Biangbiang mian/noodles (handpulled noodles)

Name: Biangbiang mian/noodles (handpulled noodles)
Yield: 4 servings
Cuisine: British
Ingredients: 300 g pasta or plain flour; 1/4 teaspoon salt (use more or less depending on preference); 130 ml water (use more or less depending on flour); 1/4 cup vegetable oil, to coat the fresh noodles (use more or less depending on quantity of noodle); 5 cups (boiled kettle water); 1/3 cup water, cold; 2 pak choi, stems into wide strips and leaves into finer strips; 2 garlic clove, finely minced or grated; 1-2 spring onion, finely sliced; 1-2 teaspoons chili powder; pinch salt, for each serving; 2-3 teaspoons light soy sauce serving (add more or less depending on preference); 1-2 tablespoons black rice vinegar per serving (add more or less depending on preference); 2-3 tablespoons vegetable cooking oil, per serving

Nadine Schweitzer @deanyeatsworld

Biangbiang noodles are popular in the cuisine of China's Shaanxi Province. Due to the thickness and length of the noodle, they are described as being like a belt.

The noodles are broad and handmade. It was originally part of a poor man's meal in the countryside. However, they have since become very popular. The word biang comes from the sound made by the chef, when the noodles are created through pulling and slapping them on the surface.

My husband and I used to eat this whenever we had a craving for these kind of noodles. These noodles can be topped up with various toppings. I like mine with sesame paste sauce but it can also be topped with the the hot oil and various garnishes or be served in a beef brisket stew. All variations are simply delicious.

However during lockdown, we were unable to go and fullfill our craving so hubby challenged me to learn this.

Here is my version and take on Biangbiang noodles adapted from trying out many other Biangbiang recipes. This has now become a regular in our household. The best thing about the dish is that it also gets the family involved. I make the dough and my nieces help with making and pulling the noodles. My husband does the hot oil part and garnish.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#biangbiangmian
#biangbiangnoodles
#handpullednoodles
#Chinese
#Chinesecuisine
#week19
#mycookbookproject

Biangbiang noodles are popular in the cuisine of China's Shaanxi Province. Due to the thickness and length of the noodle, they are described as being like a belt.

However during lockdown, we were unable to go and fullfill our craving so hubby challenged me to learn this.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#biangbiangmian
#biangbiangnoodles
#handpullednoodles
#Chinese
#Chinesecuisine
#week19
#mycookbookproject

Nadine Schweitzer @deanyeatsworld

Biangbiang noodles are popular in the cuisine of China's Shaanxi Province. Due to the thickness and length of the noodle, they are described as being like a belt.

However during lockdown, we were unable to go and fullfill our craving so hubby challenged me to learn this.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#biangbiangmian
#biangbiangnoodles
#handpullednoodles
#Chinese
#Chinesecuisine
#week19
#mycookbookproject

Biangbiang noodles are popular in the cuisine of China's Shaanxi Province. Due to the thickness and length of the noodle, they are described as being like a belt.

However during lockdown, we were unable to go and fullfill our craving so hubby challenged me to learn this.

I hope you enjoy making and eating it as much as we do.

#mycookbook
#biangbiangmian
#biangbiangnoodles
#handpullednoodles
#Chinese
#Chinesecuisine
#week19
#mycookbookproject

Saved

Ingredients

4 servings

For the noodle dough:
300 gpasta or plain flour
1/4 teaspoonsalt (use more or less depending on preference)
130 mlwater (use more or less depending on flour)
Oil for coating noodles:
1/4 cupvegetable oil, to coat the fresh noodles (use more or less depending on quantity of noodle)
Cooking the noodles:
5 cups(boiled kettle water)
1/3 cupwater, cold
Blanching the vegetable:
2pak choi, stems into wide strips and leaves into finer strips
Assembling the noodles:
2garlic clove, finely minced or grated
1-2spring onion, finely sliced
1-2 teaspoonschili powder
pinchsalt, for each serving
2-3 teaspoonslight soy sauce serving (add more or less depending on preference)
1-2 tablespoonsblack rice vinegar per serving (add more or less depending on preference)
Hot oil:
2-3 tablespoonsvegetable cooking oil, per serving

Saved

Steps

1

To make the noodle dough in a large bowl, mix salt with flour. Then add water and stir bit by bit. Using either an electric mixer with a dough hook attachment to mix or if by hand using chopsticks. Tip: add the required water amount first to see whether the dough forms and is kneadable. If not add a tiny drop more water at a time until the dough forms a ball.
2

Continue kneading the dough until smooth. Cover the noodle dough with cling film and let it rest for 20 minutes.
3

Then after 20 minutes knead the dough again, until the surface is really smooth. This will make the dough easier to work with later and make it very pliable when stretching the dough to make the noodles. Cover the dough again with cling film and let it rest for another 20 minutes.
4

In a small bowl pour the vegetable oil. In a medium size baking tray lightly coat and brush with vegetable oil. Remove the noodle dough from the mixing bowl and place on a chopping board. Weigh the dough and cut into two equal halves. Using the first half of the dough cut the dough into 6 portions, cover the other half with cling film (to prevent it drying out). There will be 12 noodle logs in total.
5

Shape each one portion into a long log and brush all over with oil. Repeat the process for the second half of the dough. Once all the noodle dough have been shaped and oiled, cover with cling film. Let the noodle log rest for at least 1 hour or until ready to use. Tip: If making the noodles in advance put the noodle log into the fridge and take out an hour before use to let the noodles come to room temperature.
6

In a large saucepan pour in the boiled water. On medium heat, bring water to a boil. In the meantime take one noodle log out and place it on a clean flat surface or on a large silicone mat.
7

Flatten it and using a rolling pin roll out side ways to make the dough wider (make it as wider as per preference) and then roll out into a wide rectangle. Using chopsticks press it into the middle of the dough to indent it. Tip: this makes it easier to separate the noodles later.
8

Then gripping and holding the two ends of the noodle strip slam the noodle dough against the silicone board flat surface This creates the smacking sound. While smacking the noodle dough slightly stretch it during the smashing process. This will make the noodles long. Tip: stretch out the noodles slowly to prevent breakage.
9

Once noodles are at desired length, separate noodles along from the chopstick trace. Tip: separate the noodles all the way to have two noodle pieces or partially separate but don't rip one end to have one long noodle. Repeat the process until you have the desired amount for that portion. I usually cook 6 strands at a time. Then separate noodles per portion in the bowls. Tip: If making it for a large family double the portion size. Have two pots of water on the go so you can cook more at once.
10

Go back to the pot of boiling water and add the stems of the pak choi. Once they are half way cooked, add in the noodles. Once water boils again add cold water. And then add the leaves of the pak choi to blanch. Once noodles are cooked transfer the noodles and vegetables into a bowl.
11

In the meantime, on medium to high heat in a pan or pot add 2 vegetable oil and heat it up until slightly smoky (this makes 1 serving). Turn off the heat.
12

Then place as little or as much of the garlic, green onion and chilli powder on top on top of the noodles and pour the hot oil over the noodles (mainly over garlic, spring onions and chilli powder). Lastly, add soy sauce and black vinegar and mix well. Repeat process 6 to 12 for the remaining servings.
13

Eat and serve immediately while the noodles are pipping hot. Tip: this batch should make enough for anyone that fancies a second round of biang biang noodles.

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Cooksnaps

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Nadine Schweitzer @deanyeatsworld

on September 28, 2020 10:43

👩🏻‍💼My name is Deany👩🏻‍🍳 Homecook🇬🇧 Cookpad Ambassador📍🇬🇧🍴Loves to eat & cook food at homeBe creative, experiment and come up with new foodie ideasInspire others with my recipes and share my passion for food🍽📝my recipes from around the 🌍Quote: "Food from the heart".Follow me for daily cooking and eating updates on my Instagram:👇🏼https://www.instagram.com/DeanyEatsWorld/