Biang biang noodles(？？麵 / 褲帶麵 / 油潑扯麵) are hand-pulled wide noodles typically served with vinegar, soy sauce, chili, and a splash of hot oil. It is a specialty of Shaanxi cuisine found in Xi’an(西安) and surrounding areas.

Biang is said to be an onomatopoeia for the sound of slapping these noodles on the counter while stretching them. The written character biang is famous for being one of the most complicated Chinese characters, although it is not normally included in Chinese dictionaries. According to folk stories the character way created by a noodle vendor or a customer who was challenged to create a new character to represent the biang sound. The noodles may also be called belt noodles(褲帶麵) or pulled noodles(扯麵).

Biang biang noodles are so long that one or two noodles can fill a bowl. They are made with dough from white wheat flour such as all-purpose flour. The dough has to sit for a while without drying out so it can hold its shape when stretched. Adding a little oil or working in an oiled surface may help. The pulled noodles are generally longer than a person’s arm span.

There are two ways to stretch the noodles. Firstly, the flattened dough can be pulled and slapped until long, folded once longer than arm span. Secondly, the flattened dough can be pressed thin in center lengthwise, stretched, then torn at the divided center; by doing this, it only has to be stretched half as much and the noodle is less likely to break.

Biang biang mian is generally served with blanched baby bok choy or similar greens. Other toppings like meat, egg, and tomato may also be added.

Typical seasonings are rice vinegar, light soy sauce, salt, garlic, scallion, chili flakes, and a bit of hot oil. Rapeseed oil is popularly used and has a nice fragrance; other oils like canola oil work fine too. Pre-made chili oil can be used. Fragrant vinegar like Chinkiang vinegar works well. Mix the noodles and seasonings well before eating.

Recipe

2 bowls

Ingredients

• 2 cup all-purpose wheat flour
• ½ tsp salt
• ¾ cup water
• water to cover
• 2 baby bok choy(油菜 / 小白菜), quartered lengthwise
• 2 clove garlic, minced
• 2 scallion, finely chopped
• 1 -2 tbsp dried chili, roasted and finely crushed (or chili powder)
• 2 tbsp rice vinegar
• 2 tbsp light soy sauce
• 4 tbsp rapeseed oil(菜籽油) or other vegetable oil

Directions

• combine flour, salt
• gradually add water until combined
• let sit 2 to 5 minutes
• knead into dough
• let sit 15 to 30 minutes
• divide into 4 pieces
• roll flat
• let sit 1 to 2 hours
• pull each piece to arms’ length, slapping against work surface
• take the two ends and center and pull to arms’ length again, slapping against work surface
• place each noodle in boiling water 2 to 5 minutes
• transfer noodles to serving bowls
• blanch bok choy
• transfer to serving bowls
• add vinegar, soy sauce, garlic, scallion, chili, salt to each bowl
• heat oil and add to each bowl (onto garlic, scallion, chili)
• serve (mix before eating)