I just made this for todays lunch and it was super delicious! really chewy texture, my mum made a sauce of beef, hoisin sauce and zuccini and it worked really well with these noodles. thank you for sharing this great and easy recipe!
I'm making this today. Haha came across your video ensured I did it right. Making a video about it as well. Miss my homeland cooking so much I had to do it myself.
I don't know if it's because the water is different, but I used the EXACT amount of water, salt, and flour your recipe called for. And I've been kneading this for like two hours trying to get it to a decent consistency. Even had to add more water so that it wasn't crumbling.
Elaine: After finding your channel a year ago, a serendipitous return (this time for a Liang Fen recipe) reminded me to subscribe. I'm looking forward to exploring more of your versions of Chinese classics. I'm retired, self taught on cooking, and I'm slowly working my way through as many global cuisines as I can in whatever time I have left. :-) RECIPE REQUEST: Since the sauces are sometimes similar, how about a recipe for Dao Funao ? (Sichuan-style cold spicy silken tofu)
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO SOOOOOOOO DELICIOUS. THO I’D EAT 3X THAT BOWL. And your water needs more than a pinch of salt to flavor your noodles. 😊😊😊😊😊
I have a present for everyone - a copy of my Doubanjiang Sauce recipe, which goes great with these noodles. Sichuan-Inspired Doubanjiang Sauce Ingredients: (combine in 2:2:2:1 ratio by volume) * Homemade Sichuan Chili Oil (a thick infusion of sichuan pepper infused hot oil, dried chilies, toasted nuts & garlic) * Pixian Doubanjiang Paste * Soba Tsuyu Dipping Sauce (aka Japanese Zarusoba sauce) * Homemade Red Jalapeno Jelly (alt: Thai sweet chili sauce) Directions: 1) Shake the Sichuan Chili Oil (to re-suspend all the chilies, sichuan pepper, toasted nuts & garlic, etc.). 2) Combine the ingredients in the indicated ratio in a small food processor, wet/dry grinder, or a large mortar, and process until mostly smooth & thickened but still slightly chunky/gritty. Adjust the balance of salty, umami, and sweet to taste ... personally, I like just a hint of sweetness. 3) If needed, thin slightly with a little additional oil, mirin and/or dry sake. You want it thick enough to adhere to pasta and not separate while dining, but thin enough to benefit from a vigorous shake if any oil has migrated to the surface of the jar since the last use. 4) Store in sealed glass jar in fridge. 5) USE: Toss with hot freshly drained (but not rinsed) homemade alkalai noodles, until well coated. If desired, add a little additional oil or hot water to loosen the finished dish. Optional garnish is thinly sliced scallions, a little sauteed minced or ground pork, and/or a side dish of pickled shallots or korean style pickles. Recipe Origin/Evolution: Origin: Entirely my own recipe, although technically it’s Asian-Fusion, rather than Sichuan in theme, and more of a dressing than a sauce, since it’s not cooked. I wanted a fast easy sauce centered around Pixian Doubanjiang (a traditional rich funky paste of salted broad beans and chilies that undergo a long slow fermentation in outdoor crocks, and then packed in jars and topped off with chili-infused oil). It should work equally well with fresh alkalai noodles like homemade ramen, la mian, biang biang mian, or fresh undon. Ingredient Comments: Doubanjiang paste is the centerpiece of this sauce - all the other ingredients are just there to round it out and balance it, and for that reason it is vital to pick a really good one with lots of broad beans and lots of chilies, and a deeply fermented flavor. As for the chili oil, you want the thick kind with plenty of chopped nuts and toasted garlic - if it’s hot oil infused with dried chilies, you’ll need to decant some of the oil and re-infuse it with freshly toasted and ground sichuan pepper, chopped nuts and minced garlic, and mix the result back in to get the same effect as my version. Anyway, this addictive sauce hits all the right notes for me - spicy, savory, funky, salty, umami, and a hint of sweet. A rare walk-off home run, on the first try. Batch: There is no set batch size - I usually just make enough to fill an 8-12 oz jar, which I keep in the fridge, and use whenever desired. Figure about 1/3 cup of sauce (unheated) is plenty for an individual portion of noodles.
Q. Conover rice flour is a very southern thing in China... but most emigrants to the West are from that region... this noodle is from North West China.
I thought this type of noodle needed the higher protein of "strong" bread flour ... surprised to see all purpose flour. I guess both work, esp if you knead the latter more than the former. Also a technique suggestion - it's almost universally common to do the hydration rest BEFORE the first kneading, not after, regardless of cuisine or if you're making bread or pasta, but I'm willing to try a leap of faith on that too, for my first attempt at a new recipe. BTW, I love your blue counter mat, so people can see the size of things ... excellent idea for DIY vids.
Yes, both all purpose flour and bread flour can work. But all purpose flour is much easier for beginners, as the noodles from bread flour have stronger retraction. The noodle with all purpose flour is chewy enough for me. I agree hydration rest should before the kneading. I am reading the food and cooking and will pay more attentions to universal common cooking technique. Thanks for your suggestion. Happy cooking!
Elsa Yang Hydration rest simply refers to giving the flour adequate time to absorb the moisture you add, which makes it easier to work. usually you work it just enough to combine everything into a single homogeneous mass, then let it rest for a while to fully hydrate (absorb the water fully) before the kneading begins in ernest. How long a rest is needed depends on how finely the flour used was ground ... superfine flour needs less time than coarser flour, and all purpose is somewhere in the middle. For breadmaking, a typical initial hydration rest is 5-10 mins, and the remainder happens during the initial rise, whereas for noodles since there is no rising time as with bread you do the rest all at once. I'd suggest wiping the dough with oil and resting it 20-60 mins, at room temperature, in a sealed container, before heavy kneading. I'm still learning this as I go myself. Forgive my typos ... in hospital ATM, recovering from spinal surgery. 😔
you are right about higher protein flour produces better tasting noodles. But in this particular one the regular flour works better because you need it to be stretchy. If it can't stay in shape after you "biang biang" then it shrinks while you boil it, that ends up with noodles that are too thick. I am not a baker but I am sure all Chinese noodles do hydration rest after the first knead, they call it "to wake up the dough" (no not about yeast, no yeast in noodles) That may not be the best option
When I tried kneading the dough it wont form properly and doesn't become stretchy or chewy, it just looks like dried mud. I also knead it for about 15 mins. I'm not sure of what to do.
There's a vegetable in there already, what else do you want? I don't think it's trying to be a wholesome complete meal, I think it's trying to be a delicious cheap snack. I am wondering if people make this at home or if it's something vendors have on the street. I love the cheapness of it! I don't think there's ever been a time in my life where I haven't had these ingredients, and if there's no vegetable I could always find a few edible leaves in the yard (in Florida, USA). I didn't KNOW, I guess what we did in fact was make instant Ramen!
Hi Rolf, Bread flour might work better for the dough. However you will need better skill when stretch the noodles. Of course, you can choose to use high gluten flour.
Rolf Nygaard Gluten Tag, my friend. Most Chinese regional cuisine is from commoners. They were invented by poor citizens who don't have the fancy ingredients available as the gentry class had. Biang Biang noodle was invented by poor laborers who mixed with the leftover chewy animal organs. If you are going to add organic gluten free all nature ingredients to make this product, it sort defeats the purpose of its original inventors. Like all manufacturing processes, West depend on good tools and ingredients, the East depend on personal skills.
lafkdjay. First of all I'm not talking about gluten free flour (which is a stupid choice for people that don't need it), but the opposite, high gluten flour. Gluten is the protein that makes dough stretchy, so it makes sense. In my experience it works better (I make Biang Biang like once a week.) That being said, I agree that Chinese cooking is not about being picky and precise, and it tastes best that way. When I'm in China I actually prefer all the cheap and rustic dishes like 生煎包, 大盘鸡 or Biang Biang. It's incredible how they managed to make so much good food with the limited resources.
she put it in the description that it's from shanxi. it's just her blog/website's name that says sichuan. just because there's sichuan in her blog name doesn't mean all her recipes will be sichuan food.
she put it in the description that it's from shanxi. it's just her blog/website's name that says sichuan. just because there's sichuan in her blog name doesn't mean all her recipes will be sichuan food.
she put it in the description that it's from shanxi. it's just her blog/website's name that says sichuan. just because there's sichuan in her blog name doesn't mean all her recipes will be sichuan food.
I just tried the recipe and it is really delicious! It was easier than I thought, and the noodles came out very chewy. Thank you!
+jellyclam Thanks for you lovely feedback. Jelly. I am glad it helps.
jellyclam ㄕ
I just made this for todays lunch and it was super delicious! really chewy texture, my mum made a sauce of beef, hoisin sauce and zuccini and it worked really well with these noodles. thank you for sharing this great and easy recipe!
Do a video on how to write biang in Chinese.
ops, I need to practice a lot. We have a song describing the writing process.
Lovely presentation. I usually look up recipes on your blog but I am glad to have found your youtube channel!
Love this simple but effective recipe and have made it a few times already. Thank you, it is delicious!
I made this myself. it was so delicious thank you!!!
Made it today. Surprisingly easy but so delicious! Love it!
very good tutorial, thank you so much, I'll definately give it a try!
Nice job. Going to make them this weekend.
Made this recipe and it’s sooooooooo good🤤. Thanks for sharing!
My pleasure! Happy cooking.
Loved the recipe. will definitely try this .
I'm making this today. Haha came across your video ensured I did it right. Making a video about it as well. Miss my homeland cooking so much I had to do it myself.
I don't know if it's because the water is different, but I used the EXACT amount of water, salt, and flour your recipe called for. And I've been kneading this for like two hours trying to get it to a decent consistency. Even had to add more water so that it wasn't crumbling.
The flour has different water absorbing ability, if the flour cannot get together, add a small amount of water by batches.
I wonder if there's any alternative if we don't have black vinegar
Elaine: After finding your channel a year ago, a serendipitous return (this time for a Liang Fen recipe) reminded me to subscribe. I'm looking forward to exploring more of your versions of Chinese classics. I'm retired, self taught on cooking, and I'm slowly working my way through as many global cuisines as I can in whatever time I have left. :-)
RECIPE REQUEST: Since the sauces are sometimes similar, how about a recipe for Dao Funao ? (Sichuan-style cold spicy silken tofu)
Roving, I have already scheduled spicy tofu pudding in the following half year. Keep returnning!
Elaine Zluo Wonderful. 😁 Hope there is a savory/spicy street food version, instead of just a sweet pudding.
Nice.I will try na
Looks great. I'm going to prepare this dish.
Good luck!
I make it all the time at home it's awesome
Thanks!
Wow I really want to try this now
I love noodle
Hi Elaine Zluo noodles is one of my favorite food, thanks for sharing. Btw we have similar blue mat :)
What is this mat called?
@@MarcelSchalk silicone baking mat
that looks amazing!
+ex-mousse Thanks!
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO SOOOOOOOO DELICIOUS. THO I’D EAT 3X THAT BOWL. And your water needs more than a pinch of salt to flavor your noodles. 😊😊😊😊😊
The only problem with this recipe is that when I have eaten one bowl of noodles I immediately want to eat another one! So savoury an delicious!
Thank you!
I have a present for everyone - a copy of my Doubanjiang Sauce recipe, which goes great with these noodles.
Sichuan-Inspired Doubanjiang Sauce
Ingredients: (combine in 2:2:2:1 ratio by volume)
* Homemade Sichuan Chili Oil (a thick infusion of sichuan pepper infused hot oil, dried chilies, toasted nuts & garlic)
* Pixian Doubanjiang Paste
* Soba Tsuyu Dipping Sauce (aka Japanese Zarusoba sauce)
* Homemade Red Jalapeno Jelly (alt: Thai sweet chili sauce)
Directions:
1) Shake the Sichuan Chili Oil (to re-suspend all the chilies, sichuan pepper, toasted nuts & garlic, etc.).
2) Combine the ingredients in the indicated ratio in a small food processor, wet/dry grinder, or a large mortar, and process until mostly smooth & thickened but still slightly chunky/gritty. Adjust the balance of salty, umami, and sweet to taste ... personally, I like just a hint of sweetness.
3) If needed, thin slightly with a little additional oil, mirin and/or dry sake. You want it thick enough to adhere to pasta and not separate while dining, but thin enough to benefit from a vigorous shake if any oil has migrated to the surface of the jar since the last use.
4) Store in sealed glass jar in fridge.
5) USE: Toss with hot freshly drained (but not rinsed) homemade alkalai noodles, until well coated. If desired, add a little additional oil or hot water to loosen the finished dish. Optional garnish is thinly sliced scallions, a little sauteed minced or ground pork, and/or a side dish of pickled shallots or korean style pickles.
Recipe Origin/Evolution:
Origin: Entirely my own recipe, although technically it’s Asian-Fusion, rather than Sichuan in theme, and more of a dressing than a sauce, since it’s not cooked. I wanted a fast easy sauce centered around Pixian Doubanjiang (a traditional rich funky paste of salted broad beans and chilies that undergo a long slow fermentation in outdoor crocks, and then packed in jars and topped off with chili-infused oil). It should work equally well with fresh alkalai noodles like homemade ramen, la mian, biang biang mian, or fresh undon.
Ingredient Comments: Doubanjiang paste is the centerpiece of this sauce - all the other ingredients are just there to round it out and balance it, and for that reason it is vital to pick a really good one with lots of broad beans and lots of chilies, and a deeply fermented flavor. As for the chili oil, you want the thick kind with plenty of chopped nuts and toasted garlic - if it’s hot oil infused with dried chilies, you’ll need to decant some of the oil and re-infuse it with freshly toasted and ground sichuan pepper, chopped nuts and minced garlic, and mix the result back in to get the same effect as my version. Anyway, this addictive sauce hits all the right notes for me - spicy, savory, funky, salty, umami, and a hint of sweet. A rare walk-off home run, on the first try.
Batch: There is no set batch size - I usually just make enough to fill an 8-12 oz jar, which I keep in the fridge, and use whenever desired. Figure about 1/3 cup of sauce (unheated) is plenty for an individual portion of noodles.
Oh dear, you make stay in the kitchen trying all this delicious food!
That's really my life in dream, Elizabeth.
Awesome! Thanks for sharing your dream life!
Can these be frozen? Like can we make a big batch and keep them in the freezer?
Yes, you can freeze them with air-tight container and cook directly next time.
Made this in one try and it worked! I was very surprised 😂
I let the dough sit for two hours, helped a lot
Thanks for the feedback.
nice food，and nice music~ delicious food! can i know about this video the music?
I get it from RUclips free music library.
Biang Biang noodles in hot chili oil is called 'You Po Mian', right?
Hi! I love this recipe, can you share what brand or kind of chili flakes you use?
Hi Mary, I use very common one from the store. Sorry I do not have any details about the brand.
I tried this my noodles kept ripping when I stretched it it wasn't very stretchable. Is it the type of flour used? or am I doing something wrong.
+Joe Chan I am using all-purpose flour and you may need more kneading to make the gluten stretch.
why all purpose flour ? its not rice flour?
Q. Conover
rice flour is a very southern thing in China... but most emigrants to the West are from that region... this noodle is from North West China.
Use a flour that has a higher protein %, it helps with the structure. I rested mine for 2 hours and it came out very stretchy.
All the dishes in Shaanxi are very, very spicy.
Of course, Hunan cuisine is even more spicy.
Thank you!!!
Hello, which brand of black vinegar do you use? Would Chi Kiang work with this recipe?
You can use any brand. I switch from 2 or 2 brands from time to time. So sorry that I cannot figure out the actual one used in this recipe.
I thought this type of noodle needed the higher protein of "strong" bread flour ... surprised to see all purpose flour. I guess both work, esp if you knead the latter more than the former. Also a technique suggestion - it's almost universally common to do the hydration rest BEFORE the first kneading, not after, regardless of cuisine or if you're making bread or pasta, but I'm willing to try a leap of faith on that too, for my first attempt at a new recipe.
BTW, I love your blue counter mat, so people can see the size of things ... excellent idea for DIY vids.
Yes, both all purpose flour and bread flour can work. But all purpose flour is much easier for beginners, as the noodles from bread flour have stronger retraction. The noodle with all purpose flour is chewy enough for me. I agree hydration rest should before the kneading. I am reading the food and cooking and will pay more attentions to universal common cooking technique. Thanks for your suggestion. Happy cooking!
May I ask what is "hydration rest?" As in, which part should have been done differently? Thanks!
Elsa Yang Hydration rest simply refers to giving the flour adequate time to absorb the moisture you add, which makes it easier to work. usually you work it just enough to combine everything into a single homogeneous mass, then let it rest for a while to fully hydrate (absorb the water fully) before the kneading begins in ernest. How long a rest is needed depends on how finely the flour used was ground ... superfine flour needs less time than coarser flour, and all purpose is somewhere in the middle. For breadmaking, a typical initial hydration rest is 5-10 mins, and the remainder happens during the initial rise, whereas for noodles since there is no rising time as with bread you do the rest all at once. I'd suggest wiping the dough with oil and resting it 20-60 mins, at room temperature, in a sealed container, before heavy kneading. I'm still learning this as I go myself.
Forgive my typos ... in hospital ATM, recovering from spinal surgery. 😔
you are right about higher protein flour produces better tasting noodles. But in this particular one the regular flour works better because you need it to be stretchy. If it can't stay in shape after you "biang biang" then it shrinks while you boil it, that ends up with noodles that are too thick. I am not a baker but I am sure all Chinese noodles do hydration rest after the first knead, they call it "to wake up the dough" (no not about yeast, no yeast in noodles) That may not be the best option
So how many grams are in a cup
what kind of green vegetable is this you used?
I use Bok Choy
Elaine Zluo thank you! it's not something people are used to eat here in Brazil, this is why I've never seen it before haha
When I tried kneading the dough it wont form properly and doesn't become stretchy or chewy, it just looks like dried mud. I also knead it for about 15 mins. I'm not sure of what to do.
Let it sit longer 😊
2 hour rest. Use high protein flour
Do I eat this alone or what dishes complement this for a compete meal. I don’t think I would be satisfied with this alone lol
There's a vegetable in there already, what else do you want? I don't think it's trying to be a wholesome complete meal, I think it's trying to be a delicious cheap snack. I am wondering if people make this at home or if it's something vendors have on the street. I love the cheapness of it! I don't think there's ever been a time in my life where I haven't had these ingredients, and if there's no vegetable I could always find a few edible leaves in the yard (in Florida, USA). I didn't KNOW, I guess what we did in fact was make instant Ramen!
Can I buy these noodles or I need to make from scratch?
No, I do not thick store bought noodles can perform well in this dish. You need to make it from scratch.
Mam, all-purpose flour mix with worm water or boiling hot water or normal water? Pls. reply...🙏
Room temperature water.
Nice But u do know its Shaanxi food, dont u? Why Sichuan..
+Shiyao Meng Yes, It is from Shannxi cuisine. It is just my blog named as China Sichuan Food.
Im a mess when kneading. Can i just use a mixer?
Sure, stand mixer is a great helper.
Elaine Zluo i made the noodles!!! I still need to practice on the slapping, but i got them. I give myself 6/10 for now. Thank you!!!
Good Job! Keep practicing and making yourself yummy noodles.
biang 为什么有：“马”、“幺”、“言”？什么意思？我不明白。
tiemufei Тимофей 一点飞上天，黄河两边弯；八字大张口，言字往里走，左一扭，右一扭；西一长，东一长，中间夹个马大王；心字底，月字旁，留个勾搭挂麻糖；推着车车进咸阳
+im0410 谢谢您给我的解释！
AP flour or bread flour?
I use all-purpose flour.
But bread flour can work too.
Are you able to store the other logs of dough in the fridge for 4-5 days later? I'd like to only use 1-2 logs of dough per meal/per dinner.
Supersize it!
dark vinegar + soya sauce? are they same???
prasad brahmane same color
What? Soy sauce is salty and savory, vinegar is sour! Dark vinegar is sour and ? fragrant.
It is not Sichuan food, it is Xi'an food.
Sure. It is food from Shanxi province. Not only Xi'an. China Sichuan Food is only the blog name. Sorry for the misunderstanding.
You should use high gluten flour (bread flour) for a more stretchy dough!
Hi Rolf,
Bread flour might work better for the dough. However you will need better skill when stretch the noodles. Of course, you can choose to use high gluten flour.
Rolf Nygaard Gluten Tag, my friend. Most Chinese regional cuisine is from commoners. They were invented by poor citizens who don't have the fancy ingredients available as the gentry class had. Biang Biang noodle was invented by poor laborers who mixed with the leftover chewy animal organs. If you are going to add organic gluten free all nature ingredients to make this product, it sort defeats the purpose of its original inventors. Like all manufacturing processes, West depend on good tools and ingredients, the East depend on personal skills.
lafkdjay. First of all I'm not talking about gluten free flour (which is a stupid choice for people that don't need it), but the opposite, high gluten flour. Gluten is the protein that makes dough stretchy, so it makes sense. In my experience it works better (I make Biang Biang like once a week.)
That being said, I agree that Chinese cooking is not about being picky and precise, and it tastes best that way. When I'm in China I actually prefer all the cheap and rustic dishes like 生煎包, 大盘鸡 or Biang Biang. It's incredible how they managed to make so much good food with the limited resources.
high gluten to gluten free, tiny mind slip... 😉
Sichuan Food? Imao! My Shannxi food!
Yep, or Xi'an food. Xi'an is the capital city of Shannxi Province.
You can't be serious…
she put it in the description that it's from shanxi. it's just her blog/website's name that says sichuan. just because there's sichuan in her blog name doesn't mean all her recipes will be sichuan food.
裤带面 我们一般叫作
Sorry but that background music has to go
no no no!! it is not Sichuan food. it is from Shaanxi!
Ding JING 穴王言ㄠㄠ長長馬心月戈辶
she put it in the description that it's from shanxi. it's just her blog/website's name that says sichuan. just because there's sichuan in her blog name doesn't mean all her recipes will be sichuan food.
When I heard the video music...
X'd out😩 Why use RUclips's default music....😤
I will try to get lovely music for later videos.
Are you kidding me? this is not Sichuan food, it is Xi'an's food and there are couple more seasonings in it.
she wrote it in the description already that it isn't. it's just her blog name. doesn't mean it is sichuan.
IT´S NOT SICHUAN FOOD, IT´S FROM SHAANXI!!!!!RESPECT!!!!
What's with all caps. Please get a life.
she put it in the description that it's from shanxi. it's just her blog/website's name that says sichuan. just because there's sichuan in her blog name doesn't mean all her recipes will be sichuan food.
Relax lol
a tyro
Most cursed music of all time! It renders this and any other video containing it completely unwatchable. This is trash.