 36 inches wide, making it thin.

To form the noodles, take the center of the stretched dough and pull it apart, cutting it in half if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens