Hand-ripped noodles (Biang-biang) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 55) by Jason Wang

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

Accompaniments: Spicy and tingly beef (麻辣牛肉臊子)

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

  • tmitra on February 03, 2022

    I have no experience making noodles and limited experience with dough in general, but these turned out well! I used them to make the hot oil-seared biang-biang noodles, and now that I know they work, I look forward to combining them with the main dishes in the book. I was skeptical in the "making the dough" phase, but when I took them back out for the "pull and cook the noodles" phase, they were easy to work with. Next time, "after the final rest," I'll just aim for more of a log than a rectangle.

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