Biang Biang Noodles Recipe

Flour: The base for the noodles, providing structure and texture.

Water: Combines with the flour to form the dough.

Salt: Enhances the flavor of the noodles.

Soy sauce: Adds a savory umami flavor to the sauce.

Chili oil: Brings heat and depth to the dish.

Garlic: Provides a pungent, aromatic element to the sauce.

Vinegar: Adds acidity and balances the flavors.

Sugar: Adds a touch of sweetness to the sauce.

When kneading the dough, ensure that you achieve a smooth and elastic texture. This can be done by kneading for about 10-15 minutes. If the dough feels too sticky, sprinkle a bit of flour on your hands and the surface. Letting the dough rest for 30 minutes is crucial as it allows the gluten to relax, making it easier to roll out and cut into wide strips. When boiling the noodles, make sure to stir occasionally to prevent them from sticking together. For the sauce, finely mince the garlic to ensure it evenly distributes its flavor throughout the noodles.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the noodles a chewier texture similar to traditional biang biang noodles.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the noodles denser.

• water - Substitute with vegetable broth: Vegetable broth can add a subtle depth of flavor to the noodles.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative that is slightly sweeter but still provides a savory taste.

• chili oil - Substitute with sriracha: Sriracha can provide a similar heat and flavor, though it is thicker and less oily.

• chili oil - Substitute with crushed red pepper flakes: Crushed red pepper flakes can add heat, though you may need to add some oil to maintain the consistency.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of minced garlic.

• garlic - Substitute with shallots: Shallots can add a milder, sweeter garlic-like flavor.

• vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish.

• vinegar - Substitute with rice vinegar: Rice vinegar is milder and slightly sweeter, making it a good alternative.

• sugar - Substitute with honey: Honey adds sweetness and a bit of floral complexity.

• sugar - Substitute with maple syrup: Maple syrup provides sweetness with a unique flavor profile.

• Allow the noodles to cool completely before storing. This prevents condensation, which can make them soggy.
• Divide the noodles into individual portions. This makes it easier to reheat only what you need.
• Place the cooled noodles in airtight containers or resealable plastic bags. Ensure there is minimal air inside to maintain freshness.
• Label the containers or bags with the date. This helps you keep track of how long they have been stored.
• Store the noodles in the refrigerator if you plan to consume them within 3-4 days.
• For longer storage, place the noodles in the freezer. They can be frozen for up to 2 months.
• When ready to use, thaw frozen noodles in the refrigerator overnight.
• Reheat the noodles by boiling them briefly in water or microwaving them until hot. Add a splash of water or broth to prevent them from drying out.
• Refresh the sauce by adding a bit more soy sauce, chili oil, or vinegar if needed, to restore its vibrant flavor.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a splash of water or broth to the pan.
  3. Add the leftover Biang Biang noodles and stir occasionally until heated through.
  4. If the noodles seem dry, add a bit more water or broth to keep them moist.

• Microwave Method:

  1. Place the noodles in a microwave-safe dish.
  2. Add a splash of water or broth to the dish to prevent drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Check if the noodles are heated evenly; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the noodles in an oven-safe dish.
  3. Add a splash of water or broth to keep the noodles moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 10-15 minutes, or until the noodles are heated through.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the noodles in a heatproof dish and set it in the steamer.
  3. Cover and steam for about 5-7 minutes, or until the noodles are hot.

• Sauté Method:

  1. Heat a wok or large skillet over medium-high heat.
  2. Add a small amount of oil to the pan.
  3. Add the noodles and stir-fry for a few minutes until heated through.
  4. Optionally, add some vegetables or protein to enhance the dish.

• Mixing bowl: Use this to combine the flour, water, and salt, and to knead the dough until smooth.

• Rolling pin: This will help you roll out the dough into wide strips.

• Knife: Use this to cut the rolled-out dough into wide strips.

• Pot: Boil the noodles in this with water for 5-7 minutes until they are cooked.

• Strainer: Drain the cooked noodles using this.

• Bowl: Mix the soy sauce, chili oil, garlic, vinegar, and sugar in this to make the sauce.

• Tongs: Toss the cooked noodles with the sauce using these.

• Garlic press: Mince the garlic cloves with this tool.

Prepare the dough in advance: Mix and knead the dough the night before. Let it rest in the fridge to save time on the day of cooking.

Use a pasta machine: Instead of rolling out the dough by hand, use a pasta machine to quickly and evenly cut the noodles.

Pre-make the sauce: Combine the soy sauce, chili oil, garlic, vinegar, and sugar ahead of time and store it in the fridge.

Boil water in advance: Start boiling the water while you prepare the noodles to reduce waiting time.