Xi'an Biang Biang Noodles recipes
"Biang Biang Noodles" are a famous snack from Shaanxi Province and are also one of Shaanxi's "Eight Strange Treasures". The noodles are wide and long, resembling belts, hence they are also called "Belt Noodles". Biang Biang Noodles are not only a traditional delicacy in Shaanxi, but also an important part of Chinese culinary culture, attracting numerous tourists and food enthusiasts to give them a try.
INGREDIENTS
- 300g of medium-gluten flour
DIRECTIONS
Prepare 20g of chili powder and 5g of Sichuan peppercorn powder. Chop 5g of green onions and 10g of garlic finely and set aside for later use.
Add the diluted saltwater (2g salt mixed with 150ml water) into 300g of medium-gluten flour, mix well, and knead into a dough. Cover and let it rest for about 20 minutes.
Tip:
When kneading the dough, use cool diluted saltwater. This helps to strengthen the gluten and prevents the dough from becoming sticky.
Brush the chopping board with oil to prevent sticking.
Place the dough on the chopping board and roll it out with a rolling pin into an even dough sheet. The thickness can vary as long as it's uniform.
Brush the surface of the dough with oil, cover it with plastic wrap, and let it rest for another 15-20 minutes.
Tip:
Adding a little cooking oil on the surface helps prevent the dough from sticking together.
After the dough has rested, cut it into long strips. Hold each strip with both hands, stretch and bounce it on the table to extend the noodles as much as possible. Then, tear the dough apart from the middle to create two wide noodles.
Boil the noodles in boiling water. When they are almost cooked, add 150g of Chinese flowering cabbage (nai bai) and continue cooking until everything is done. Remove from the water.
Heat 50g of peanut oil in a pan until it is very hot, around 80% hot.
Drain the noodles and Chinese flowering cabbage and place them in a bowl. Sprinkle chopped green onions, minced garlic, chili powder, and Sichuan peppercorn powder on top. Heat 50g of peanut oil until very hot, then carefully pour the hot oil over the seasonings using a spoon.
Finally, add 20g of light soy sauce and 20g of vinegar. Stir everything together evenly, and your dish is ready to serve.