Zapappy

Name: Biang Biang Noodles
Prep time: 60 min
Cook time: 8 min
Total time: 248 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 cups all-purpose flour; 1 tsp kosher salt; 1 cup water; 3 tbsp avocado oil, for coating; 6 whole scallions, thinly sliced; 5 whole garlic cloves, finely minced; 2 tbsp chinese crushed chili flakes; 1 tsp roasted sichuan pepper; 2 1/2 tbsp light soy sauce; 2 tbsp chinkiang vinegar; 1 tsp granulated sugar; 1/4 tsp msg, optional; 1/3 cup avocado oil, heated to 375-400°F (190-205°C); 1 bunch blanched greens; 1/4 cup pickled garlic; 1 whole cucumber; 1 tbsp sesame seeds, optional, toasted

Cooking

Zapappy

Cooking

Chinese

Biang Biang Noodles

Broad hand-pulled Shaanxi noodles slicked with hot chile oil, black vinegar, garlic, and fragrant bloomed aromatics.

4 servings · 60 minutes prep · 8 minutes cook

Ingredients

Noodles

3 cups all-purpose flour
1 tsp kosher salt
1 cup water
3 tbsp avocado oil, for coating

Chili Oil Topping

6 whole scallions, thinly sliced
5 whole garlic cloves, finely minced
2 tbsp chinese crushed chili flakes
1 tsp roasted sichuan pepper
2 1/2 tbsp light soy sauce
2 tbsp chinkiang vinegar
1 tsp granulated sugar
1/4 tsp msg, optional
1/3 cup avocado oil, heated to 375-400°F (190-205°C)

For Serving

1 bunch blanched greens
1/4 cup pickled garlic
1 whole cucumber
1 tbsp sesame seeds, optional, toasted

Directions

Mix, Rest, and Stretch the Noodles

Make the dough: Mix flour and salt in a large bowl. Gradually add warm water, stirring until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
Portion and oil: Divide the dough into 8 equal pieces. Roll each into a strip about 6 inches (15 cm) long. Coat lightly with avocado oil, cover, and let rest for 2 1/2 hours.
Stretch the noodles: Working with one piece at a time, gently flatten and stretch into a long, wide belt noodle. If desired, press a groove down the center and pull apart lengthwise to create two connected ribbons.

Cook the Noodles

Cook: Bring a large pot of well-salted water to a boil. Stretch each noodle immediately before cooking. Boil until the noodles float and remain chewy, about 1 1/2-2 minutes. Drain well and divide among serving bowls.

Top and Bloom the Aromatics

Assemble: Top each bowl with scallions, garlic, chili flakes, Sichuan pepper, soy sauce, Chinkiang vinegar, sugar, and MSG.
Bloom the aromatics: Carefully pour the shimmering hot avocado oil over the toppings to instantly sizzle and release their aroma. Toss thoroughly to coat the noodles.

Finish and Serve

Serve: Garnish with blanched greens, pickled garlic, cucumber, and sesame seeds. Serve immediately while hot.