Shaanxi

Biang biang noodles

Belt wide noodles slapped on the counter, then hit with sizzling oil. Loud food, in the best way.

60 minTime

13 gProtein each

hotSpice

Make it your way

Grandma's wayWide hand pulled noodles under sizzling chilli oil.

The original

613kcalsame

13 gproteinsame

5 gfibresame

60minutessame

Biang biang mian, Xi'an's famous belt noodles.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2½ cups

Water⅔ cup

Salt1 tsp

Cooking oil (vegetable oil)⅓ cup, plus a little for the dough

Bok choy (pak choi)3 small heads

Garlic6 cloves, minced

Spring onion (green onion, scallion)2 stalks, sliced

Red chilli powder (indian red chili powder)1 tbsp coarse chilli flakes

Sichuan peppercorn1 tsp, ground

Cumin powder (ground cumin)½ tsp

Soy sauce2 tbsp

Chinkiang black vinegar2 tbsp

6 steps

1Mix the flour, salt and water into a stiff dough, knead 5 minutes, rest 15, then knead again until smooth.
2Divide into 6 pieces, roll each into a flat tongue, oil them and rest covered 30 minutes.
3Press a chopstick down the middle of each strip, hold the ends, and stretch while slapping on the counter, then tear down the middle into a loop.
4Boil the noodles 2 minutes, adding the bok choy for the last 30 seconds. Drain into bowls.
5Top with garlic, spring onion, chilli, Sichuan pepper and cumin. Heat the oil until smoking and pour it over.
6Add soy and black vinegar and toss hard.

Serve it like this

Serve in a wide shallow bowl so the belts can lie flat, greens at one side, chilli and garlic heaped in the centre before the oil goes on.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.