Hot Oil Biang Biang Noodles (油泼面)
If you've ever wanted to try making hand-pulled noodles at home, Biang Biang Noodles are the perfect place to start.
With their satisfyingly chewy texture and bold, fiery sauce, they’re a must-try for any noodle lover. Plus, the process of slapping and stretching the dough is as fun as it is rewarding!
Give this recipe a go and bring the taste of Xi’an right into your kitchen. You won’t regret it!
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About this recipe
What Are Biang Biang Noodles?
Biang Biang Noodles are thick, belt-like wheat noodles that originate from Shaanxi province, particularly Xi’an, a city famous for its bold, spicy cuisine.
Unlike delicate ramen or thin lo mein, these noodles have a satisfying chew that makes them incredibly enjoyable to eat.
Traditionally, they’re served tossed in a hot, aromatic oil infused with chili, garlic, and Sichuan peppercorns, along with toppings like soy sauce, vinegar, and scallions. Some variations include braised meat or eggs for an extra hearty meal.
Why Are They Called ‘Biang Biang’ Noodles?
The name "Biang Biang" comes from the sound of the dough hitting the countertop as it's stretched and pulled. Unlike machine-made noodles, these are hand-pulled from a single piece of dough, making each noodle slightly different in shape and texture.
The character for "biang" is famously one of the most complex Chinese characters, with over 50 strokes, though you won’t find it in most standard dictionaries. Despite its complexity, the dish itself is deceptively simple to make at home!
Is It Difficult to Make Biang Biang Noodles?
Though hand-pulled noodles might seem intimidating, Biang Biang Noodles are actually beginner-friendly - requiring no special tools, just a bit of practice.
With a little patience and the right technique, you can recreate this famous dish at home and impress yourself with restaurant-quality noodles.
Why You'll Love This Recipe
- Authentic & Homemade: No need to travel to Xi’an - make these chewy, spicy noodles right in your kitchen!
- Beginner-Friendly: No fancy tools needed, just your hands and a bit of patience.
- Incredibly Satisfying: Thick, chewy noodles with bold, savoury flavours—perfect for spice lovers.
- Versatile: Serve them plain, with vegetables, or add protein for a heartier meal.
Ingredients
For the noodles:
- 500g plain flour
- 250ml water
- Pinch of salt
- 2 tbsp vegetable oil (for coating not to mix in)
For the sauce, per bowl
- 2 tbsp vegetable oil, heated to smoking
- 1 tbsp light soy sauce
- 1 clove of garlic, minced
- Handful of chopped spring onions
- 2-3 tsp chilli powder with flakes and seeds
- 1/2 tbsp rice vinegar
- 1/2 tbsp chilli oil, optional
Pair it with
Instructions
How to Make Biang Biang Noodles
Making Biang Biang Noodles at home is easier than you think!
Follow these step-by-step instructions to achieve the perfect chewy, hand-pulled noodles.
1. Prepare the Dough
In a large bowl, mix flour and salt, then gradually add water while stirring until a rough dough forms.
Knead for 2-3 minutes until all the flour is fully incorporated.
Cover the dough and let it rest for 30 minutes.
2. Knead and Rest
After resting, knead the dough again until smooth and elastic.
Divide it into four equal portions, shape them into balls, and cover.
Let the dough rest for 1 hour.
3. Shape and Oil the Dough
Roll each dough ball into an oval shape, about 1cm thick and palm-sized.
Generously coat each piece with oil to prevent sticking.
Cover and let rest for another hour - this is key for achieving the right texture!
4. Stretch and Pull the Noodles
Take one piece of dough and lightly press a chopstick along the centre to create an indentation.
Hold both ends of the dough, gently stretching it from the middle.
Slap the dough against the counter while stretching to help elongate it.
Once the noodle is about 1 metre long, split it along the centre indentation to form a long loop. You can separate the ends if preferred.
5. Cook the Noodles
Immediately drop the pulled noodle into boiling salted water - do not place it aside, or it will stick together.
Boil for 3-5 minutes, depending on thickness.
Remove and place the cooked noodles into a serving bowl.
How to Make the Sauce
1. Prepare the Aromatics
Place your chopped garlic, chili flakes, and other seasonings directly on top of the cooked noodles in a serving bowl.
2. Heat the Oil
In a small pan, heat cooking oil until smoking hot.
Carefully pour the hot oil over the aromatics - this will create a sizzling effect that releases incredible fragrance and flavour.
3. Toss and Serve
Mix everything thoroughly to coat the noodles in the spicy, aromatic sauce.
Serve immediately and enjoy your homemade biang biang noodles!
FAQs
1. Are Biang Biang Noodles spicy?
Yes! Traditional Biang Biang Noodles are known for their bold, spicy sauce made with chilli oil.
However, you can adjust the spice level by reducing the chili flakes or adding more soy sauce for balance.
2. Do I need special equipment to make these noodles?
Nope! Unlike other hand-pulled noodles that require precise stretching, Biang Biang Noodles are more forgiving.
All you need is a rolling pin and your hands.
3. Can I make the dough ahead of time?
Yes! The dough actually benefits from resting. You can prepare it up to a day in advance, store it in the fridge, and bring it to room temperature before pulling the noodles.
4. Can I make this dish gluten-free?
Traditional Biang Biang Noodles are made with wheat flour, so they aren’t naturally gluten-free.
However, you can try using rice noodles with the same chili oil topping for a similar flavour profile.
5. What can I serve with Biang Biang Noodles?
These noodles pair well with stir-fried vegetables, braised beef, or dumplings for a full Chinese-style meal.
Video demonstration
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