Biang Biang Noodles

I absolutely love Biang Biang noodles. These hand-pulled, wide noodles are tossed in a bold, flavorful sauce that coats every strand perfectly. The chewy texture is what makes them so satisfying since each bite clings to the sauce. If you are craving a comforting, spicy bowl of Biang Biang noodles, you definitely need to give this recipe a try.

Why You Will Love This Recipe

• Chewy texture – The hand-pulled noodles have that signature thick, bouncy bite.
• Bold, spicy flavor – Garlic, chili flakes, soy sauce, and hot oil create a deeply aromatic, crave-worthy sauce
• Customizable – Adjust the spice level, swap the protein, or add your favorite veggies.
• Impressive but approachable – Stretching the noodles is fun and easier than you think!

Biang Biang Noodles Origin

Biang Biang noodles originated in Shaanxi, a province in China. The name “biang” is said to signify the sound the dough makes when it is slapped against a surface while being stretched. They were originally a street food from the Guanzhong region.

Ingredients

Noodles

• 2 cups all-purpose flour
• ¾ cup warm water
• ½ tsp salt

Pork Topping (serves 3)

• ½ lb ground pork
• 1 tbsp vegetable oil
• 2 tbsp dark soy sauce
• 1 tsp Shaoxing wine
• 2 cloves garlic, minced
• ½ tsp crushed Sichuan pepper

Sauce (for 3 bowls)

• 3 tbsp chili flakes
• 4 cloves garlic, minced
• 3 tbsp light soy sauce
• 3 tbsp rice vinegar
• 1 tsp sugar
• 3 tbsp hot oil (for pouring)
• 1 green onion, sliced

Click on the images for the direct link to the tools/ingredients I used:

Instructions

In a bowl, combine flour and salt. Gradually add warm water while mixing with a dough hook or your hands. Knead until smooth. If the dough feels too dry, add water 1 teaspoon at a time.

Cover and let rest for 1 hour.

Divide the dough into 8 equal pieces. Lightly coat each piece with oil, cover, and let rest again for 30 minutes. This helps relax the gluten for easier stretching.

Heat oil in a pan over medium heat. Add garlic and crushed Sichuan pepper and sauté until fragrant.

Add ground pork and cook until browned. Stir in dark soy sauce and Shaoxing wine. Cook until fully done, then set aside.

Roll each piece into a flat strip. Use a chopstick to mark the center.

Gently stretch and “slap” the dough against the counter as you pull to create long, wide noodles. Gently pully apart at the indention. Make sure the noodles don’t touch each other to prevent sticking.

Bring a large pot of water to a boil. Add noodles and cook for 1–2 minutes, or until they float to the top. Drain well.

Divide noodles into bowls. Top with cooked pork and green onions. Add minced garlic, chili flakes, light soy sauce, rice vinegar, and sugar directly on top.

Heat the oil until very hot, then carefully pour it over the garlic and chili flakes to release the aroma. Toss everything together and enjoy!

Storage Tips

Uncooked Noodles: Coat the noodles lightly in oil, place in a single layer, wrap tightly, and store in the fridge for up to 24 hours.

Cooked Noodles: Store in an airtight container in the firge for up to three days. Toss with a little oil to prevent it from sticking. Store the pork topping in a separate container.

Biang Biang Noodles Tips

You need to rest the dough to relax the gluten, which makes stretching easier.

Lightly oil the dough pieces to prevent them from sticking together.

When stretching the noodles, make sure they don’t touch each other, or they will stick together.

Biang Biang Noodles Ingredient Substitutions

Light/dark soy sauce –> regular soy sauce

Ground pork –> ground beef, ground turkey, ground chicken

shaxoing wine –> mirin or omit completely

Rice vinegar –> white vinegar

If you enjoyed this biang biang noodle recipe, you might also like my quick laksa noodles recipe.