Shaanxi Biang Biang Noodles (Biángbiáng Miàn)

• Garlic3 cloves
• Soy sauce15ml
• Bok choy100g
• Salt3g
• Water150ml (for dough), 100-150ml (for sauce)
• Green onion2 stalks
• All-purpose flour300g
• Chili flakes15g
• Sichuan peppercornPinch, ground
• Vegetable oil5ml (for dough), 30ml (for sizzle)
• Bean sprouts100g
• Black vinegar10ml

How to Make It

• 1

  **Prepare the Dough**: In a large bowl, combine 300g all-purpose flour with 150ml warm water and 3g salt. Mix until a shaggy dough forms, then transfer to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes at room temperature.

• 2

  **Form Dough Strips**: Divide the rested dough into 6 equal portions. Roll each portion into a small, flattened oval shape, about 1cm thick. Brush each oval generously with 5ml vegetable oil total (about 1ml per piece) to prevent sticking and keep them pliable. Cover again and let rest for another 15 minutes.

• 3

  **Prepare Sauce Ingredients**: While the dough rests, finely chop 3 cloves of garlic and slice 2 green onions. Prepare a small bowl with 15g chili flakes and a pinch of ground Sichuan peppercorns. Blanch 100g bean sprouts and 100g bok choy in boiling water for 1 minute until crisp-tender, then drain and set aside.

• 4

  **Stretch the Noodles**: Take one oiled dough oval. Flatten it slightly with your palm. Using both hands, gently stretch the dough by holding each end and pulling it outwards, then slap it onto a clean, flat surface. Continue stretching and slapping until it becomes a very long, wide, and thin noodle, approximately 1.5-2cm wide and 1mm thick. If it feels too tight, let it rest for a moment, don't force it.

• 5

  **Cook the Noodles**: Bring a large pot of water to a rolling boil. Carefully drop the stretched noodles into the boiling water, one at a time, to prevent them from sticking together. Cook for 2-3 minutes, or until the noodles float to the surface and are tender with a pleasant chew. Avoid overcooking to maintain their characteristic texture.

• 6

  **Assemble the Dish**: Drain the cooked noodles well and transfer them immediately to individual serving bowls. Arrange the blanched bean sprouts and bok choy neatly on top of the noodles. Place the chopped garlic, sliced green onions, chili flakes, and Sichuan peppercorns directly on the noodles in separate piles.

• 7

  **Drizzle and Serve**: Heat 30ml vegetable oil in a small pan until it's smoking hot (around 180-200°C / 350-390°F). Carefully pour the sizzling hot oil directly over the chili flakes and aromatics in each bowl, creating a satisfying sizzle and releasing their incredible fragrance. Immediately add 15ml soy sauce and 10ml black vinegar to each bowl. Toss everything well and serve hot for the best experience.