Biang biang noodles
Serves: 2
Total time: 
Recipe photograph by Ant Duncan
Biang biang noodles
These hand-pulled noodles originated in the Shaanxi Province in northwestern China. The name mimics the slapping sound of the dough hitting the worktop. Resting time is vital in this recipe as it develops the gluten so you can really stretch them out
Serves: 2
Total time: 
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Nutritional information (per serving)
Calories
670Kcal
Fat
13gr
Saturates
2gr
Carbs
119gr
Sugars
4gr
Fibre
7gr
Protein
16gr
Salt
2.3gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g plain flour, plus extra to dust
- ½ tsp fine sea salt
- 1 tbsp vegetable oil, plus extra
- 1 tbsp Chinese chilli oil (we used Lee Kum Kee), or to taste
- 4 spring onions, finely sliced
- 2 garlic cloves, crushed
- soy sauce, to serve
You’ll also need
- 1 chopstick
Step by step
Get ahead
The noodles can be made up to 2 hrs ahead. Store in the fridge covered with a slightly damp tea towel to stop them drying out.
- Put the flour and salt in a large mixing bowl. Gradually add up to 140ml room temperature water, stirring, until the dough comes together. Lightly flour a work surface and knead the dough until firm but smooth; about 8-10 minutes. Cover and rest the dough for 20 minutes to let the gluten start to develop.
- Knead the dough again for a couple of minutes and rest for a further 20 minutes. Divide the dough evenly into 12 pieces and shape each into a log shape (about 6cm x 3cm). Put on an oiled plate as you go, then brush each log with more oil. Cover and let rest for 1 hour.
- One by one, flatten and roll out each log to a rectangle the length of a chopstick. Use the chopstick to make an indent down the length of the dough then taking both ends, gently pull the dough and swing it, allowing the middle of the noodle to slap the work surface, until it’s about 50cm long and 1mm thick. Pull the noodle apart down the central indent to separate into two noodles. Keep stretched out and separated on a floured surface, or hang on a pasta drying rack. Repeat with the remaining dough.
- Bring a large pan of salted water to the boil. Put both oils in a small pan (authentic Chinese chilli oil is very hot, so adjust the amount to taste). Drop the noodles into the boiling water, stir, then cook for 2-3 minutes until they float to the surface. Drain and divide between two warm bowls and top with the spring onions and garlic. Heat the oils until almost smoking then pour over the noodles. Stir together, drizzle with soy sauce and serve.
