Things to know about Biang Biang Mian Recipe
Chinese Traditional Belt Noodles from Shaanxi Province – Biang Biang Mian is a broad and long noodles and a specialty in the province of Shaanxi. This noodle dish is garnished with vegetables and different kinds of herbs like garlic, onion, leeks, cumin, chili, and Sichuan pepper. These ingredients made the dish very flavorful.
According to food historians, there are two sides to the story about its origin. The first one is, its name comes from the sound produced while making the hand-pulled noodles when stretched and flapped. The other story is that, its name biang biang came from a Chinese Emperor. Surprisingly, the word “biang” does not exist in the Chinese language. Moreover, this noodle dish is a worker’s meal but became a popular menu in different elegant restaurants all over China.
Delectable Chinese Traditional Belt Noodles from Shaanxi Province. Authentic Recipe of Biang Biang Mian
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
For the Noodles
- 1.5 cup Bread Flour
- 1/4 tsp Salt
- 1/2 cup Water
- Water As needed
For the Sauce
- 225 grams (7.94 oz) Lamb Shoulder
- 1 tbsp Vegetable Oil
- 1 tbsp Rice Wine
- 1 tsp Cornstarch
- 1.5 tbsp Cumin Seeds
- 2 tsp Coriander Seed
- 1/4 tsp Ground White Pepper Powder
- 1 tbsp Fresh Ginger Root Grated
- 2 pcs Spring Onion – Scallion – Green Onion Chopped, separate the green and the white part.
- 7 cloves Garlic Chopped
- 1 pc Chilli Pepper
- 3 tbsp Chili Oil
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar
- 1 tsp Black Vinegar
- 1 tbsp Soy Sauce
- 1/2 tsp Salt
- 1 pc Red Onion Small, thinly sliced
- 1/2 cup Celery
- 30 grams (1.06 oz) Cabbage
- 1/2 cup Garlic chive – Oriental Garlic – Asian Chive – Chinese Chive – Chinese Leek Chopped
- Prepare and measure all ingredients accurately ahead of time.
- In a mixer bowl, combine the bread flour, salt, and water. Mix everything using your hand until it forms a dough.
- At a low speed (setting 2 for kitchen aid). Using a hook attachment, knead the dough for about 20 minutes. You'll know it's done when the dough forms into a ball and doesn't stick to the side of the bowl.
- Using the window pane test, take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. If it breaks apart, knead the dough for another 3 to 5 minutes until the dough won't break during the window pane test.
- If it does not stretch enough without breaking, you may add water (1 tbsp at a time) and knead for 5 minutes or until additional water is incorporated. It is important to let the dough absorb the additional moisture.
- If the dough becomes too sticky because of humidity, you may sprinkle it with more flour and knead again for another 3 to 5 minutes.
- Once it reaches the desired texture, cover the dough with a plastic wrap and let it rest for 1 to 2 hours.
Rest of Ingredients
- In a mixing bowl, marinate the lamb with vegetable oil, rice wine, and cornstarch. Set aside.
- In a pan over medium heat, add the coriander seeds, cumin seed, and white pepper. Toast everything until it releases an aroma for about 5 minutes.
- After roasting the spices, grind them together using a mortar and pestle and set them aside.
- Put the dough on top of a clean and oiled surface. Using a rolling pin, flatten the dough until half-inch thick and forms a rectangular shape. If the dough is sticking to the rolling pin. you may put a parchment paper on top of the dough before rolling it out.
- Cut the rectangle dough into ten equal strips and flattened each strip to form long, wide flat noodles. The noodles may not look straight or even but do not worry about the shape. Make sure to cover the noodles with plastic wrap so they will not dry out.
- In a large pot, boil water enough to cook the noodles.
- Put the noodles into the boiling water with the cabbage, and cook it for about 90 seconds. It is important to follow the time.
- Once cooked, take it out of the water and drain the excess water.
- Over medium fire, heat the vegetable oil in a frying pan. Add the white scallion and ginger and sauté it for 1 minute, then add the chili pepper and garlic and sauté for another 30 seconds.
- Set fire to high. Stir-fry the marinated lamb until brown.
- Once the lamb turns brown, immediately pour the rice wine and the roasted spice mixture, chili oil, soy sauce, sugar, vinegar celery, salt, and onions.
- If you see some of the ingredients sticking at the bottom of the pan, you may deglaze it with water.
- Transfer the cooked noodles, green scallion, and cabbage into the pan and toss everything to coat the noodles with the sauce.
— Specific Atributes of This Recipe:
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