Biang biang spicy noodles is a flavourful, spicy noodle dish that is simple, quick and easy to make with just a few ingredients and in less than 10 minutes. Toss thick and chewy, wide hand-pulled noodles with a few classic Asian seasoning with a drizzle of sizzling hot oil on top, and toss to combine. These homemade vegan noodles are so much better than takeout.
What are Biang Biang Spicy Noodles?
Biang biang noodles are a popular Chinese dish from the city of Xi'an in the Shaanxi province of China. They are made with wheat flour hand-pulled noodles that are pulled to a long and wide shape, and served with a spicy, oily sauce. The word "biang" is actually an onomatopoeia that describes the sound of noodles smashing against a counter when being pulled. Another interesting fact about this dish is that the Chinese character for "biang" is one of the most complex characters written with 58 strokes! For comparison, most Chinese characters are written with about 10 strokes on average.
We had the pleasure of trying delicious authentic Xi'an noodles on our travels across China a couple of years ago.
To make flavourful biang biang spicy noodles, you will need the following ingredients:
- dry hand-pulled wide noodles - you can use homemade hand-pulled noodles or store-bought noodles.
- soy sauce
- black vinegar
- fresh scallions (spring onions)
- dry red chili flakes (or chili powder)
- white sesame seeds
- ground Sichuan pepper - optional.
- ground cumin - optional.
- vegetable oil
How to Make the Best Biang Biang Spicy Noodles
- Make the noodles. In a medium cooking pot, bring 4 cups of water to a boil over medium-high heat. Add hand-pulled noodles into the boiling water and cook for 2 minutes. Stir the noodles with chopsticks to prevent them from sticking together. If you use store-bought noodles, refer to the package for cooking instructions (may take longer to cook). Drain the noodles well with a spider strainer or colander and place it in a bowl. (You do not need to rinse the noodles under running water).
- Add seasonings. Add all seasonings over the noodles including soy sauce, vinegar, scallions, garlic, chilli flakes, Sichuan pepper, and cumin. Set aside.
- Add oil. In a small pot, heat vegetable oil over medium high heat for 2 minutes until the hot oil starts to sizzle and smoke. Then, pour the hot oil over the scallions and chilli flakes on top of the noodles. You should notice the spices sizzle immediately and become fragrant.
- Stir well with chopsticks to coat the noodles evenly with the oil and seasonings and toss together.
- How to serve: Serve with vegetarian steamed buns, wonton soup, egg and chive dumplings, or a Chinese garlic cucumber salad.
- How to store: Biang biang spicy noodles are best served fresh. Once the noodles start going cold, they will stick together and get stiff. If you happen to have leftovers, you can store in an airtight container in the refrigerator for up to 3 days, but the noodles may clump together. To reheat, steam the noodles or heat in the microwave.
More Noodle Recipes
- Spicy Cumin Lamb Noodles
- Spicy Dan Dan Noodles
- Scallion Oil Noodles
- Shanghai Style Fried Noodles
- Chicken Pad Thai
- Thai Red Curry Noodle Soup
- Vegetarian Peanut Miso Ramen
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