Introduction Paragraph

Biang Biang Noodles are one of China’s most iconic and boldly flavored dishes, originating from the Shaanxi province. These thick, wide, hand-pulled noodles are a feast for the senses—chewy, silky, and generously coated in a spicy, garlicky chili oil sauce. Often called “belt noodles” due to their length and width, Biang Biang Noodles are both rustic and dramatic. They’re perfect for anyone craving something hearty, bold, and authentically Chinese.

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Prep and Cook Time

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Servings: 2

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Ingredients List

For the Noodles:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• Oil (for resting dough)

For the Sauce:

• 3 tablespoons chili flakes (or crushed red pepper)
• 3 cloves garlic, minced
• 1/4 cup vegetable oil
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese black vinegar
• 1/2 teaspoon sugar
• 1 teaspoon Sichuan peppercorns (optional)
• 2 green onions, finely chopped
• Salt to taste
• Toasted sesame seeds (for garnish)

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Instructions

Step 1: Make and Rest the Dough

Mix flour, salt, and warm water into a rough dough. Knead for 10 minutes until smooth. Coat with oil, cover, and let rest for at least 1 hour.
Why this matters: Resting the dough relaxes gluten, making it easier to stretch into long, elastic noodles.

Step 2: Prepare the Sauce

Place chili flakes, minced garlic, and Sichuan peppercorns in a heatproof bowl. In a small saucepan, heat oil until just shimmering, then pour over chili mix. Add soy sauce, vinegar, sugar, and salt. Stir well.
Why this matters: Pouring hot oil over the aromatics releases intense flavors—this is the soul of the dish.

Step 3: Pull and Cook the Noodles

Divide rested dough into 2 pieces. Roll each into a long strip, press flat, and stretch by slapping against a surface until wide and thin. Boil noodles in salted water for 1–2 minutes until they float.
Why this matters: Pulling the noodles gives them a chewy texture that can’t be replicated with pre-made pasta.

Step 4: Toss and Serve

Drain noodles and place in bowls. Pour chili garlic sauce over, add chopped green onions, and toss thoroughly. Garnish with sesame seeds.
Why this matters: Mixing the sauce while noodles are hot ensures every strand is coated with flavor.

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Suggested Add-ons or Toppings List

• Crushed peanuts for crunch
• Shredded cucumber for freshness
• Sautéed bok choy or spinach
• Soft-boiled egg
• Braised beef or tofu for added protein

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Health Benefits Section

• Garlic – Anti-inflammatory and heart-healthy
• Chili flakes – Boosts metabolism
• Soy sauce – Provides umami, use low-sodium if preferred
• Green onions – Rich in vitamin K
• Hand-pulled noodles – Made from scratch, no preservatives

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FAQs (Frequently Asked Questions)

1. Can I make the dough ahead of time?
Yes, you can rest the dough in the fridge overnight—just let it come to room temp before stretching.

2. Is this dish vegetarian?
Yes, this version is 100% vegetarian and can be made vegan.

3. Can I use store-bought noodles?
Technically yes, but you’ll lose the chewy texture that makes Biang Biang Noodles unique.

4. Is it very spicy?
You can adjust chili levels to suit your taste—start with less and add more as needed.

5. What if I don’t have black vinegar?
Use rice vinegar with a splash of soy sauce as a substitute.

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Nutritional Information Table (per serving)

Nutrient	Amount
Calories	540
Protein	12g
Fat	18g
Carbohydrates	76g
Fiber	4g
Net Carbs	72g

Estimated values based on standard ingredients.

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Diet Tags or Labels

Vegetarian • Vegan-Friendly • Spicy • Hand-Pulled • Chinese Cuisine • Comfort Food

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Conclusion

Biang Biang Noodles are more than just a meal—they’re an experience. From the fun of pulling the noodles by hand to the bold flavors of chili oil and garlic, every bite is unforgettable. Whether you’re new to Chinese cuisine or a fan of authentic flavors, this dish is sure to impress. Don’t forget to bookmark, share, or save this recipe for your next spicy noodle night!