Delicious biang biang noodles

Biang biang noodles are a traditional Han Chinese noodle dish from the Guanzhong region of Shaanxi, China. They are named after the sound "biang, biang" made during the process of making them. These noodles are handmade and rolled out to be as wide as a belt, with a thick and chewy texture. Before serving, they are typically topped with various sauces or hot chili oil, making them aromatic, flavorful, and irresistible.

Biang Biang noodles refer to long, thick, and wide noodles handmade from wheat flour (often as wide as a belt). These noodles have a chewy texture and are typically served with spicy seasonings. To learn how to make these surprisingly simple noodles, here's what you need to know:

1. What is Biang Biang noodles?

Biang Biang noodles are a traditional and delicious Chinese noodle dish. They are made by grinding wheat from the Guanzhong region into flour, which is then hand-pulled into long, wide, and thick noodles. These noodles are typically served in a broth seasoned with soy sauce, vinegar, monosodium glutamate, Sichuan peppercorn, and other condiments. After cooking, hot vegetable oil is poured over the noodles. The name "Biang Biang" comes from the sound made during the pulling process. Known for their wide shape and flavorful toppings, there's a popular saying in the Guanzhong area: "Noodles like a belt, chili oil as the main dish," highlighting its unique appeal among the "Ten Wonders of Guanzhong."

2.What is the ratio of flour to water?

For example:When hand-rolling noodles, you typically use medium gluten flour. Normally, for 500 grams of flour, you would use approximately 225 ml of water. If you add one egg, which weighs about 60 grams, you would adjust the water to 165 ml for 500 grams of flour. To enhance the texture and flavor of the noodles, it's common to add a small amount of salt—around 4 grams of salt for 500 grams of flour. It's crucial not to add too much water when hand-rolling noodles, as this can result in noodles that are not chewy enough when cooked.

3.If the dough becomes too firm, how can you soften it?

①Add a suitable amount of warm water. Gradually incorporate warm water into the dough while kneading, avoiding pouring it all at once. This gradual addition will soften the dough.

②Cover the dough with a damp cloth for a period of time. This allows the moisture from the cloth to slowly penetrate into the dough, softening it as a result.

③You can add a suitable amount of yeast into the firm dough, which will help it ferment and soften the dough slightly.

④You can also add a suitable amount of baking soda to the kneaded dough, which will similarly help soften it.

4.Do you need to use high-gluten flour for biangbiang noodles?

It is generally recommended to use high-gluten flour because it has stronger gluten, making it easier to stretch the noodles without breaking during the pulling process. However, if high-gluten flour is not available, you can still use all-purpose flour (medium-gluten flour). Just ensure you strictly follow the dough recipe proportions and the procedures for kneading, resting, and pulling the noodles to achieve successful results.

Biangbiang noodles are indeed as wide as "belt straps," and each strand coated in spicy chili oil looks very appetizing. Below, I'll introduce how to make them so you can also create delicious Biangbiang noodles.