With videos! Recipe for Biang Biang Noodles from China

Cooking Chinese is not as difficult as some people think. You can conjure up the Biang Biang noodles from China at home with this recipe.

Have you ever heard of Chinese Biang Biang Noodles? The specialty comes from China, more specifically: from the central Chinese province of Shanxii, where the ancient imperial city of Xi’an is also located. The thick, long noodles are incredibly good, but not so easy to get in Germany. Therefore, in this recipe we show how you can prepare Biang Biang noodles from China at home.

Making your own pasta sounds like a lot of work in the beginning. But this recipe for Biang Biang noodles from China is not only incredibly good, but also relatively quick to cook. You just need to take the time to prepare the dough for the pasta a few hours before the meal. These are then not made into noodles by machine, but by hand.

Maybe that’s why the noodles got their name. Legend has it that the pasta got its name from the sound that the dough makes when it ends up in the counter. Others suggest that the name comes from the sound when chewing these thick noodles.

To get the Biang Biang noodles as they are eaten in China, you do not need many ingredients. Szechuan pepper and rice vinegar are available in the Asian market, the other ingredients in the regular supermarket.

Interesting too: Recipe for dim sum from China

Recipe for Biang Biang Noodles from China

Ingredients

  • 250 grams of flour
  • cooking oil
  • chiliflakes
  • 2 spring onions
  • 4 cloves of garlic
  • . Teaspoon Szechuan pepper
  • 2 teaspoons soy sauce
  • 1 tablespoon black rice vinegar
  • Lite bok choy

preparation

  1. Mix flour, water and salt. Then knead until well mixed and very smooth. Now put the dough in a little oil so that it does not dry out. Cover with cling film and let rest in the fridge for at least an hour.
  2. Chop the spring onion and garlic. Clean pak choi thoroughly.
  3. Divide the dough into eight equal pieces. Knead each part again and roll into a cucumber shape. Then roll out the dough and press lengthwise with a chopstick or knife.
  4. Hold the dough at both ends and gently pull apart. Meanwhile, pound the noodles repeatedly on the table. Pull apart along the center line that was pressed earlier.
  5. Boil the noodles until they float to the surface. Then blanch pak choi in water for one minute.
  6. Now crush the Szechuan pepper and heat the vegetable oil over high heat.
  7. Serve the noodles with pak choi, some raw garlic, spring onion and chili flakes. Add a little soy sauce and rice vinegar to the sides. Pour the heated oil over it. Mix the noodles with the ingredients and enjoy.

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