Emerald Chan shares her version of this classic Northern Chinese dish, named for the dramatic slapping sound made as the dough is stretched. These hand-pulled noodles are as satisfying to make as they are to devour.
Biang Biang noodles are more than just a dish—they're a testament to the artistry and tradition of Shaanxi cuisine in China. Named for the dramatic slapping sound made as the dough is stretched, these hand-pulled noodles are as satisfying to make as they are to devour. This recipe begins with a humble mix of flour, water, and salt, transforming into wide, chewy ribbons through the artful technique of stretching and pulling the dough.
Meanwhile, gather ingredients for the sauce. In a small bowl combine ground red pepper flakes, gochugaru, cumin, and salt. In another small bowl mix together black vinegar, soy sauce, sesame oil, and sugar until sugar dissolves. Set aside. Hold the ends of the dough, stretch and slap the center of the dough onto the work surface to create the “biang biang” sound until your dough is 2 1⁄2- to 3-feet long. Find the middle of your dough and gently tear along the indent to form a loop .
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