Biang Biang Noodles with Egg & Tomato

Noodle:

300g plain flour (medium-high gluten preferred)
3g salt
115ml water
Vegetable oil

Egg and tomato mixture:

4 eggs
4 tomatoes, diced
2 spring onions (stems and greens separated)
3 garlic cloves, finely chopped (divided)
1 thumb-sized piece ginger, finely chopped
1 teaspoon cornflour (optional, for eggs)
1 teaspoon sugar
Pinch white pepper
Chilli flakes, to taste

PREPARATION

1. In a bowl, combine flour and salt, then gradually add water while mixing until a rough dough forms.
2. Knead briefly for about 2 minutes, then cover and rest for 20 minutes to relax the dough.
3. Knead again for 5–7 minutes until smooth, then divide into 6 pieces and roll into short log shapes.
4. Coat the dough pieces lightly in oil, cover and rest for at least 2 hours to develop elasticity.
5. Meanwhile, prepare the topping by beating the eggs (optionally with a little cornflour slurry for a silkier texture).

COOKING

1. Heat oil in a wok and cook the eggs into a soft omelette, then remove and set aside.
2. In the same wok, fry ginger, spring onion stems and half the garlic until fragrant.
3. Add diced tomatoes with a pinch of salt and cook for 2–3 minutes until softened and slightly saucy.
4. Season with sugar and white pepper, then return the eggs to the pan and mix gently. Set aside.
5. Stretch each rested dough piece into a long strip by pulling and “slapping” it against the work surface, then cook in boiling water for 2–3 minutes until tender.
6. Transfer the cooked noodles into bowls and top with the egg and tomato mixture, remaining garlic and chilli flakes.
7. Heat oil until smoking hot and carefully pour it over the garlic and chilli to release the aroma, then mix and serve immediately.

School of Wok Tips

• Resting the dough is essential for achieving the signature stretchy texture.
• Oiling the dough prevents it from drying out and makes it easier to pull.
• “Slapping” the noodles helps stretch them evenly into wide ribbons.
• The hot oil pour is key for releasing the full aroma of garlic and chilli.

FAQs

What are Biang Biang noodles?
They are wide, hand-pulled noodles from Shaanxi province, known for their chewy texture.

Why does the dough need to rest so long?
Resting relaxes the gluten, making the dough easier to stretch without tearing.

Can I use shop-bought noodles instead?
Yes, but handmade noodles provide the best texture and authenticity.