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Vegetarian, East Asian

Biang biang noodles with chili oil

Biang biang noodles are wide hand pulled wheat noodles from Xi'an, served with spinach and a sizzling hot oil poured over raw garlic, chili flakes, and scallions. This recipe serves 4 in 55 minutes, at a medium difficulty level, for about €1.60 per serving. The key is oil hot enough to sizzle loudly the moment it touches the raw aromatics.

Tonight, wide hand pulled noodles from Xi'an doused in sizzling chili oil, a dish that cracks with flavor and makes you happy eating it.

Biang biang noodles with chili oil
Total time
55 min
Difficulty
Medium
Cost per person
€1.60
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer

Under that wide, slightly uneven noodle sits a firm, almost springy bite that holds up well to chewing. Pouring sizzling oil straight over raw garlic, chili flakes, and scallions sends a sharp, fragrant cloud through the kitchen, and that single moment gives the dish its whole character, far more than any sauce you could mix ahead of time.

This is the kind of dish to make on an evening when you have a little time to spare, or on a Sunday when pulling the dough by hand turns into something fun. Mon Chou suggests this recipe for anyone who likes getting their hands into the dough, literally, and who doesn't mind a bowl with some real heat in it.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Chili flakes 2 tbsp
  • Black vinegar or balsamic vinegar 3 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Neutral oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Spinach or bok choy 300 g
  • Garlic 4 cloves
  • Scallions 3

Allergens Gluten, Soy

The step by step recipe

  1. Knead the flour with 18 cl of salted water, let it rest under a towel, then divide into 8 small oiled balls. 20 min

    To save time, dried pappardelle works really well instead.

  2. Stretch each ball into a wide 3 cm strip about 40 cm long, without cutting it, pulling it with your hands.

    Slap the strip against the counter to stretch it further, that's the famous biang sound.

  3. Cook the noodles in boiling water with the spinach for the last 2 minutes, then drain. 4 min

    Pull the noodles out of the water once they float.

  4. In each bowl, add the chopped garlic, chili flakes, scallions, soy sauce, and vinegar, then pour the very hot oil over it. 2 min

    Heat the oil until it just starts to smoke, without letting it blacken.

  5. Add the noodles and spinach, toss thoroughly, and serve right away.

    Toss all the way to the bottom of the bowl so every noodle gets coated.

Our tips to get it right

  • Let the dough rest under a towel before pulling it, the gluten relaxes and the strips stretch without tearing.
  • Chop the garlic at the last minute, right before pouring the hot oil over it, so it keeps its full bite.
  • Set up all the aromatics in the bowls before heating the oil, since once it's smoking it needs to go in right away.

The variations

  • Swap the spinach for sliced pak choi for a crunchier bite.
  • For a faster version, use dried pappardelle instead of homemade dough, as suggested in the tip on the first step.
  • Add an extra splash of black vinegar and a scatter of crushed peanuts for more texture in the bowl.

What to serve it with

  • A light green tea alongside the meal
  • Warm edamame as a starter
  • Smashed garlic cucumber on the side

Storage

Raw dough keeps for 1 day in the fridge, wrapped in plastic, but this dish is best eaten right after it's tossed together. Cooked noodles cool down and stick, so it's best to only make the amount you're about to eat. This dish doesn't freeze once assembled.

Questions about this dish

Can you use store bought noodles instead of homemade dough?

Yes, dried pappardelle or ready made wide wheat noodles work well. Cook them according to the package time and add the spinach in during the last few minutes.

Why does the oil need to be so hot?

The hot oil cooks the raw garlic and chili flakes the instant it touches them, releasing their flavor all at once. Oil that's only warm leaves the aromatics raw and sharp, without that toasted aroma.

How do you keep the dough strips from tearing while pulling them?

Let the oiled dough balls rest under a towel before working them, the gluten relaxes and the dough stretches more easily. If a strip resists, let it rest a few more minutes before continuing.

Can you make this milder for kids?

Yes, just cut back on the chili flakes in the kids' bowls, or leave it out entirely before pouring the hot oil. The dish still tastes good thanks to the garlic, soy sauce, and vinegar.

How long does it take to make a plate of biang biang noodles with chili oil?

Count 55 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a plate of biang biang noodles with chili oil?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of biang biang noodles with chili oil cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy. Always check the labels of the products you buy.

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