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Hand Torn Biang Biang Noodles - a step by step to this famous dish
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- Опубликовано: 15 авг 2024
- My Chilli Oil Noodles video has over 54 million views and honestly, the hand torn noodles are SO much easier than you think! They’re cheap and you can impress any guest with this recipe. I think you’ll even impress yourself!
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Recipe
Ingredients for 6 portions
- 400g wheat flour
- 240ml water (use this as a guide)
- 6 tbsp soy
- 2 tbsp black vinegar
- 6 cloves garlic, minced
- Thumb-size piece ginger, finely sliced
- 2 tbsp cumin fresh ground
- 2 tbsp chilli powder
- 4 spring onions, finely diced
- 2 bunch bok choy, cut into 2cm pieces
- 8 tbsp peanut oil (or grapeseed)
Method
1. For the dough, mix together the flour with 200ml of the water and mix with your hand until it has come together. Add the rest of the water if needed.
2. Turn out onto a floured bench and knead for 5 minutes or until smooth.
3. Place into a bowl and cover with a damp paper towel, rest for 20 minutes.
4. After 20 minutes, turn out back onto the bench and knead it again until it’s nice and smooth before forming it into a log shape.
5. Keeping a nice neat shape, roll until you have a 30cm x 20cm rectangle.
6. Cut the rectangle into 6 even pieces and brush both sides with oil.
7. Place into an airtight container and in the fridge to rest for at least 2 hours or overnight.
8. When ready to serve, have a large pot of water on to boil and make sure you have all the garnishes ready.
9. Take the noodles from the fridge. Grab one piece and place a chopstick on the centre and press to make a line down the middle.
10. Holding each end of the dough evenly with your thumb, start to stretch with even tension.
11. When your arms get roughly 60cm apart, you can start to slap the noodles on the bench.
12. When the noodle is about 100cm long, you can split the noodle on the seam to make 2 noodles.
13. Immediately place the noodles into the boiling water and cook for 1 minute before you add the bok choy.
14. After 2 more minutes, remove from the water and place into a separate bowl.
15. Add the topping into the centre (spring onions, garlic, ginger, chilli and cumin) and pour 1 tbsp of the soy vinegar sauce around the outside.
16. Heat the oil in a small pot over a med heat until it just starts to smoke.
17. Pour the hot oil over the centre of the spices and aromatics.
18. Mix the noodles well and serve!
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One of my favourite foods from when I lived in China! That hot oil changing the ingredients into a dish is no joke, that's exactly how it happens. I'm not sure how feasible it would be, but a collab between you and Chinese Cooking Demystified would be incredible. Thanks again, Andy!
Thank you, it was a pretty epic dish to make 👌
i learn the hot oil trick with many chinese dish from @foodiechina888 , its just incredible
As a Chef myself. I can tell you that this man don’t mess around. I make some of his recipes for family meal. All my cooks know its not me haha. Thank you Chef Andy 🫡🫡🫡
😂
arent you tired of praising someone that does the absdolute basic and normal things..why you all act like he is some god creator or something
@@georgeandrianos4383 And yet, here you are watching his videos
@@georgeandrianos4383 Why would you choose to be a bell end?
Good job, and I’d love to share few tricks from a Chinese to make this noodle even better, first you can use chili flakes combine with fine chili powder, the chili powder will brings extra color and flavor; and the sauce, try some “five spice powder (五香粉）”or “Chinese thirteen spice mix(王守義十三香）”, it’s pretty much the Chinese version of “garam masala”, these gonna take some time to find in an asian grocery store, but trust me, it’s worth it; and the hot oil, maybe mix it with a splash of sesame oil, which is not necessary, but personally I highly recommend, but be careful, the flavor of sesame oil is strong, so don’t put too much(half a teaspoon is ok).
As the son of a Xi’an chef, the only thing you missed is that you should add salt when kneading the dough, about six grams of salt per kilogram of flour. Adding salt can improve the physical properties of gluten and increase the elasticity of gluten, making it easy to expand. And the flour is best to use high-gluten flour instead of All-Purpose Flour or low-gluten one.
Do you add salt right at the beginning? Or you think it's good even after a little rest?
@@TkevTV at the beginning, let the flour and salt mix well
meh
Do u use penghui for the dough?
@@kevinlivana1552 You mean Pottasche? That's for Lanzhou hand pulled noodles only.
That looks pretty good mate, and not that difficult either. I like the idea of the pork mince/chicken to the recipe. And repeating the method is brilliant - I dont think ANY OTHER TV CHEF has gone to the trouble of repeating to ensure the viewer is confident. (And fed the crew!!) Good work mate.
Thanks mate! Really enjoyed making (and eating) this dish
Salute to you, I am Chinese and lived Xi’An (where this noodle is originally from) for five years and still I don’t know how to make it from scratch! Well done mate
You have such a great calmness about you. I really enjoy watching you cook delicious food.
I feel so calm.... & informed when I watch.
Just wanted to say thank you, you make all the instructions so clear and all your recipes are so varied.
Love your cooking videos, straight to the point and helpful, you’re a down to earth guy not trying to act like some type of character to try and make the video more interesting like so many cooks on RUclips they start to get annoying, definitely gonna try this recipe
thank you chef, this looks amazing. you've been an absolutely awesome inspiration in the later stages of my apprenticeship
That’s awesome!
You know he is skilled not just in cooking but in everything because his oxalis triangularis plant looks so healthy 😅 those are difficult to care for
⭐This dish is from Xian China. I just went there and had a great biang biang. 🌟
Great work buddy. I worked as a Chinese cook for 5 years then moved to a modern Australian kitchen for a further 3 years. Had to give it up to be a musician. Your overall food knowledge is outstanding. I'm impressed. And I'm not easily impressed.
Literally who asked buddy
@@mousewheeltojump I asked :)
@@mousewheeltojump wow that was rude
I love the style of this video and doing it twice really helped me remember the steps.
Great explanation! I figured this was much more difficult, but after this tutorial I'm totally gonna try!
This is EASILY my favorite dish I tried while in China! However, I think one of the key things making it so amazing is selecting a super fragrant chili.
As a Chinese, I love this recipe, not only is this authentic, but also it has accurate measurements (in many chinese recipe they always say 'the adequate amount' instead T T)!
The giggle does it for me. And the dish looks fun and easy, nomnom
As a Chinese, I am so surprised that you know such a local dish so well. Respect man!
항상 좋은 레시피를 공유해주셔서 감사합니다.
Thanks for watching!
Andy, I'm just a home cook but I'm definitely trying thus tonight. Love the videos! Thanks legend!
Biang is one of the hardest characters in Chinese to write. Great job as always on this video
This looks amazing!!! Thank you for sharing your gift with all of us!!!
Thanks for watching!
Been watching your videos on repeat man, so good to watch
Biang Biang mian is also kind of famous in Chinese culture for having the most complex/difficult character to write out. It's hard to even find it in digital text, so restaurants typically just list the name as "biangbiang面“ or something thereabouts.
Well done Andy, fast becoming YT's top chef, and for good reason...
Looks great! I think I could do those noodles. Thank you!
I have watched chefs stretching noodles, but they looped/stretched again, instead of tearing the dough. What's the advantage of tearing? Are the edges better for holding sauce and flavor?
Great video, Chef Andy. Thank you for posting this.
This is great! I recently made them and did need some extra support. Thanks Andy (and team)!
Loving these long form videos vs Tiktok videos. I like seeing the step by step process 👏Also, the production quality is just excellent. Who produces your vids?
My favorite dish of ALL TIME
Love these noodles don't think I can master but I'm going to give it a go. Thank you for sharing Andy have a blessed day stay safe and healthy. Looks Amazing yummy. 😋😋😋😋🙏❤🙏❤🙏
I reckon you can master them
Greetings from Xi'an! (Shee-Ahn)
I prefer my biangbiang noodles with pulled pork. Fun fact- biang means "belt" as the noodles resemble a belt that is tied around the waist
That looked incredible, definitely something I will be doing, thank you for showing us how easy it is to have fresh noodles mmm
I have watched so many videos on how to do these noodles and his explanation is clear and easy to understand.
tbh I had lived in China for 22 years and it’s the first biangbiang noodle tutorial I have ever watched 🤣
Spectacular dish Andy!!!👌👌👏👏
Thank you!
Thank you Andy for sharing biangbiang with the world, I grow up eating this kind of noodle almost everyday, you made it really well! now watching your video 1:00 midnight, I have started my dough😅😅😅 and get it ready for my family tomorrow!
one of my favorite varieties Chinese noodles
This chef is amazing! my wife is from xi'an. This basically shows all the steps in making broad noodles!
Hi Andy. The month of Fasting just started for Muslims. I was hoping if you can make some traditional southasian food that we like to eat upon breaking the fast like Pakoras (there are several types such as mixed, potato, eggplant, boiled egg) or Samosas (vegetarian or meat), whichever you like. I admire your cooking skills. Thank you 🙂
Ready to watch Andy TEAR IT UP!
Well done Andy. You sure are some chef. Thanks for sharing
Thank you!
"I ain't no pro"
That's a man knowing his strenght and weaknesses!
As a Chinese, in my opinion, your biang biang noodles is very authentic
Thank you chef!❤❤❤❤❤
Thank you for watching 🙏
As a chinese, I must say that if you can buy sliced noodles from local supermarket, you don't need to make your own noodles. Those from supermarkets are good enough.
BTW, good job chef!
Awesome bro keep it coming!!! Aloha from Hawaii
You really know how to do it all❤! Question: Chef is their any food that you don't like to eat or prefer not to make? Just curious 😊
I like that you did it twice!
Hmmmm. Love your videos. Great teaching for me. How would you do chicken shawarma?
Wow. I've just made two dishes tonight and loved it. Thanks Andy 👍
Love your videos so truely inspire me
That’s awesome!
what a lovely and easy explanation and execution. great job
Fantastic Andy! I've been making these ever since I heard about Xian. Just made them 2 days ago for dinner. 🔪🔪🔪 Allez Cuisine!
Immaculate technique. I also worked under Tom. It's wonderful how u convey it
I’m going to try this for sure 👍🏽💕 love your videos 👌🏽👏🏽
Worth it!
Absolutely love your stuff man. The best chef on youtube, for me anyway
Looks amazing
Thanks legend!
I can highly recommend you leave out the salt (seeing as the soy sauce mixture usually with dark/light soy sauce, black vinegar and fish sauce) will be salty enough
If you use brown sugar it will compliment the texture and taste more
I will try this kumin seed/ginger combo tonight though, seems interesting
Thanks Chef -- cheers from Costa Rica
for me I like to drain the noodle and veggies very well, also make the sauce separately, then mix them together. Because I don't want my noodles too watery, and it will be coated better with the chili oil when they're dry.
Thank you for giving this to the Internet! 😊
Could you do a sauerbraten?
I’ve made several of your recipes. They are delicious. Thank you for sharing.
This is an absolute winner! Thanks for sharing this.
Mate I cooked these as soon as I watched your vid omg wow so refreshing thank you
Stretching the noodles was more difficult than it looks. I was able to do it, but they certainly tasted better than they looked. The sauce was great. I’ll keep trying till I get the hang of noodle making.
I like how he mentions "the pros" as if he didn't seem to have a super slick technique in any dish he makes
Díky!
Hi Andy!! Absolutely adore you and the wisdom you bring in both food and life!
Actually had a random question, I noticed you have an induction stovetop now at this new place.
As a professional chef and experienced user of all cooktops I presume, would you suggest and prefer to get induction stovetops for home kitchens, is it worth the cost and benefits/cons? Cheers ❤️
Why do you make everything seems so easy??? Talent that god forgot to give me.😞😞
oh my oh my, amazing cool Andy! 好吃得很！
My mouth is watering with desire for a taste! Yummo!
I realize that Chef Andy does not run the website that sells your cookbook. Someone fell asleep in its creation. No Canada in the drop down list of countries. Perhaps this will be brought to the attention of whoever can correct this.
Love this Recipe I've always loved this recipe🎉🎉🎉🎉
Pardon the language. But I fucking love this channel! Super informative and extremely good lecturing! The amount of knowledge that you provide is invaluable! :D
Andy is the BEST!
You mean uncle andy ?
@@pisaupisaupisang lool well of course but I feel strange calling him "uncle" because we're probably around the same age
I call him just because uncle roger has granted him a title so i just called him for that, but i agree its kinda weird to call people that is young a uncle lol
🙏
I just discovered your channel and love it
Making those noodles blew my mind
I learned how to make authentic La Mian ( dragon's beard noodles) hand pulled noodles when I lived in Cambodia back in 2004-2015. Phnom Penh has dozens of noodle shops strewn about the city so I paid one of the shop owners $5 US to teach me how from the ingredient requirements, mixing, and most importantly the pulling technique which was tricky to master. Getting the alkaline component was also tricky because there were no quantifiers like "2 kilos of strong flour to so many milliliters of alkaline water" it was always a very subjective process. The alkaline water was made with limestone paste ( the same kind that's used for chewing beetle nut) dissolved in a big jar of water where it would be ladled out as needed. I had no idea what the pH was. He had four guys that did nothing but pull noodles to order so as I would enjoy my hot noodles I would sit and watch these guys work. The place was always packed and busy. Nowadays I am fortunate enough to live in a city that has a large Asian population with many well stocked markets full of noodle types aplenty. I buy one pound packages for $2.75 in either thin or thick style that are shipped in weekly from a noodle factory in Los Angeles. An excellent product. Anyway probably more than you wanted to know.
Of course the "hand torn" noodles are a different form but basically are the chewy noodle also.
Just tried this for dinner. AMAZING! So easy and tasty!
Fun fact, the Chinese character "biang" is the most complex Chinese character, it has the most number of brushstrokes. It's not an old character though, and it's not in any major dictionaries (nor is it typable digitally), it was made up as a marketing stunt by a noodle shop who sold these noodles.
To me, I think that character was just made up by composing bunch of other characters into one so we can have the name of this noodles in written form because that’s the only use case I know for this character. But I could be wrong though.
That made me so hungry 😮
Thanks for sharing!
Mercer 2 and half inch spatula and the mini tongs highly recommended
This is a great accessible recipe for is amateurs❤😊
you should try filipino mung bean..and palabok (shrimp sauce noodles).
I ate it yesterday and I think you nailed it!
Great video Andy. Feel inspired to start making this one at home.
Is there anything that Chef Andy can't cook? When I first saw his You Tube shorts I was like, it's just another Chef. Then he cooked rice..... I clicked subscribe!
Love your work mate ! I don’t have instagram or TikTok or anything like that so I can’t request a dish on there, but it would be really cool if you could cook a Moo Moo from PNG
Amazing one chef! Will try it out for sure 😄
Worth it!
Finally you made it.
I did 👌
You are so awesome. I wish I had half your talent
Love your videos
Definitely giving this a go. Looks delicious and easy to make.
Omg, it looks so good and thank you!
I saw you on TV today, Fair Go or Breakfast, not too sure, but good on you for making it that far!
Great job … 👍🏼👍🏼👍🏼👍🏼👍🏼👨🍳
Wow! Andy you are amazing!