Recipes Belt Noodles (Shaanxi Biang Biang Mian) – Hand Pulled/Ripped Noodles Recipe 3 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Ree Drummond’s Easy Chocolate Mug Cake Recipes Take Just 90 Seconds admin April 18, 2021 New Recipe: Vegan Cinnamon Streusel Muffins | VegNews admin March 9, 2021 New Recipe: James Martin’s Strawberry Sponge | This Morning admin May 3, 2021 Pumpkin Soup November 1, 2021 New Recipe: Giada De Laurentiis’ baked fettuccine is proof that an elegant dinner doesn’t have to be complicated admin March 14, 2021 New Recipe: Guess Who Made Mira Kapoor This Sinful Scoop Of Hot Chocolate Fudge admin April 5, 2021 About The Author More from this Author One Response cookingwithRobin September 13, 2021 Biang biang noodle is a type of Chinese hand pulled noodles that is flat and wide. Sometimes it’s also known as belt noodles. It originated from China’s Shaanxi province about three thousand years ago and is very popular throughout the entire country. This dish turns the most basic ingredients into magic! The noodles are chewy and wide which is very good with catching a lot of sauces. The dish is fragrant, garlicky, spicy and sour. Btw, if you are wondering why it is called biang biang noodle, it is the slapping sound! ​ [A video with detailed instructions can be found here.](https://youtu.be/2ttEn1C4OzU) ​ **Ingredients:** – 200g all-purpose flour – 1g salt – 105ml water – 100g spinach ​ **Sauce:** – 2 tsps soy sauce – 1 tsp black vinegar – 1 tsp sesame oil – 1 tsp chili powder – 2 tsps chopped garlic – 2 tsps chopped scallions – A pinch of salt – 1.5 tbsps hot oil ​ **Directions:** 1. Mix the flour, salt and water together to form a dough. Cover the dough and let it rest for 20 minutes. Then knead the dough for about 1 minute until it is smooth. 2. Divide the dough into 6 pieces and shape them into a ball shape. Cover the dough and let it rest for 15 minutes. 3. Take one piece and roll the dough out into an elliptical shape. Leave a mark in the middle of the dough longitudinally using a chopstick. Repeat this step for all 6 pieces. 4. Coat the dough with a generous amount of oil on both sides. Cover them and let them rest for at least 2 hours. 5. After two hours, the dough will have a really good rest and it is ready to be hand pulled. Stretch it and it will become as long as you want. Slapping the noodle on the work surface will help it stretch evenly. 6. Rip the noodle from the middle following the mark that was made by the chopstick. 7. Bring the water to a rolling boil. Boil the noodles for 2 minutes and boil the spinach for 15 seconds. 8. Assembling the plate: Add the black vinegar, soy sauce, sesame oil, chili powder, chopped garlic, chopped scallions, and a pinch of salt on the noodles. Pour some hot oil on top of the garlic and chili powder to release their fragrances. Mix them well. Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.