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Deliriously fun to make, biang biang noodles are so called because of the thwacking sounds they emit as they’re gently slapped and stretched across the counter into ever increasing lengths. Typical of Western Chinese Shaanxi cooking, biang biang are a noodle that demand to be stretched by hand, their ragged edges and girth-y loops unable to be recreated by any machine. A minimum amount of salt in this biang biang recipe yields a more elastic dough. This recipe is adapted from the cookbook Xi’an Famous Foods by Jason Wang, named after the popular New York–based restaurant well-known for its hand-pulled noodles.
This recipe is part of Make Your Own Noodles. Check out all of the recipes—plus expert tips, handy guides, and more.
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