Xi'an Chinese · Dinner
Biang biang noodles
Hand-ripped Shaanxi belt noodles with thick chew and feathery edges, dressed with garlic, scallion, chile, black vinegar, soy, and a dramatic sizzling-oil pour.
Equipment
- Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Ingredients
1× recipe · Makes 4 servings
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup room-temperature water, plus 2 tablespoons if needed
- 2 tablespoons neutral oil for coating dough
- 8 baby bok choy, halved lengthwise
- 4 garlic cloves, finely minced
- 4 scallions, finely sliced
- 2 tablespoons crushed Chinese chile flakes
- 1 teaspoon toasted ground cumin
- 3 tablespoons Chinkiang black vinegar
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 1/2 cup neutral oil
Instructions
Mix flour and salt, then add 1 cup water and knead 8 to 10 minutes into a firm, smooth dough, adding extra water one teaspoon at a time only if dry flour remains. Cover and rest 30 minutes.
Knead 1 minute, divide into 8 equal logs, coat lightly with 2 tablespoons oil, cover airtight, and rest at room temperature 90 minutes so the gluten relaxes fully.
Bring a of water to a boil. Flatten one dough log into a long rectangle and press a groove lengthwise with a chopstick. Hold the ends, slap and stretch it against the counter until belt-wide, then tear along the groove to make one long loop; repeat only as quickly as the pot allows.
Boil noodles in batches until they float and remain chewy but have no raw center, 90 seconds to 3 minutes. Add bok choy for the final 45 seconds, then lift noodles and greens into four heatproof bowls.
Top each bowl with garlic, scallion, chile flakes, and cumin. Heat 1/2 cup oil until shimmering and pour carefully over the aromatics to sizzle. Divide vinegar, soy, and sugar among bowls, toss thoroughly, and eat immediately.
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