Bwyd Epic Chris

Biang Biang Noodles

If you want a taste of Chinatown, and you want your house to glow like Chinatown, I have just the recipe for you. Biang Biang Noodles. Hand-stretched and hand-cut noodles from the Chiang area of China. So simple and so easy, these pack a punch!


  • 2 cups plain flour
  • A pinch of salt
  • A little water
  • Spring onions
  • Chilli flakes
  • Fresh chilli
  • Chilli powder
  • 2 garlic cloves
  • Fish sauce
  • Brown rice vinegar
  • Soy sauce
  • Vegetable oil


  1. Place the flour in a bowl, add the salt and water and mix until it forms a dough. Once it has come together, put the dough on the table and knead it for about 10 minutes.
  2. Cut the dough into finger-sized pieces and place them on a plate. Put a little oil on them, and cover with cling film before letting them prove for an hour at room temperature.
  3. Place one piece of dough on a table and use a rolling pin to roll it flat, before pressing a chopstick down the center of the piece to create a seam.
  4. Now for Biang Biang! Grab both ends of the dough (use both hands) and 'slap' it on the table to stretch it - you will need to do this about 5 times to form the noodles.
  5. Tear along the seam you've created with the chopstick to create one long noodle. Do this with the other dough pieces.
  6. Cook the noodles in boiling water. Once they surface they are ready. Place the cooked noodles in a bowl. Carefully heat a little oil in a small saucepan.
  7. Finely chop the fresh chilli, spring onions and garlic and place them on top of the noodles in a bowl. Then, on with a good pinch of chilli powder, the chilli flakes, a dash of fish sauce, the vinegar and the soy sauce.
  8. Very carefully, put a little of the hot oil on top of the noodles in the pot and mix well with chopsticks. Enjoy!
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