Hot oil-seared biang-biang noodles (油泼辣子面) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 58) by Jason Wang

Ingredients

fennel seeds
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bay leaves
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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

dany_du23o5 on January 19, 2026

I misread part of the noodle preparation so they are a much thicker than I intended, still delicious.
Apollonia on October 13, 2024

I made this with storebought wheat noodles, and it was still an absolute banger. I stayed my hand with the chilies, and wished I hadn't, but otherwise no notes. Definitely don't skip the celery as others have said and use the oil --- I almost always cut it when I cook out of personal preference, but in Chinese food generally and dishes like this especially, you really need it. I will be making again.
MarieMacCheese on April 28, 2024

I love this dish. It’s perhaps my husbands favourite dish. I have served it at parties so often people think of this as “my dish”. Don’t skip the celery!
CheesyKranskyLove on October 04, 2022

I never thought I would be able to make noodle myself but this is so worth it. The dough is very easy to work with and even though I wasn't able to pull them thinly the end result was still very delicious. The noodle sauce and cabbage/celery are so good, and definitely use the full amount of oil.
tmitra on February 03, 2022

This was a good trial run with the biang-biang noodles. As I haven't yet found Tianjin chiles for the red chili powder, I used cayenne. I reduced it by half, and we wouldn't have wanted it any spicier.