Hot Oil Seared Biangbiang Noodles
A popular street food from Xi'an, China, featuring hand-ripped noodles with a spicy, aromatic sauce.
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- •400 g Flour
- •8 g Salt
- •200 g Water
- •3 Napa cabbage leavesChopped
- •1 stalk Green onionChopped
- •0.5 stalk Chinese celeryChopped
- •1 stalk Chinese chiveChopped
- •4 Garlic clovesGrated
- •45 g Neutral oil
- •1 tbsp Chinese chili powderOr more, to taste
- •10 g Sichuan peppercornsGround
- •60 g Soy sauce
- •20 g Black vinegar
- •20 g Oyster sauce
- •3 g GingerFreshly grated
- 1
Set a bowl over a scale and add 400 grams of flour, 8 grams of salt, and 200 grams of water. Form into a dough.
5 min
- 2
Cover the dough and let it rest for 30 minutes.
30 min
- 3
Knead the dough for another 3 to 5 minutes, then let it rest for 5 more minutes.
8 min
- 4
Shape the dough into a rectangle, cut into six equal pieces, and brush with neutral oil. Store in the fridge for at least one hour.
1h 0m
- 5
Chop napa cabbage, green onion, Chinese celery, and Chinese chive. Grate garlic.
10 min
- 6
Measure out neutral oil, Chinese chili powder, and ground Sichuan peppercorns.
5 min
- 7
Make a noodle sauce with soy sauce, black vinegar, oyster sauce, salt, and ginger.
5 min
- 8
Boil water, stretch and rip the noodles, and cook them for no more than two minutes.
10 min
- 9
Blanch napa cabbage in the boiling water for one minute.
1 min
- 10
Assemble the noodle bowl with cooked noodles, noodle sauce, blanched vegetables, aromatics, and spices. Pour hot oil over the top.
10 min
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