Hot-Oil-Seared Biang Biang Noodles

Once a niche specialty of the Shaanxi province, biang biang noodles (or biang biang mian) have soared in popularity across China and the globe. That’s thanks, in part, to noodle shops like Xi’an Famous Foods in New York City, which introduced the broad hand-pulled noodles to hungry audiences. The restaurant’s cumin lamb noodles might get all the attention, but this oil-slicked, black vinegar-doused version is no less delicious. Adapted from the Biang Biang Noodles in Jason Wang’s cookbook, Xi’an Famous Foods, the simplified sauce of this noodle dish shows off the sinuous, serpentine beauty of hand-pulled noodles. 

No need for a stand mixer: These noodles are made entirely by hand (with the help of a rolling pin). Their name—biang biang—is an onomatopoeia of the distinctive twang they make as they’re smacked along the counter. For the best results, use a digital scale to weigh out the ingredients for the noodle dough. A properly hydrated, well-kneaded, and thoroughly rested dough will stretch easily. For all their drama, hand-pulled noodles need a steady, even gentle, touch. Tug the dough strands with even pressure on both ends to prevent tearing, allowing gravity to do most of the work.

Dressing the cooked noodles with soy sauce and black vinegar, then drizzling with hot oil is the most classic way to serve biang biang noodles, but you can also pair the hand-pulled noodles with a slick, tingly Sichuan peppercorn sauce. After all that hand-pulling, you’re also free to finish them simply, with a sprinkle of scallions and a spoonful of chili crisp.

This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.