Biang Biang Noodles

Biang Biang Noodles, traditionally called Biang Biang Mian is a traditional dish of Shaanxi Province from Northwestern China. Shaanxi cuisine is famous for its amazing noodle dishes. They are to die for. They are so tempting even to look at, you would want to try all of them. 

“Biang” actually is an Onomatopoeia word describing the sound when the noodles smashing against the board (especially when smashing against stainless steel board). The word "Biang" is also the most difficult word to write. But, I bet to make them is not as hard.

The satisfaction of making your own noodles, that too hand-pulled is a different kind of joy. Making noodles from scratch is fun and adds an element of satisfaction to your prepared meal. 

I will put down a YouTube link for a better understanding of the process:

Biang Biang Noodles or for the whole science behind it and an amazing recipe in the end, click here

PREP TIME: 20-30 minutes

COOK TIME:   15-20 minutes

SERVES: 2-3

 Level: Medium

Cuisine: Chinese

Course: Main

Recipe Notes: Let the dough rest for at least 20 minutes to achieve the amazing pull.

Dip the noodles in cold water after cooking to get a nice chewy texture.

Tags

· Veg  Cuisine Veg

Ingredients For Biang Biang Noodles

1. For NOODLES

• All-Purpose Flour 2 cups
• Salt 1 Tsp
• Water 130-140 mL

      2. For assembling the noodles

• Minced Garlic 2 cloves
• Spring Onion Greens 2 leaves
• Kashmiri Red Chilli Powder 2 Tbsp (if using hotter chili powder, use little)
• Sesame seeds 2 Tsps
• Soy Sauce 1 Tbsp
• Vinegar 1 Tbsp
• Vegetable oil 2 Tbsp
• Coriander, chopped 1 Tbsp
• Sesame oil 2 Tsp
•  Salt to taste
• Little sugar

HOW TO MAKE BIANG BIANG NOODLES

• Mix the flour, salt, and water in a large bowl. Add the water in batches and form a flaky mixture. With the help of your hands bring the dough together. It might seem too hard but it will get softer as you knead it. After bringing all of it together keep it aside for 10 minutes to allow it to absorb the water.
• After 10 minutes, knead the dough again until it's smooth. It'll be easier to handle now. Give it some time and knead to a small ball. Divide it into 2 portions.
• Flatten slightly with a rolling pin. Apply a generous amount of oil on both sides of the flattened dough and keep it in an oiled bowl or plate for 20-30 minutes. Cover to prevent from drying.
• Put a large pot of water to boil. Add salt.
• Prepare your dough by cutting it into thick strips. Take one strip and flatten it with your hand
• Hold both sides of the strip and bang it onto your work surface. Pull gently while banging to create a long flat noodle. Smash it 5-6 times to get it nice and thin. Put it directly into the boiling water. Complete one portion at a time.
• As soon as the water starts to boil and bubbles appear, add some cool water. Let it come to a boil again. Repeat once more.
• After the third boil, remove the noodles from the water and dunk into some ice-cold water to retain the texture. Prepare the second batch of noodles the same way.
• Divide the noodles into two bowls. Top with garlic, red chili powder, sesame seeds, green onion, and coriander. Add one tbsp blistering hot oil to the bowl, directly on top of the garlic and red chili. The amazing sound of the red chili and garlic crackle is to die for.
• Add in the soy sauce, vinegar, salt, and sugar. You can add a little MSG for that extra oomph.

• Mix well and enjoy a trip to heaven.