Xi'an Biang Biang Noodles recipes
"Biang Biang Noodles" are a famous snack from Shaanxi Province and are also one of Shaanxi's "Eight Strange Treasures". The noodles are wide and long, resembling belts, hence they are also called "Belt Noodles". Biang Biang Noodles are not only a traditional delicacy in Shaanxi, but also an important part of Chinese culinary culture, attracting numerous tourists and food enthusiasts to give them a try.
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The main characteristic of Biang Biang Noodles is their chewy and smooth texture, which is highly enjoyable. Additionally, they are often served with chili oil, minced garlic, vinegar, and other seasonings, creating a deliciously tangy and spicy flavor profile. Many people love Biang Biang Noodles, but mastering a few techniques is crucial for preparing them well. Once you learn these techniques, you'll find it easy to make them at home! Let's learn together!
1.What is Biangbiang noodles?
Biangbiang noodles are a traditional specialty from the Guanzhong region of Shaanxi, known for their unique preparation process and texture. These noodles are typically handmade, wide, thick, and have a chewy texture. They are often served with various seasonings and sauces, creating a savory, spicy, and flavorful dish. The name "Biangbiang" comes from the sound made when the noodles are slapped against the chopping board during their preparation process.
2.How to Make Biangbiang Noodles?
The process of making Biangbiang noodles involves several steps: mixing and kneading the dough, allowing it to rest and ferment, rolling it out, and pulling/stretching the noodles. The dough undergoes multiple rounds of kneading and resting to achieve the desired elasticity and texture. Before cooking, the noodles are stretched to increase their width, resembling belts, which enhances their visual appeal.
3.What kind of flour should be used for Biangbiang noodles?
It is generally recommended to use high-gluten flour because it has greater elasticity, making it easier to pull and stretch the noodles without breaking. If high-gluten flour is not available, medium-gluten flour can also be used. Success can still be achieved by strictly following the dough recipe proportions and the steps of kneading, resting, and stretching the dough.
4.What is the ratio of flour to water?
Typically, the ratio of flour to water is 2:1. This means for 500 grams of flour, you'll need approximately 250 grams of water. The ratio of flour to water can be adjusted based on the specific recipe and the absorbency of the flour. When making dough, you can gradually add water while mixing until the dough reaches the desired consistency for optimal preparation.
5.How to Enjoy Biang Biang Noodles?
You can enjoy Biang Biang noodles as a side dish or main course, suitable for a quick meal. In China, they are typically served as a savory snack that you can enjoy at any time of day.
Biang Biang noodles are indeed as wide as "belts", each strand coated with spicy chili oil, making them very appetizing. Follow along as I introduce how to make delicious Biang Biang noodles, and you too can enjoy them at home.
INGREDIENTS
MAIN INGREDIENTS
- 300g of medium-gluten flour
ACCESSORIES
- 150g of Chinese flowering cabbage
SEASONINGS
- 60g peanut oil
- 20g light soy sauce
- 20g vinegar
- 10g garlic
- 20g chili powder
- 2g salt
- 150ml water
- 5g Sichuan peppercorn powder
- 5g chopped green onion
DIRECTIONS
STEP 1
Prepare 20g of chili powder and 5g of Sichuan peppercorn powder. Chop 5g of green onions and 10g of garlic finely and set aside for later use.
STEP 2
Add the diluted saltwater (2g salt mixed with 150ml water) into 300g of medium-gluten flour, mix well, and knead into a dough. Cover and let it rest for about 20 minutes.
Tip:
When kneading the dough, use cool diluted saltwater. This helps to strengthen the gluten and prevents the dough from becoming sticky.
STEP 3
Brush the chopping board with oil to prevent sticking.
STEP 4
Place the dough on the chopping board and roll it out with a rolling pin into an even dough sheet. The thickness can vary as long as it's uniform.
STEP 5
Brush the surface of the dough with oil, cover it with plastic wrap, and let it rest for another 15-20 minutes.
Tip:
Adding a little cooking oil on the surface helps prevent the dough from sticking together.
STEP 6
After the dough has rested, cut it into long strips. Hold each strip with both hands, stretch and bounce it on the table to extend the noodles as much as possible. Then, tear the dough apart from the middle to create two wide noodles.
STEP 7
Boil the noodles in boiling water. When they are almost cooked, add 150g of Chinese flowering cabbage (nai bai) and continue cooking until everything is done. Remove from the water.
STEP 8
Heat 50g of peanut oil in a pan until it is very hot, around 80% hot.
STEP 9
Drain the noodles and Chinese flowering cabbage and place them in a bowl. Sprinkle chopped green onions, minced garlic, chili powder, and Sichuan peppercorn powder on top. Heat 50g of peanut oil until very hot, then carefully pour the hot oil over the seasonings using a spoon.
STEP 10
Finally, add 20g of light soy sauce and 20g of vinegar. Stir everything together evenly, and your dish is ready to serve.
Recipe analyzer
- Recipes: Xi'an Biang Biang Noodles recipes
- Main Ingredients:2
- Servings per recipe:1
- Servings size:450 g
-
Energy (calories)：1116 kcal
-
Protein：32.79 g
-
Fat：3.24 g
Why gray?
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Carbohydrates：233.78 g
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Protein: 12%130 kcal
-
Fat: 2%27 kcal
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Carbohydrates: 86%960 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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