Photograph of the finished Biangbiang noodles

China · Mì bản to đập tay Biangbiang

Biangbiang noodles

1 hr Hands-on time + 2 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.3 lb
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 16
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.3 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Choy sum Choy sum 11.3 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅓ cup
  • Photograph of Oil Oil ¾ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.1 oz

Method

  1. 1 Knead the flour dough with salt water for 12 minutes, then divide into loaves, grease with oil, and let rest for 2 hours.
  2. 2 Roll the dough into a 5 mm thick strip, then grab both ends and slam it down on the table and stretch it out — the clanging sound on the cutting board is the name of the dish.
  3. 3 Tear the middle strip of dough lengthwise into 3 cm wide strands, then boil them for 3 minutes along with the mustard greens.
  4. 4 Arrange the ground dried chili peppers, crushed Sichuan peppercorns, minced garlic, and chopped scallions on top of the noodles in the bowl.
  5. 5 Heat the oil to 200 degrees, then pour it directly over the mixture of spices until it sizzles, add black vinegar and soy sauce, and mix quickly.
Start cooking