Biang Biang Noodles

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Biang Biang noodles – The wide and thick handmade noodles are covered with a rich hot sauce. It is a simple dish yet brings you the greatest comfort. Biang Biang Mian (Hot Oil Noodle) – is a very interesting and popular dish in Shaanxi province of China.

Do you ever crave Asian food but don’t have time to make it? Are you looking for something different than the same old takeout Chinese dish? If you answered yes to either of these questions, then try learning how to make Biang Biang noodles or you can just order some on Amazon. Although the dish may seem simple, there are several steps that must be followed in order to get the right taste and texture. Here are some quick and easy tips to help you prepare noodles in no time at all!

These noodles are a type of Chinese noodle that is handmade and known for being thick and wide. The noodles are typically covered in a hot sauce, making for a simple but comforting dish. Biang Biang Mian (Hot Oil Noodle) is a popular dish in Shaanxi province, China that is made with these special noodles. The dish gets its name from the sound that is made when the dough is slapped against the counter to flatten it out.

This noodle recipe goes very well with Baked Chinese 5-spice Chicken, Lemongrass Chicken or Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa).


Biang Biang Noodles

biang biang noodles 1

Biang Biang Noodles
Biang Biang Noodles

Make your own hand-pulled noodles at home with this recipe. Biang Biang noodles – The wide and thick handmade noodles are covered with a rich hot sauce.

  • Author:
  • Prep Time: 1:15
  • Cook Time: :05
  • Total Time: 1:25
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Chinese


  • 4 cups high-gluten bread flour
  • Pinch of coarse salt
  • Toasted sesame oil, for dough
  • For Serving – optional

  • XO Sauce
  • Bean sprouts
  • Watercress, arugula, or other peppery greens
  • Chopped fresh cilantro
  • Chopped garlic
  • Black vinegar
  • Crushed roasted, salted peanuts
  • Toasted ground Szechuan peppercorns, sifted
  • Toasted sesame seeds


  1. Place flour in a large bowl with salt; whisk to combine. Make a well in the center and pour 1 1/4 cups water into well. Using your hands, incorporate flour into water and mix until a rough dough forms. Cover bowl with plastic wrap and let stand 15 minutes.
  2. Turn dough out onto a clean work surface. Knead dough by working into a log-shape about arms length. Bring ends together and roll back into a log shape. Repeat process until dough is smooth.
  3. Cut dough into 7 equal-size pieces (about 6 ounces each). Using your fingers, coat dough with oil; cover with plastic wrap and let stand 30 minutes.
  4. Halve each piece of dough lengthwise. Working with one piece of dough at a time, place dough cut-side up on work surface. Using your fingers, coat with oil and press down to flatten; let stand minutes.
  5. Using your thumbs and forefingers, pull noodles until they are shoulder length. Slap noodles down on work surface two times to stretch even further. Tear noodles lengthwise at the center seam almost, but not entirely, in half to create one very long noodle. Immediately transfer to boiling water and repeat process with remaining pieces of dough.
  6. Cook noodles until they float to the surface, 2 to 3 minutes. Drain and serve as desired with XO sauce, bean sprouts, watercress, cilantro, garlic, vinegar, peanuts, peppercorns, and sesame seeds.


  • Serving Size: 1
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