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
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.
