Biang Biang Noodles

Biangbiang noodles also known as Youpo chemian in Chinese, are a type of noodle popular in China’s Shaanxi province. The noodles, touted as one of the “ten strange wonders of Shaanxi” are described as being like a belt, owing to their thickness and length.

Biang Biang Noodle

 

Difficulty: chef (advanced)
Cooking time: 10-30 minutes
Ingredients: 130g flour; 60g clean water

Seasonings:
Two pieces of black fungus;
One piece of green pepper;
One piece of pimento;
Small amount of chicken;
Two pieces of pickled Chinese cabbage;
2tsp of salt;
1tsp of starch;
1tsp sesame oil;
1tsp of chicken powder

Directions:

1. Weigh the flour and clean water. Pour the water slowly into the flour. Stir quickly as you pour the water. Roll the flour into a smooth paste.

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2. Cover the paste with preservative film for 30 minutes. Then soak two pieces of black fungus in water and clean, chop into pieces.

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3. Remove the pedicle and seeds of the green pepper and pimento, clean and chop into slices. Chop the pickled Chinese cabbage into pieces.

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4. Cut the chicken into slices and mix evenly with 1tsp of salt, starch and sesame oil. Roll the paste into one thin piece.

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5. Paste a little oil (or dry flour) on both sides of the flour piece and then fold it like folding a fan. Cut evenly. Spread out the folded flour noodle pieces.

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6. Heat a wok and fry the chicken until it changes color, put onto a plate. Set an oily wok, fry the pickled Chinese cabbage, and then stir fry cooked chicken, green pepper dices and pimento dices together for one minute. Add 1tsp of salt, chicken powder and take the fried dish out. Add clean water into the wok and boil the water. Put the noodle pieces into the wok and boil until floating. Take out and sprinkle the fried dish.

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Cooking tips: the paste should be tough. You can use your favorite sauce as you like.

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