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These extra wide noodles originate in northwest China where wheat is the major crop. Biang Biang noodles are hand pulled, stretched and slapped against a hard surface making the ‘Biang’ sound which gives them their name.

Spicy Garlic Noodles



These extra wide noodles originate in northwest China where wheat is the major crop. Biang Biang noodles are hand pulled, stretched and slapped against a hard surface making the ‘Biang’ sound which gives them their name. It’s a skill that takes a lot of perfecting, so while it’s possible (and fun) to make them at home, any wheat noodle (wide or not) can be substituted in this dish. Toss them in a spicy chilli garlic sauce to have this classic Chinese street food as a go-to for whenever friends turn up… hopefully, with an awesome bottle of Oxford Landing Shiraz.

400gr wheat noodles
3 tablespoons vegetable oil
3 cloves garlic, crushed
½ teaspoon ginger, grated
1½ tablespoons Szechuan pepper flakes
2 teaspoons chilli oil, or to taste
1 tablespoon Chinese black vinegar
2 tablespoons soy sauce
½ cup green shallots, sliced. Plus extra to serve

26 Sep 2022

Method


Bring a large pot of salted water to the boil and add the noodles. Cook for 3-5 minutes, or according to instructions, drain. Heat oil in a small pot over medium heat. Add garlic and ginger. Cook until just fragrant, about 30 seconds. Add pepper flakes and allow to infuse for a few more seconds. Remove from the heat and stir in remaining ingredients. Toss noodles in the chilli garlic sauce and serve with a scattering of sliced green shallots.

Tip: blanch a handful of Chinese greens or spinach in the simmering noodle water and add to the dish.
Garnish: with freshly picked cilantro (coriander) leaves
Substitute: back Chinese vinegar with Chinese rice wine or balsamic vinegar.