13/06/2026
Ever tried hand pulling your own noodles? Stretching the dough into long, ribbon-like strands is what makes biang biang noodles ideal to soak up bold, aromatic flavors from chili oil.
We made this Shaanxi specialty using Mastergold®️ cooking oil.
Ingredients
For the dough
240 g all-purpose flour
180 ml water (room temperature)
1/2 teaspoon salt
15 ml vegetable oil
For the sauce
60 ml vegetable oil
20 g chili flakes (adjust to taste)
3 garlic cloves, minced
3 small shallots, finely chopped
1/2 teaspoon sugar (optional)
Garnish
2–3 teaspoons toasted sesame seeds
Fresh lime
Instructions
1. In a bowl, combine the flour and salt. Gradually add the water, mixing to form a rough dough.
2. Knead for about 5 minutes until smooth. Divide into 8 portions, coat lightly with oil, cover and rest for 3 hours.
3. For the sauce, combine chili flakes, garlic, shallots and vegetable oil in a small saucepan. Heat gently until fragrant, then remove from heat and set aside.
4. Lightly oil your surface. Roll each dough portion into a long rectangle and press a line down the centre. Stretch into a wide, belt-like noodle.
5. Cook in boiling water for about 1 minute, until the noodles float. Drain well.
6. Transfer to a bowl, spoon over the warm chili oil and toss gently.
7. Finish with sesame seeds and a squeeze of lime before serving.
