How To Make Biang Biang Noodles! 

I made these a couple of times back in June. You can use a chopstick instead of bench scraper to make the line in noodle. I prefer to put the the soy sauce and vinegar in the bowl, followed by noodles on top, and then put the garlic paste, chili flakes and green onions on top, before pouring the hot oil right at the end. :)

Fell in love with Xi'an cuisine in China. Glad I found your channel and this recipe. I love Biang Biang noodles so much! Keep up the great work. Cheers!

Really great to see you make the actual noodles too. Thanks for the recipe and demonstration. 🤗

I went 2 the whole foods and found some wide noodles made the dish and i banged, banged em. Haaaaaaaaaa really good the recipe. Can't wait 2 make them from scratch though. Nice.

Great video 😃😃 after you blanched the noodles and put them into ice water, could you use them for other dishes like stir fry or soups?

Thanks for deciding my dinner this weekend for me! Looks delicious

would love to apprentice with you for 6 months... what a learning experience that would be!

I picked up some black vinegar today because of this video. Couple questions here, what kind of oil can you use to sear the spring onion and garlic mix and can you use store bought egg noodles or rice noodles instead of making them from scratch if you don't have the time?

This is an amazing lesson. Thank you 🙏🏼

Biang biang wok Wednesday!!! Love it. By plain do you mean AP flour. And would it have more bite if I use a higher protein flour?

Looks delicious, a for sure future go-to!

We had these in Xi'an they are delicious - delighted that we can now make them at home.

Love it! I missed school of wok so much!

Loved this recipe

Which type of oil is it?

Really amazing that you did this recipe. Can you do Xi'an murger next? :D

I cant seem to find the recipe link in the description box, i was wondering what the measurement of the ingredients are?

very simply and delicious i have one question can i make this receipe with regular noodles congrats jeremy

Looks DELISH!!!

there does not appear to be a link to the recipe in the description, nor could i find one on your website.

Where can you buy that chopping board? Oh and i love the content, keep it up :D

What Type of flour?

I think of it as blanching in oil but it does kind of sear too.

WHAT OIL DO YOU USE

Great video, you explained the details on how to make it. I also love your British accent. Oh boy, you have used too much oil in making it.

this is great, all the seasoning is so delicious!!

I’ll definitely make these for lunch, thank you for sharing 😍Gilbert,AZ, USA

Why when I make this noodles they are a little bit gray not white like yours?? 🙄 I used bread flover 750

I know spice is personal so this isn't a critique, but if anyone is making this and isn't afraid of spice you should be using like 3x the chili powder (and usually half chili powder half chili flake). In places like Sichuan they really pile it on there

7:15 Which oil do you recommend for this?

great recipe thanks

Is that an ORIS Aquis that you are wearing?

LOL, I did the same as you, this is because adding too much water.

what type of flour?

Wish I could have time to come To your school ❤️🙏🙏🙏

That looks very tasty I hope Jeremy's watch dries out 👍

Anyone have any measurements?

Jeremy I have to say you are a nice guy

Top1 cheers j

Biang Biang Noodles came down on her head.....;)

- Congrats to the chef, the dish prepared was amazing ... but I was disappointed because you did not insert Italian or English subtitles! I am deaf!

Just needs some protein!

Really appreciate how you make the noodles, but it is just not how Shaanxi Biang Biang noodles are made at all. I have never ever seen someone do this in my hometown, so many things went wrong: 1-Don't overknead the dough, it is a waste of time and sometimes cause strong gluten which makes it hard to pull, just knead the mix together, rest it for 15-20 mins , then you only need to knead for few times to make the surface smooth; 2-Don't ever add oil before shaping the dough into sausage shape, ignore all of the bullshit shapes you see anywhere, we don't do those for Bang bang noodles, just make it into sausage shapes and then let them rest in oil for at least 30 mins. this is important, adding oil too early cut down the process of the gluten forming, I think you have dfntly met the failure, and decided to second knead the dough to rescue the dough, but the texture will taste completely different if you made it right in the beginning. 3-Salt in the boiling water? Are you making Italian pasta? NO, DON'T DO THAT! 4-always add the liquid seasonings at the BOTTOM of the bowl! And put the dry seasonings +spring onions on the TOP OF THE NOODLES, then pour the hot oil on the top, not separate! Cos you want the flavor on the noodles as well. 5-We have more classic toppings rather than the most well-known hot oil method, stew pork, tomato eggs, garlic chieves, etc. But never ever the raw spring onions. Do it the right way, so it is authentic and nice.

boing-boing noodles

I’m first 😀😀

You hold ur chopsticks funny

omggg material girl😝😝 i made it for my crush and he fell in love w me PURRRR 💅💅💅💅💅💅💅💅💅💅💅💅

I am going to invite a new girlfriend or some friends over and make them this, this will probably be the fanciest home made meal they have ever tasted

Where’s the recipe

Bro, just kneed for a few then rest 15 min and repeat 4 times. That 1.5 hour rest at first was nothing but a colossal waste of time.

Restock Cleaver!

Chinese ebers