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Biang Biang Noodles with bok choy in a white bowl

Biang Biang Noodles Recipe

Berry Berry Life
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!
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Prep Time 15 minutes
Cook Time 5 minutes
Resting time 1 hour
Total Time 1 hour 20 minutes
Course Main Course, Side Dish
Cuisine Asian, Chinese
Servings 2 people
Calories 420 kcal

Ingredients
  

For the Noodles:

Toppings (per bowl)

Equipment

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
Keyword Chili Noodles, Hand-pulled Noodles, Spicy Noodles
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