Biang Biang Noodles (Hand-Pulled Noodles)

300g plain flour
Pinch salt
150–180ml warm water
Vegetable oil

The Sauce

2 spring onions (separated into whites and greens)
2–3 garlic cloves, finely chopped
1 teaspoon chilli powder
2 tablespoons light soy sauce
2 tablespoons Chinese black vinegar
Pinch salt
2–3 tablespoons hot oil
Optional: chilli paste or sambal

PREPARATION

1. In a bowl, mix flour and salt, then gradually add warm water to form a rough dough.
2. Bring the dough together with minimal kneading until it forms one piece, then shape into a ball.
3. Coat the dough generously with oil, cover and rest for 1½–2 hours until relaxed and pliable.
4. Knead the rested dough for a few minutes until smoother and more elastic, then rest again for 20–30 minutes.
5. Divide the dough into equal portions and shape into small logs, then coat with oil and rest under a damp cloth for another 30 minutes.
6. Finely chop garlic and spring onion whites, place into a heatproof bowl with chilli powder.

COOKING

1. Heat oil until smoking hot and pour over the mixture to release aroma, then add soy sauce, black vinegar, salt and optional chilli paste, mixing well.
2. Roll each dough piece into a flat strip and press a line down the centre lengthways.
3. Lift the dough and stretch it by pulling and slapping (“biang”) until long and wide, then tear along the centre line to form noodles.
4. Drop noodles into boiling salted water and cook for 30–60 seconds until they float.
5. Remove and place briefly into cold water if cooking multiple batches.
6. Reheat noodles quickly in boiling water for 10 seconds, then drain and place into serving bowls.
7. Spoon the sauce over the noodles and top with spring onion greens.
8. Toss thoroughly to coat and serve immediately.

School of Wok Tips

• Resting the dough is key for stretchiness—don’t skip it.
• Oil prevents sticking and helps elasticity.
• Don’t overcook noodles—they should stay chewy.
• Pour hot oil over aromatics to unlock maximum flavour.

FAQs

Why are they called Biang Biang noodles?
The name comes from the sound made when slapping the dough during stretching.

Can I make them without resting the dough?
No—resting is essential for elasticity and proper texture.

What makes the sauce special?
The combination of hot oil, garlic, chilli and black vinegar gives a bold, aromatic flavour.