Spicy biangbiang noodles (Yóupō làzi biángbiángmiàn) from All Under Heaven: Recipes from the 35 Cuisines of China (page 354) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on February 11, 2019

    I haven't made the sauce, but I did make the hand-pulled noodle recipe to use with Zhajiang noodles (p. 43) as the author suggested. The noodles were amazing! The knead/rest/knead/rest/knead/rest (etc.) cycle made them wonderfully chewy. The dough was easy to roll out and didn't stick. The process of hand-pulling and splitting each piece of dough was difficult to begin with, and I worried that I had wasted my time, but about 1/4 through shaping the noodles I got the hang of it and the noodles became less rustic! (For me, the process was somewhat different than in the book. 1: make the 'dent' using a chopstick on its side; 2: stretch a bit, by putting fingers together and pulling a small amount and repeating that process along the length of the noodle; 3: grasp both ends and stretch some more, very gently, while gently whacking the middle of the noodle on the counter; 4: split noodle apart and lay on tea towel. I was not able to stretch them to 3 ft long as a first step.)

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