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Biang biang mian (Chinese spicy noodles)

Based on 6 ratings
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“This recipe is inspired by Mandy Lee of Lady and Pups. You will end up with more chili oil and seasoned soy sauce then is needed for the noodles, but now you’ll have a great solution for cooking quick and delicious lunches and dinners. Add fresh ingredients such as chicken, beef, or vegetables to balance out the spiciness of the dish. If you don’t have time to make noodles from scratch, you can of course opt for store-bought ones.”

Difficulty

Easy 👌
90
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-2+
215 ml soy sauce
4 cloves garlic (grated)
150 ml peanut oil
30 g chili flakes
35 g sesame seeds
star anise
bay leaves
1 tsp ground coriander
1 tsp ground cumin
2 tbsp Sichuan pepper powder
190 ml water
1 tbsp light brown sugar
2 tsp Sichuan peppercorns
½ cinnamon stick
2 cloves garlic
80 ml rice vinegar
300 g flour
¼ tsp salt
2 tbsp vegetable oil
bok choy
Metric
Imperial

Utensils

  • 2 bowls
  • wok
  • cooking spoon
  • saucepan
  • sieve
  • chopsticks
  • kitchen towel
  • pastry brush
  • pot

Nutrition per serving

Cal
964
Protein
25 g
Fat
34 g
Carb
144 g
  • Step 1/8

    To prepare the chili oil, add soy sauce and grated garlic to a small bowl, mix, and set aside. Add oil, chili flakes, sesame seeds, star anise, bay leaves, coriander powder, and cumin powder to a wok. Heat over medium heat until it sizzles, then turn to low heat and stir constantly for 3 - 4 min., or until chili flakes turn dark brown without burning.
    • 2 tbsp soy sauce
    • 4 cloves garlic (grated)
    • 150 ml peanut oil
    • 30 g chili flakes
    • 35 g sesame seeds
    • star anise
    • bay leaves
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • bowl
    • wok

    To prepare the chili oil, add soy sauce and grated garlic to a small bowl, mix, and set aside. Add oil, chili flakes, sesame seeds, star anise, bay leaves, coriander powder, and cumin powder to a wok. Heat over medium heat until it sizzles, then turn to low heat and stir constantly for 3 - 4 min., or until chili flakes turn dark brown without burning.

  • Step 2/8

    Remove the wok from heat and add Sichuan pepper powder, stirring to combine. Then carefully add garlic and soy sauce to the wok. Transfer to a heatproof bowl and let cool. Remove bay leaves and star anise and let rest for at least 2 hrs. Store leftovers in an airtight jar and store in the fridge for up to one month.
    • 2 tbsp Sichuan pepper powder
    • cooking spoon

    Remove the wok from heat and add Sichuan pepper powder, stirring to combine. Then carefully add garlic and soy sauce to the wok. Transfer to a heatproof bowl and let cool. Remove bay leaves and star anise and let rest for at least 2 hrs. Store leftovers in an airtight jar and store in the fridge for up to one month.

  • Step 3/8

    To prepare the seasoned soy sauce, add remaining soy sauce, water, sugar, Sichuan peppercorns, remaining star anise, cinnamon stick, and garlic cloves to a small saucepan. Heat over medium heat until simmering, then turn to low heat and let simmer for 15 min. Add rice vinegar and mix well. Strain and discard spices. Let cool before using. Store leftovers in an airtight jar and store in the fridge for up to one month.
    • 187 ml soy sauce
    • 60 ml water
    • 1 tbsp light brown sugar
    • 2 tsp Sichuan peppercorns
    • star anise
    • ½ cinnamon stick
    • 2 cloves garlic
    • 80 ml rice vinegar
    • saucepan
    • sieve

    To prepare the seasoned soy sauce, add remaining soy sauce, water, sugar, Sichuan peppercorns, remaining star anise, cinnamon stick, and garlic cloves to a small saucepan. Heat over medium heat until simmering, then turn to low heat and let simmer for 15 min. Add rice vinegar and mix well. Strain and discard spices. Let cool before using. Store leftovers in an airtight jar and store in the fridge for up to one month.

  • Step 4/8

    Mix flour and salt in a large bowl. Slowly stir in remaining water, using chopsticks or a wooden spoon to mix, then continue kneading with your hands until the dough is smooth. Cover and let rest for 20 min.
    • 300 g flour
    • ¼ tsp salt
    • 130 ml water
    • bowl
    • chopsticks
    • kitchen towel

    Mix flour and salt in a large bowl. Slowly stir in remaining water, using chopsticks or a wooden spoon to mix, then continue kneading with your hands until the dough is smooth. Cover and let rest for 20 min.

  • Step 5/8

    Divide dough into 12 equal pieces and roll into mini logs. Brush with vegetable oil, then cover and let rise for 1 hr.
    • 2 tbsp vegetable oil
    • pastry brush

    Divide dough into 12 equal pieces and roll into mini logs. Brush with vegetable oil, then cover and let rise for 1 hr.

  • Step 6/8

    On an oiled working surface, roll each log into a flat rectangle a little shorter than the length of a chopstick. Then press a chopstick into each rectangle.

    On an oiled working surface, roll each log into a flat rectangle a little shorter than the length of a chopstick. Then press a chopstick into each rectangle.

  • Step 7/8

    Gently tug on each end of the rectangles to slightly stretch it, then lightly hit it against the working surface. Separate the noodles where the chopstick was pressed into.

    Gently tug on each end of the rectangles to slightly stretch it, then lightly hit it against the working surface. Separate the noodles where the chopstick was pressed into.

  • Step 8/8

    Cook noodles in salted boiling water for 2 - 3 min., then add bok choy and let blanch. Divide noodles among serving bowls and top with seasoned soy sauce and lots of chili oil and enjoy!
    • bok choy
    • pot

    Cook noodles in salted boiling water for 2 - 3 min., then add bok choy and let blanch. Divide noodles among serving bowls and top with seasoned soy sauce and lots of chili oil and enjoy!