Biang Biang Noodles

Also known as biangbiang noodles or youpo chemian, biang biang noodles is a noodle dish originating from the Shaanxi Province of Northwestern China. Shaanxi cuisine uses noodles more than other regions of China and it’s known for it’s particularly thick and long noodles, often described as waist belts. In fact, these stand-out noodles are known as one of the “eight curiosities of Shaanxi”, the other curiosities including things like their famous giant pancakes (giant as in the size of a manhole!), decorated head kerchiefs worn by the women, the custom of Shaanxi women to never marry anyone outside of their immediate town, the preference of squatting over sitting (even choosing to squat on top of a chair or bench instead of sitting on it) and Qin opera (one of the oldest forms of Chinese opera characterized by more of a loud yelling than actual singing). From what I understand, the Shaanxi people are keenly are aware of these cultural curiosities and proudly lean into them.

Biang Biang Noodles are prepared with or without minced meat, a combination of vinegar, oil, chilies, green onions, garlic and spices. Achieving their intended purpose, they are cheap to make and deliciously filling.

• 3 cups all-purpose flour or bread flour
• 3/4 cup plus 2 tablespoons water
• 1/2 teaspoon salt

• 2 tablespoons peanut oil , or other neutral-flavored oil
• 6 ounces ground pork , or beef, lamb or chicken, cut into small pieces
• 3 cloves garlic , minced
• 1 teaspoon minced fresh ginger root
• 3 green onions , sliced and white parts separated
• 3-4 tablespoons chili oil
• 3 tablespoons tamari (or light soy sauce)
• 1 tablespoon rice vinegar (or Chinese black vinegar)
• 2 teaspoons toasted sesame oil
• 1 tablespoon toasted sesame seeds
• 1 teaspoon sugar
• 1/2 teaspoon cumin
• 3 heads baby bok choy (optional)