Shaanxi Oil-Splashed Noodles (Biang Biang Mian): Recipe and Technique

Biang biang noodles (biángbiáng面) are the most dramatic noodles in Chinese street food. Wide as a belt, thick and chewy, with a dramatic pour of sizzling hot chili oil over the top. The "biang" sound — the noodle hitting the counter as it's pulled — is part of the experience.

What Makes Biang Biang Noodles Special

These hand-pulled noodles from Shaanxi province are unique for their width (sometimes as wide as your hand) and their thickness. Unlike thin noodles, they have a satisfying chew and hold up beautifully to bold sauces.

Making the Dough

Mix all-purpose flour with warm water and a pinch of salt. Knead until very smooth — at least 10 minutes. The dough should be soft but not sticky. Rest for 1 hour. This rest period is critical for developing the gluten that lets you pull the noodles wide without tearing.

Pulling the Noodles

Divide the rested dough into portions. Roll each into a rectangle about 1cm thick. Cut lengthwise into strips. Holding both ends, gently stretch the noodle while lightly slapping it on the counter. The noodle will widen dramatically as you pull.

The Toppings

• Thinly sliced garlic and spring onion piled on top
• Dried chili flakes and Sichuan pepper
• A drizzle of dark soy sauce and black vinegar
• Sizzling hot oil poured over everything — this is the "oil splash" that makes the dish

The Braised Pork Version

In Shaanxi, these noodles are often served with hong shao rou (红烧肉) — braised pork belly. The rich pork sauce combined with the oil-splashed noodles is exceptional.

Get the complete noodle-pulling technique and braised pork recipe in our Shaanxi Oil-Splashed Noodles Guide.

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