This post may contain affiliate links. Please read our disclosure policy.
Recently chanced upon an instagram post of Xi’an-style spicy handmade noodles (Biang Biang noodles) and I was salivating. Just the mere mention of “chilli” or “spicy” makes me really excited and hungry!
Wanted to recreate the dish using store-bought noodles but unfortunately, they don’t sell the right type of noodles in supermarkets. So I had to make it from scratch.
The only time I’ve attempted making noodles from scratch was a few years ago and I remember the attempt didn’t go too well. So I wasn’t expecting a great outcome, but the noodles turned out waayyy better than I expected.
It was really easy to make! If you’re like me and are slightly intimidated by the thought of doing handmade noodles, fret not. I assure you that this recipe is simple and easy to follow.
First, knead flour, water and salt together into a dough ball (for about 5 minutes). Let the dough rest for 1 to 2 hours, covered with a cling film so it won’t dry out. At this point, the dough won’t be very smooth but after resting, it will smoothen out.
Cut the dough into 2 pieces, then roll out one piece into a thin rectangular sheet using a rolling pin. Roll as thinly as possible. I personally like my noodles thinner so that it won’t taste too flour-y.
Fold the sheet of dough into halves or thirds then slice the dough into strips of your desired width. Repeat for the other piece of dough.
Extend the strips, pulling gently on each strip to make it thinner. The noodles should be slightly elastic.
Boil the noodles.
I also blanched some vegetables for a more nutritious meal.
I made a spicy sauce that’s similar to the sauce used for the Xi’an-style biang biang noodles, but not exactly the same.
I added oil, spicy chilli crisps (with chilli oil), white vinegar (because I didn’t have black vinegar), light soy sauce, black pepper, and garlic into a small pan and combined them into a delicious sauce.
I added the garlic towards the end so it wouldn’t become too burnt.
This was the spicy chilli crisp I used. After being heated in some oil, the aroma that wafted through my kitchen was no joke. I don’t know what sorcery it is but this was amazingly fragrant!
I know this probably looks plain and humble, but it was downright tasty!! The noodles were tender and smooth, and were doused in such a fragrant chilli sauce.
Add some protein to this dish and it becomes a wonderful meal. If you’re a chilli lover like me, you should really try this dish. I personally felt it wasn’t very spicy actually, so you can add more chilli if you’d like!
Spicy Handmade Noodles (Biang Biang Noodles)
Ingredients
NOODLES
- 200 g plain flour
- 100 g water
- 2 g salt
- 2 bunches baby bok choy optional
SAUCE
- 4 cloves garlic minced
- 3 tbsp oil
- 2 tbsp spicy chilli crisp or more
- 1.50 tbsp light soy sauce
- 1 tbsp white vinegar
- black pepper to taste
Instructions
- Knead flour, water and salt together into a dough (for about 5 minutes). Let the dough rest for 1 to 2 hours, covered with a cling film so it won't dry out. At this point, the dough won't be very smooth but after resting, it will smoothen out.
- After resting, remove the cling film. Cut the dough into 2 pieces, then roll out each piece into a thin rectangular sheet using a rolling pin. Roll as thinly as possible.
- Fold the sheet of dough into halves or thirds then slice the dough into strips of your desired width. Repeat for the other piece of dough.
- Extend the strips, pulling gently on each strip to make it thinner. The noodles should be slightly elastic.
- In a saucepot, boil the noodles till they are cooked through. Remove the noodles, then blanch the vegetables (optional). Place noodles and vegetables in a bowl.
- In a small pan, add oil, spicy chilli crisps (with chilli oil), light soy sauce, white vinegar and black pepper. Bring to a boil, then add minced garlic and cook until fragrant. Pour sauce over noodles and vegetables.
