These noodles are from Shaanxi in China, and although they take some time you will be rewarded with beautifully silky fresh noodles.
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Serves
4
For the Dough
Plain Flour
Water
Salt
For the Toppings
Spring Onion
Garlic
Ginger
Chilli Powder
Soy Sauce
Dark Chinese Vinegar
Sesame Oil
Baby Pak Choy
Vegetable Oil
Salt
Seema Pankhania
Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.
Letting the dough rest is crucial—it makes the noodles easier to stretch and gives them that perfect chewy texture.
When pouring hot oil over chilli flakes, make sure it’s hot enough to sizzle but not burn. Burnt chilli = bitter sauce.
Add crunchy peanuts, pickled radish, or sautéed veggies to make it your own.
Keep the sauce simple to let the texture and flavour of the noodles shine.
Cooking Techniques
Making biang biang noodles is a hands-on adventure. You knead, stretch, and slap the dough on the counter to create those wide, chewy ribbons. Let the dough rest to relax the gluten—it’s key for that silky texture. When cooking, boil the noodles in salted water until tender but springy. For the toppings, toast your chilli flakes in hot oil to release their flavour, then mix with soy sauce, garlic, and vinegar for a bold, punchy finish.
Substitutions and Ingredients
No time for hand-pulling? Use store-bought fresh lasagna sheets or thick flat rice noodles as a quick swap. For the sauce, chilli crisp makes a great shortcut, and soy sauce can be swapped with tamari for gluten-free vibes. Add sautéed mushrooms, tofu, or bok choy to make it vegan, or go all-in with minced beef or lamb for that traditional hit of umami. Balance is key—spicy, salty, tangy, and aromatic.
Cookware
For biang biang noodles, all you need is a clean countertop for stretching the dough and a large pot for boiling. A wok or deep frying pan is ideal for heating your chilli oil and tossing everything together. Don’t forget tongs or chopsticks for serving! If you’re toasting spices or chilli flakes, a heatproof bowl or small skillet will do the trick for getting that sizzle right.
Serving
Serve biang biang noodles hot and fresh for the best texture. Pile them high in a wide bowl and drizzle the chilli oil sauce generously. Top with fresh herbs like coriander or scallions for a pop of colour and freshness. It’s perfect as a standalone dish but pairs well with a side of stir-fried greens or pickled veggies for balance. Serve it family-style for a proper noodle feast.
Storage
Biang biang noodles are best eaten fresh, but leftovers are good too. Store cooked noodles and sauce separately in airtight containers in the fridge for up to two days. Reheat noodles in boiling water briefly to refresh their texture, then toss with the sauce. Avoid freezing—they lose their chewy magic. If you’ve made extra dough, wrap it tightly and refrigerate for up to two days to stretch fresh noodles later.
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Biang biang noodles are thick, hand-pulled noodles from Shaanxi, China. They’re wide, chewy, and perfect for soaking up bold flavours. Traditionally, they’re topped with chilli oil, garlic, soy sauce, and sometimes minced meat or veggies. The dish is fiery, fragrant, and full of character, making it a favourite for noodle lovers who like a bit of a kick.
These are chewy, hearty noodles coated in smoky chilli oil, zingy garlic, and soy sauce—it’s like a hug with a spicy kick. The texture is next-level: soft yet satisfyingly chewy. If you’re into bold, fiery dishes with a hint of umami and a touch of tang, you’ll love this. Add crunchy veg or tender meat on top, and it’s the perfect balance of heat, texture, and comfort.
The name "biang biang" comes from the sound of the noodles being slapped on the counter as they’re stretched. It’s an onomatopoeic name that captures the drama of making these wide, hand-pulled noodles. The word is also famous for having one of the most complex Chinese characters ever, but don’t let that intimidate you—it’s all about big flavours and that satisfying slap.
Think of biang biang noodles as the heartier, spicier cousin of tagliatelle or pappardelle. Their thick, flat shape is similar to Italian pasta, but the bold flavours are pure Shaanxi-style. They also share some vibes with other Chinese noodle dishes like dan dan noodles, but these are wider, chewier, and all about the chilli oil. If you love hand-pulled noodles or any carb-heavy comfort food, these are for you.
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Serves
4
For the Dough
Plain Flour
Water
Salt
For the Toppings
Spring Onion
Garlic
Ginger
Chilli Powder
Soy Sauce
Dark Chinese Vinegar
Sesame Oil
Baby Pak Choy
Vegetable Oil
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
In a large bowl combine the flour, room temperature water and salt with a wooden spoon. Once it starts to form a dough, knead for 5 minutes until smooth. This is a very dry dough, don’t be tempted to add any more water, it should all come together with a bit of elbow grease.
Step 2.
Divide the dough into quarters, and then quarters again. Roll each piece into a small sausage and coat generously with vegetable oil. Place the oily sausages into an oily tray, cover with cling film and allow to rest for a minimum of an hour and a half.
Step 3.
Finely chop the spring onions.
Step 4.
After the dough has rested, start boiling a large pot of water—you’ll need to get the noodles in the pan as soon as they are made.
Step 5.
Start heating the 50ml oil in over medium heat.
Step 6.
Take a log, flatten and roll into a rectangle using a rolling pin. Press in a chopstick to make an indent (this is where you will rip your noodles).
Step 7.
Hold either end of the rectangle, and gently pull whilst you slap the centre onto your work surface. Continue gently pulling and slapping (which creates the signature bang noise). Keep going until you have a long thin noodle.
Step 8.
Rip along the centre and take this to your boiling water—boil for 30 seconds to 1 minute until it floats to the top.
Step 9.
Continue until you have a bowl of noodles—toss them in a teaspoon of sesame oil to prevent sticking!
Step 10.
Blanch the pak choy in the same noodle water for 30 seconds.
Step 11.
Take out 4 small bowls and start prepping the toppings.
Step 12.
In each bowl, on top of the noodles, grate in a clove of garlic and 1 cm of ginger. Add in each; 1 tablespoon chopped spring onion, 1 tablespoon soy sauce, 1 teaspoon chilli powder and 1 tablespoon dark Chinese vinegar - add the greens to the side of the bowl.
Step 13.
Pour a few tablespoons of your (now smoking hot) oil onto the noodles—aiming for the garlic and chilli powder.
Step 14.
Quickly mix up the noodles and eat immediately!
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