Biang Biang noodles is a Chinese hand-pulled noodles usually with spicy flavor. It is my absolute favorite noodles to make. Thanks to its thickness and long shape, you could be full by just eating few strips of it. Read my recipe and learn how to make these surprisingly easy Chinese noodles at home. You will be stunned how much fun you will have during the preparation. And how tasty they are!
WHAT IS THE BIANG BIANG NOODLES
The Biang Biang noodles is a typical noodle dish of Shaanxi province in the northwest China. There are certain particular characters that make it special. For example the noodle has to be wide and long, enough to be described as "belt noodle".
This dish was originated as a poor man's food. People used to slurp the Biang Biang noodles with a big bowl squatting along the street. It is commonly dressed with chili oil and spicy chili flakes. However, you could replace the classic topping by any "sauce" preferred.
In the latest years this dish has become more and more popular, also thanks to the peculiar ideograph "BIANG" in its name (see on WIKI). Besides, this noodle dish has taken the social media by storm also due to its handcrafted way in preparation.
This (on the left) is the ideograph "Biang", which is no longer in use in Chinese writing.
HOW TO MAKE LONG AND SILKY BIANG BIANG NOODLES
When I firstly started to make the Biang Biang noodles at home, it was nothing but short and flaky pieces. They were still tasty but neither long enough to be called "noodles" nor bearing a silky texture.
THE RIGHT FLOUR
First of all, you need to choose the right flour!
After testing various types of flours, I've found the Manitoba flour gives the best result. This is because the Manitoba is a strong flour with protein contained over 12%. That is to say Manitoba can develop strong gluten, which is essential for a stretchy dough.
The strength of the flour is commonly referred by its W index. The farina tipo 0 and 00, which are often used in pasta making, are with W from 90 to 280. This is a range from weak to average. While the Manitoba flour has a W higher than 350.
REST THE DOUGH
Secondly, it is important that the dough is rested long enough. This is because when the dough is initially formed and kneaded, the gluten inside is strained and still to be developed. By leaving it rest, we give time for the gluten to strengthen itself.
I prefer to wrap a layer of oil outside the dough and rest it overnight. In this way I would have my Biang Biang noodle dough straightly ready to be cooked for lunch the next day.
WHY YOU SHOULD MAKE BIANG BIANG NOODLES AT HOME
It only requires three ingredients to make the Biang Biang noodles: flour, salt and water! Simpler than this? I don't think so!
You can prepare the dough the evening before, so that next day you can have the noodles for lunch or dinner within 15 minutes. Or you could prepare a big batch and keep the unused dough in fridge. So, whenever you want to eat Biang Biang noodles, you only need to reach the fridge and pull them immediately. The dough can be stored in fridge for a few days.
As mentioned before, the classic dressing of Biang Biang noodles is a spicy sauce. But you can adapt it to your own preference! Consider the Bolognese sauce or Genovese pesto. Or any sauce available at home! It is always more fun when you adapt the tradition and make your own rule!
BIANG BIANG NOODLESCourse: First courseCuisine: ChineseDifficulty: High
- THE DOUGH
Manitoba flour: 150g
Sale: 1 cucchiaino
Water: 80g (around 40°C)
Soy sauce: 4 tbsp
Chopped scallion: 3 tbsp
Sesame seed: 2 tbsp
Chili flakes: 2 tbsp (optional)
Sunflower oil: 6 tbsp
- Put the flour and salt in a big bowl, slowly add in water and mix it with the flour. Knead the flour into a dough.
- Cover the dough with plastic wrap and rest it for 20 minutes.
- (20 minutes later) Knead the dough by folding the boarder towards the center, using the strength of your palm. Continue kneading it until the surface of the dough becomes smooth.
- Divide the dough into 6 pieces. Knead each piece into a ball shape.
- Spiana ogni pallina fino a farla diventare piatta e a forma ovale. Inzuppala nell’olio di girasole (fai in modo che l’olio bagni ogni superficie della pasta) e poi distendili in una padella piatta.
- Copri la padella e fai riposare per una notte (o almeno 4 ore).
- Usa una bacchetta per tirare una riga al centro della forma ovale.
- Tieni la pasta con entrambe le mani e lentamente tira entrambi gli estremi.
- Quando è lungo abbastanza separa la pasta lungo la linea che hai tracciato con la bacchetta. Adesso gli spaghetti assumono una forma circolare, puoi sia aprirli per avere un lungo filo o lasciarli così.
(Non ti preoccupare se la pasta a volte si rompe mentre la tiri. Cerca di tirare fino a quando non ti rendi conto che si sta per rompere, se l’impasto ha riposato a sufficienza il risultato finale non dovrebbe essere un disastro!)
- Metti ogni noodle in acqua bollente e passa allo noodle successivo.
- Quando anche l’ultimo noodle è nella pentola continua a bollire per 45-60 secondi prima di servirli.
- Versa i noodles cotti dentro un piatto fondo (o una ciotola) con 2 cucchiai di salsa di soia sul fondo. Spruzza i cipollotti, il peperoncino ed i semi di sesamo sugli noodles.
- Riscalda l’olio di girasole fino a quando non inizia ad uscire un po’ di fumo. Lentamente versa l’olio sui cipollotti ed il peperoncino per tirar fuori i loro profumi (circa 3 cucchiai per ogni piatto).
- Gira bene i noodles ed il condimento. E buon appetito!
E’un piatto veramente unico, che ti resta impresso per il suo gusto intenso e che sicuramente vorrai mangiare di nuovo.
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