Want to enjoy restaurant-quality Biang Biang noodles at home? This step-by-step guide will show you exactly how to make Biang Biang noodles from scratch, from a simple dough to a savory topping. Let’s get cooking!
🛒 Ingredients You’ll Need
For the Dough:
450g all-purpose flour
200mL water
3g salt
For the Meat Topping:
80g pork (or protein of your choice)
5g minced garlic
5g oyster sauce
3g sesame oil
5g granulated sugar
3g salt
3g pepper
3g white wine (for cooking)
3g chicken powder
1g dark soy sauce
👉 Pro Tip: Mix and marinate these ingredients ahead of time for deeper flavor. Feel free to adjust seasonings to your taste!
For the Veggies & Gravy:
30g sliced carrots
60g dried wood ear fungus, rehydrated
1 green onion, chopped
5g cornstarch
80g water
A dash of oyster sauce or soy sauce (for color)
👩🍳 Your Guide to Making Biang Biang Noodles
Part 1: Making the Noodles from Scratch
Make the Dough: In a mixing bowl, combine the flour, salt, and water. Mix on low speed until no dry flour remains, then increase to medium speed and knead into a smooth ball. The dough for Biang Biang noodles should be firm and pliable, not too sticky.
Knead and Roll: Divide the dough into two portions. Using a rolling pin, flatten each piece into a long strip. Lightly dust with flour and run it through a pasta roller on the thickest setting (e.g., setting 8). Fold the dough and run it through the same setting again. Repeat until the surface is smooth. Then, gradually decrease the roller setting (e.g., from 8 down to 3 or 2), passing the dough through once on each thinner setting.
Dust the Dough: Once the dough is rolled out, sprinkle a thin layer of cornstarch or low-gluten flour to prevent sticking.
Cut and Portion: Cut the rolled-out dough sheet into strips about 23cm (9 inches) long.
Fold and Cut: Stack the strips and press them down gently. Then, cut the stack into wide noodles, each about 3cm (a little over 1 inch) across.
Tear the Noodles: This is the fun part! To make authentic Biang Biang noodles, take each wide strip and use your hands to gently stretch and tear it apart lengthwise. The rustic, uneven width is part of the charm.
Cook the Noodles: Bring a large pot of water to a rolling boil. Add the torn noodles and cook for about 1-2 minutes until they float to the top.
Drain and Cool: Drain the cooked noodles and place them in a bowl. For an even better texture, you can soak them in ice water for one minute after draining. This makes them wonderfully springy.
Part 2: Preparing the Savory Topping
Now, let’s move on to the flavorful topping that makes this dish so special.
Stir-fry Aromatics: Heat some oil in a pan or wok over medium heat. Add the dried chili peppers and stir until fragrant.
Cook the Meat: Add the pre-marinated meat and pan-fry until it’s about 70-80% cooked and has a light char on both sides.
Add Vegetables: Turn the heat up to medium-high. Toss in the sliced carrots and rehydrated wood ear fungus.
Stir-fry: Continue stir-frying for another 1-2 minutes until the vegetables are slightly tender but still crisp.
Thicken with Gravy: Give the cornstarch-and-water mixture a quick stir (as it separates when sitting), then pour it into the pan. Keep stirring constantly until the sauce thickens and becomes glossy.
Finish with Greens: Finally, add the chopped green onions and give everything a final toss to combine.
🍜 Bring It All Together!
Spread the hot, savory topping evenly over your bowl of cooked scratch-made Biang Biang noodles.
There you have it! Your very own homemade Biang Biang noodles are ready to be enjoyed.
