Biang biang mian is a famous noodle from Shanxi province. The reason why it is so well known depends largely on its name being one of the most difficult Chinese characters. This word is no longer found in modern Chinese dictionaries, it only exists in Kangxi dictionaries. Translating it into English is biang biang noodles. The origin of this word is the sound of noodles tapping the pastry board when making noodles.
Biang biang noodles are wide hand-made noodles. Some people also call it trouser belt noodles. In fact, it is different from the real trouser belt noodles. The biang biang noodles are shorter than the trouser belt noodles, and they are sections. For its longer making time, modern people use the trouser belt noodles instead of the biang biang noodles. Let’s take a look at its production process.
The first is to make the dough, and then wait for it to soften. Two hours after the dough is made, making the noodles.
The noodles are here, let’s take a look at its toppings. There are too many noodles toppings, can be eggs with tomatoes stir fried, minced pork and vegetables stir fried, soy bean paste stir fried, scallion oil, and so on. My version today is vegan, green vegetables, a little seasoning, and sprinkled with hot oil, then mixed well. Of course if you like, you can freely switch to other ways of eating.
Chili oil is a must and added in the end then mixed the noodles. It takes time to make biang biang noodles, but when you taste the strong and delicious biang biang noodles, everything is worth it. I often admire the Chinese food culture. Only from these countless delicious noodles cooking, we can see that the saying” eating in China” is not a bragging expression.
Biang Biang Mian
- Pot for boiling
- Wok for stir-frying
- Dough board
- Rolling Pin
- A big pot for making a dough
- For making the dough
- 250 gram flour
- 150 ml water( depends on the absorption of flour）
- 3 gram salt
- 5 tablespoon oil
- Seasoings for noodles
- One baby bok choy, about 50 gram
- 16 gram sesame cooked
- 5 tablespoon light soy sauce
- 1 teaspoon salt
- 2 tablespoon chili oil
- 15 gram green scallion, chopped
- 6 cloves garlic, chopped
- 3 tablespoon oil
- 1 tablespoon vinegar
- Add flour, salt and water to a big pot, making a dough
- Cut the dough into sections, brush the each sections with oil
- Cover with plastic wrap, let them stay for 2 hours
- Stay one section on the flour board, let it be long with a rolling pin, press it in the middle with one chopstick, tear it in the middle with your hands, stretch them. every secion will be done so.
- Add water to a pot, bring to a boil, blanching the baby bok choy, then boiling the noodles in a pot until cooked through.
- Stir light soy sauce, vineger, salt in a big bowl, transfer the cooked noodles to the big bowl, then topped with baby bok choy, sesame, garlic chopped, green scallion chopped
- Heated the oil in a wok over high heat, when it beginning to smoke, turn off the heat, drizzle the heated oil on the noodles.
- Add chili oi, mixed well and serve warm.