Biang Biang Noodles
The first time we made Biang Biang noodles at home, We were both intimidated and curious. We had seen them on food documentaries—those wide, chewy noodles slapped dramatically against a counter, drenched in sizzling chili oil, and topped with garlic and scallions. It looked like an art form. But after one attempt, We were hooked. The texture, the flavor, the spice—it was exactly the kind of meal we crave on a cozy, indulgent evening. And now? It’s one of our favorite recipes to make from scratch, especially when we want to feel a little adventurous in our own kitchen.
Table of Contents
- About This Recipe
- Why You’ll Love Biang Biang Noodles Recipe
- Key Ingredients
- How To Make Biang Biang Noodles
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About This Recipe
This Biang Biang Noodles Recipe captures the bold, comforting flavors of Xi’an street food in a simple, approachable way. Made with just flour, salt, and water, the noodles are hand-pulled into thick, wide ribbons with a satisfying bite. The real star, though, is the sizzling chili garlic oil—poured hot over fresh aromatics like garlic, scallions, and Gochugaru to create a fragrant, spicy explosion of flavor. Finished with soy sauce, black vinegar, and sesame seeds, this vegan dish is rich, fiery, and absolutely unforgettable.
Why You’ll Love Biang Biang Noodles Recipe
- Chewy, slurp-worthy noodles made from scratch
- Bold, spicy, umami-packed flavor in every bite
- Completely vegan and made with pantry staples
- Fun to make and satisfying to eat
- Customizable spice level and super versatile
Key Ingredients
For the Noodles
- All Purpose Flour: Provides structure and chewiness—perfect for hand-pulled noodles.
- Salt: Enhances the dough’s flavor.
- Water: Brings the dough together and helps create elasticity.
For the Sizzling Oil
- Oil: Use a neutral oil like canola or peanut to safely reach high heat.
- Gochugaru: Korean chili flakes with a smoky, mild heat and vibrant red color.
- Chili Flakes: Boost the heat—adjust according to your spice tolerance.
- Sichuan Peppercorns: Contribute a unique numbing sensation that’s essential to authentic taste.
- Garlic: Fresh and punchy, it sizzles beautifully under hot oil.
- White of Scallions: Mild and sweet when flash-fried, adds great aroma.
- Soy Sauce: Umami and salt in one bottle.
- Black Vinegar: Deep, slightly tangy flavor that balances out the spice.
- MSG (Optional): Adds that extra savory depth found in restaurant-style dishes.
- Sesame Seeds: Toasty crunch and nutty aroma in every bite.
How To Make Biang Biang Noodles
Prepare the Dough
- Combine all purpose flour and salt, and slowly add water while stirring the mixture with a chopstick until all the water is absorbed.
- Knead the dough by hand for 8-10 minutes and form it into a smooth ball.
- Cover and let the dough rest for 30 minutes.
Roll the Dough
- After 30 minutes, form the dough ball into a log and cut the log into 8 even pieces.
- Roll the individual pieces into a log, press down and flatten into an oblong shape with a rolling pin. Place the flattened dough on to a plate and brush both sides with cooking oil.
- Repeat with all remaining pieces and set aside to rest for 30 minutes for the dough to loosen.
Stretch and Boil
- After the last resting period, take one of the flattened dough pieces and place on the working surface. Lightly indent the dough across the middle using a chopstick.
- Hold the ends of the dough in each hand, then lift, stretch and slap the dough apart slowly to lengthen, approximately 3 feet apart. Then tear the dough in through the middle where the indentation thinned out but not all the way through.
- Toss the stretched dough into a pot of boiling salted water, and cook for 2-3 minutes until cooked through.
- Strain the noodles into a bowl, and fill with desired amount. Typically 4 noodles worth per serving.
Assemble
- Top the noodles with chili flakes, Sichuan Peppercorn, minced garlic, chopped scallions, and sesame seeds.
- Heat 2-3 tbsp cooking oil until a piece of scallion sizzles, and then pour over the noodles.
- Add 2 tbsp soy sauce and 1 tbsp black vinegar. Stir to combine.
- Serve with blanched Bok choy and enjoy!
Have It Your Way
- Mild Version: Reduce chili flakes and use more garlic or scallions.
- No MSG? Totally fine—just use a bit more soy sauce or nutritional yeast.
- No black vinegar? Substitute with rice vinegar or a dash of lime juice.
- Add veggies: Toss in sautéed bok choy, napa cabbage, or bean sprouts.
- Protein boost: Serve with crispy tofu, seared mushrooms, or plant-based meat.
Nutritional Facts (Per Serving)
Estimated for 1 of 2 servings using homemade noodles.
- Calories: ~420
- Carbs: 60g
- Protein: 10g
- Fat: 15g
- Fiber: 3g
- Sodium: 700mg
(Values will vary depending on ingredient quantities and substitutions.)
Health Benefits
- Low in additives – Made from scratch with clean, whole ingredients.
- Heart-healthy garlic and sesame oil – May support cardiovascular health.
- Chili and vinegar – Boost metabolism and aid digestion.
- Homemade dough – Avoids preservatives in packaged noodles.
- Vegan and dairy-free – Great for plant-based diets.
Other Recipes You’ll Love
- Japchae Noodles
- Spicy Peanut Noodles
- Vegan Dan Dan Noodles
- Vegetable Udon Noodles Stir Fry
- Vegetable Stir Fry Noodles
Biang Biang Noodles Recipe
Learn how to make authentic, hand-pulled Biang Biang Noodles with sizzling garlic chili oil. This vegan noodle dish is chewy, spicy, and loaded with bold flavor—perfect for a comforting weeknight meal!
Ingredients
For the Noodles:
- 2 Cups All Purpose Flour
- ½ tsp Salt
- ¾ cup Water
- 2 tbsp Cooking Oil for brushing
Toppings (per bowl)
- 2 tbsp Cooking Oil
- 1 tsp Gochugaru
- 1 tsp Chilli flakes
- ½ tsp Sichuan Peppercorns Ground
- 1 tbsp Garlic minced
- 2 tbsp Scallions chopped
- 2 tbsp Soy Sauce
- 1 tbsp Black Vinegar
- ⅛ tsp MSG Optional
- 1 tbsp Sesame Seeds
Equipment
- Rolling Pin
- Mixing Bowl
Instructions
Prepare the Dough
- Combine all purpose flour and salt, and slowly add water while stirring the mixture with a chopstick until all the water is absorbed.
- Knead the dough by hand for 8-10 minutes and form it into a smooth ball.
- Cover and let the dough rest for 30 minutes.
Roll the Dough
- After 30 minutes, form the dough ball into a log and cut the log into 8 even pieces.
- Roll the individual pieces into a log, press down and flatten into an oblong shape with a rolling pin. Place the flattened dough on to a plate and brush both sides with cooking oil.
- Repeat with all remaining pieces and set aside to rest for 30 minutes for the dough to loosen.
Stretch and Boil
- After the last resting period, take one of the flattened dough pieces and place on the working surface. Lightly indent the dough across the middle using a chopstick.
- Hold the ends of the dough in each hand, then lift, stretch and slap the dough apart slowly to lengthen, approximately 3 feet apart. Then tear the dough in through the middle where the indentation thinned out but not all the way through.
- Toss the stretched dough into a pot of boiling salted water, and cook for 2-3 minutes until cooked through.
- Strain the noodles into a bowl, and fill with desired amount. Typically 4 noodles worth per serving.
Assemble
- Top the noodles with chili flakes, Sichuan peppercorn, minced garlic, chopped scallions, and sesame seeds.
- Heat 2-3 tbsp cooking oil until a piece of scallion sizzles, and then pour over the noodles.
- Add 2 tbsp soy sauce and 1 tbsp black vinegar. Stir to combine.
- Serve with blanched bok choy and enjoy!
Notes
- Rest the dough well – At least 1 hour helps develop gluten for better stretch.
- Oil must be hot – Carefully pour the oil once it’s shimmering but not smoking.
- Stretching noodles – Use gravity and a little confidence; it gets easier each time!
- Serving tip: Eat immediately for the best texture and flavor.
Video
Nutrition
Serving: 1gCalories: 420kcal
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