Shaanxi
Biang biang noodles
Belt wide noodles slapped on the counter, then hit with sizzling oil. Loud food, in the best way.
60 minTime
13 gProtein each
hotSpice
Make it your way
Grandma's wayWide hand pulled noodles under sizzling chilli oil.
The original613kcalsame
13 gproteinsame
5 gfibresame
60minutessame
Biang biang mian, Xi'an's famous belt noodles.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the flour, salt and water into a stiff dough, knead 5 minutes, rest 15, then knead again until smooth.
- 2Divide into 6 pieces, roll each into a flat tongue, oil them and rest covered 30 minutes.
- 3Press a chopstick down the middle of each strip, hold the ends, and stretch while slapping on the counter, then tear down the middle into a loop.
- 4Boil the noodles 2 minutes, adding the bok choy for the last 30 seconds. Drain into bowls.
- 5Top with garlic, spring onion, chilli, Sichuan pepper and cumin. Heat the oil until smoking and pour it over.
- 6Add soy and black vinegar and toss hard.
Serve it like this
Serve in a wide shallow bowl so the belts can lie flat, greens at one side, chilli and garlic heaped in the centre before the oil goes on.