Entree: China – Shaanxi – biángbiáng 面 ➤ Biángbiáng miàn (Wide, hand-pulled wheat noodles tossed in spicy chili oil with savory garlic and vinegar seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) wide fresh wheat noodles or fresh hand-pulled Biang Biang noodles
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) chili flakes (preferably coarse red pepper flakes)
- 4 cloves garlic, finely minced (approx. 0.7 oz / 20 g)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) black rice vinegar or Chinkiang vinegar
- 1 tbsp (15 ml) dark soy sauce (optional, for color)
- 1 tbsp (15 ml) toasted sesame oil
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) ground Sichuan peppercorns or toasted cumin (optional, for regional aroma)
- 3 scallions, thinly sliced (approx. 2 oz / 60 g)
- 2 cups (60 g) fresh baby spinach or Chinese greens, blanched (optional)
- 8 oz (225 g) ground pork, cooked and seasoned with 1 tbsp (15 ml) soy sauce (optional protein topping)
- Salt to taste

Instructions

1. Prepare the sauce: in a heatproof bowl combine the chili flakes, minced garlic, scallions, soy sauce, black vinegar, dark soy (if using), sesame oil, sugar, and ground Sichuan peppercorn or cumin. Stir to combine.
2. Heat the vegetable oil until shimmering but not smoking, then carefully pour the hot oil over the chili mixture to bloom the spices and garlic. Stir and set the sauce aside.
3. If using ground pork, brown it in a skillet over medium heat with a pinch of salt and 1 tbsp (15 ml) soy sauce until cooked through; set aside.
4. Cook the noodles in a large pot of boiling salted water according to package or fresh-noodle instructions until al dente and chewy, usually 3–6 minutes for fresh noodles. Reserve 1/2 cup (120 ml) of the noodle cooking water, then drain the noodles.
5. Return the hot noodles to the pot or a large mixing bowl. Pour the prepared chili-garlic sauce over the noodles, add the reserved cooking water a little at a time, and toss vigorously to evenly coat and loosen the sauce. Adjust seasoning with salt or extra vinegar to taste.
6. Divide the noodles among bowls, top with blanched greens and the cooked ground pork if using, and garnish with extra scallions. Serve immediately.