I absolutely adore this recipe because it lets me unleash my inner chef with homemade noodles that pack a fiery, flavorful punch and make my taste buds dance with joy. Plus, the aromatic combination of garlic, Sichuan peppercorns, and chili flakes gives these noodles a mouthwatering aroma that reminds me of my favorite street food adventures.
Noodles biang biang are a wonderful, chewy dish that I adore for their wonderful flavors and simple components. The stretch of the noodle, made from nothing but all-purpose flour, water, and salt, is the perfect match for the aromatic punch of garlic, dusted with chili flakes and Sichuan peppercorns, that hits you when you take your first bite.
My favorite part, though, has to be the soy sauce and Chinese black vinegar. This indispensable duo adds the kind of umami and “tang” that every good noodle dish should have.
Ingredients
The main carbohydrate source and the key to noodle texture is all-purpose flour.
Sichuan peppercorns: Add numbing spice; boost metabolism.
Chili flakes: Supply heat and warmth; plentiful in antioxidants.
Garlic: Boosts the savory depth of dishes; bolsters immune health.
Vinegar, black (Chinese): Provides a complex, tangy flavor; beneficial for digestion.
Soy sauce: Provides umami flavor and adds a level of saltiness.
Sesame oil: Adds a rich nuttiness and comes from a healthful fat source.
Green onions: Contributes to freshness.
High in vitamins.
Ingredient Quantities
- 2 cups all-purpose flour
- 3/4 cup water
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon sesame oil
- Fresh cilantro for garnish (optional)
Instructions
1. In a large bowl, mix together the all-purpose flour and salt. Gradually incorporate water, mixing with a spoon or your hands until a dough begins to form.
2. On a surface lightly dusted with flour, work the dough with your hands for about 10 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough seems too sticky to work with. When you’re finished kneading, shape the dough into a ball. Cover it with a damp cloth, or something like a large napkin, and let it rest for about 30 minutes.
3. The dough, which has rested, is separated into four equal parts. Each part is rolled into a log and slightly flattened with the hands.
4. Apply vegetable oil to each piece of dough and allow it to rest for an additional 10 minutes.
5. On a floured surface, roll the dough pieces into thin strips approximately 1/4 inch thick.
6. Using a sharp knife, cut each strip into noodles approximately 1 inch wide. Grasping both ends, gently pull and stretch the noodles by slapping them against the counter.
7. Fill a big pot with water and bring it to a boil. When the water is boiling, add the noodles. Cook the noodles for 3 to 4 minutes—no more, no less—until they are thoroughly cooked. Drain the noodles and set them aside.
8. In a small saucepan, put the vegetable oil and warm it over medium heat. Add the minced garlic, green onions, and Sichuan peppercorns, and fry until fragrant but not burnt.
9. Remove the saucepan from the heat, and mix in the following: chili flakes, soy sauce, Chinese black vinegar, and sesame oil. Stir well to combine.
10. Over the cooked noodles, pour the sauce mixture, hot and raring to go. Toss and coat until you know for sure the noodles are well dressed. Finishing touches: Maybe a cilantro garnish? Go for it. Immediately serve your fresh noodles.
Equipment Needed
1. Large mixing bowl
2. Spoon (for mixing)
3. Measuring cups and spoons
4. Surface for kneading (like a countertop or cutting board)
5. Flour sifter (optional, for dusting the surface)
6. Damp cloth or large napkin (for covering dough)
7. Sharp knife
8. Big pot
9. Small saucepan
10. Stove
11. Strainer or colander (for draining noodles)
12. Wooden spoon or spatula (for stirring sauce)
FAQ
- Q: Can I use a different type of flour?A: Authenticity and texture dictate that all-purpose flour be used, but you could substitute bread flour for a chewier noodle.
- Q: What role does the oil play in this recipe?A: The oil has two main uses: one for preparing the dough and the other for creating the fragrant sauce that coats the finished noodles.
- Q: Are the chili flakes mandatory?Q: Can I use more chili flakes if I want a spicier dish, or should I just leave them out?
A: No, you can adjust the chili flakes according to your spice preference or omit them for a milder dish.
- Q: Can I substitute the Chinese black vinegar?Yes, balsamic vinegar can absolutely be used as a substitute, although the flavor profile will be a tad different.
- Q: Is there a way to make this dish gluten-free?A: You might try using gluten-free flour blends, but the texture of your noodles may be quite different from traditional Biang Biang noodles.
- Q: How important are the Sichuan peppercorns?A: For the dish, they are extremely important for imparting their characteristic numbing heat and fragrance. But if you can’t find them or don’t want to use them, you can adjust the dish’s composition in any number of ways. You can up the amount of black pepper, for instance, or use some other pepper with a fragrance you like.
- Q: Can cilantro be omitted?A: Yes, cilantro is optional and mainly used for garnish and to add freshness.
Substitutions and Variations
If you prefer chewier noodles, you can substitute bread flour for all-purpose flour in this recipe.
If vegetable oil is not available, use canola oil or sunflower oil as substitutes.
Though fresh garlic is preferred for its flavor, garlic powder can be used as a substitution.
Should you not have access to Sichuan peppercorns, ground black pepper with a touch of ground coriander makes a fine substitute.
If balsamic vinegar or rice vinegar isn’t available, these can work as substitutes for Chinese black vinegar.
Pro Tips
1. Dough Resting: Allowing the dough to rest properly at both stages is crucial. Resting helps relax the gluten, making it easier to roll and stretch the noodles without them snapping back.
2. Oil Application: When applying oil to the dough pieces, ensure even coating. This prevents them from sticking and contributes to the final texture of the noodles.
3. Noodle Stretching: The key to achieving the right texture is in the gentle pulling and stretching technique. Use consistent and gentle pressure to avoid tearing, and practice patience.
4. Spice Infusion: When frying the garlic, green onions, and Sichuan peppercorns, pay close attention to the heat. Ensure they are only lightly sautéed to release their flavors without burning, which can result in a bitter taste.
5. Adjusting Spice Levels: If you prefer a spicier dish, consider increasing the amount of chili flakes or adding fresh chili. Conversely, reduce the chili flakes if you desire a milder flavor while still keeping the rich aromatic profile of the dish.
Biang Biang Noodles Recipe
My favorite Biang Biang Noodles Recipe
Equipment Needed:
1. Large mixing bowl
2. Spoon (for mixing)
3. Measuring cups and spoons
4. Surface for kneading (like a countertop or cutting board)
5. Flour sifter (optional, for dusting the surface)
6. Damp cloth or large napkin (for covering dough)
7. Sharp knife
8. Big pot
9. Small saucepan
10. Stove
11. Strainer or colander (for draining noodles)
12. Wooden spoon or spatula (for stirring sauce)
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup water
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon sesame oil
- Fresh cilantro for garnish (optional)
Instructions:
1. In a large bowl, mix together the all-purpose flour and salt. Gradually incorporate water, mixing with a spoon or your hands until a dough begins to form.
2. On a surface lightly dusted with flour, work the dough with your hands for about 10 minutes until it becomes smooth and elastic. You may need to add a little more flour if the dough seems too sticky to work with. When you’re finished kneading, shape the dough into a ball. Cover it with a damp cloth, or something like a large napkin, and let it rest for about 30 minutes.
3. The dough, which has rested, is separated into four equal parts. Each part is rolled into a log and slightly flattened with the hands.
4. Apply vegetable oil to each piece of dough and allow it to rest for an additional 10 minutes.
5. On a floured surface, roll the dough pieces into thin strips approximately 1/4 inch thick.
6. Using a sharp knife, cut each strip into noodles approximately 1 inch wide. Grasping both ends, gently pull and stretch the noodles by slapping them against the counter.
7. Fill a big pot with water and bring it to a boil. When the water is boiling, add the noodles. Cook the noodles for 3 to 4 minutes—no more, no less—until they are thoroughly cooked. Drain the noodles and set them aside.
8. In a small saucepan, put the vegetable oil and warm it over medium heat. Add the minced garlic, green onions, and Sichuan peppercorns, and fry until fragrant but not burnt.
9. Remove the saucepan from the heat, and mix in the following: chili flakes, soy sauce, Chinese black vinegar, and sesame oil. Stir well to combine.
10. Over the cooked noodles, pour the sauce mixture, hot and raring to go. Toss and coat until you know for sure the noodles are well dressed. Finishing touches: Maybe a cilantro garnish? Go for it. Immediately serve your fresh noodles.
