Ingredients with Measurements:
- 500g biangbiang noodles
- 1/2 cup vegetable oil
- 1/4 cup chili flakes
- 1/4 cup Sichuan peppercorns
- 1/4 cup sesame seeds
- 1/4 cup soy sauce
- 1/4 cup black vinegar
- 1/4 cup sugar
- 1 head of garlic, minced
- 1 bunch of scallions, sliced
- Salt, to taste
Special equipment needed:
- Large pot for boiling noodles
- Wok or large frying pan
- Mortar and pestle (optional)
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the biangbiang noodles and cook for 5-7 minutes, or until tender. Drain and set aside.
2. In a wok or large frying pan, heat the vegetable oil over medium-high heat. Add the chili flakes, Sichuan peppercorns, and sesame seeds. Stir-fry for 1-2 minutes, or until fragrant.
3. Add the minced garlic and sliced scallions to the wok. Stir-fry for another 1-2 minutes, or until the garlic is golden brown.
4. Add the soy sauce, black vinegar, and sugar to the wok. Stir to combine and cook for another 1-2 minutes, or until the sauce has thickened slightly.
5. Add the cooked biangbiang noodles to the wok. Toss to coat the noodles in the sauce. Season with salt, to taste.
6. Serve hot, garnished with additional sliced scallions and chili flakes, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 600
- Fat: 28g
- Carbohydrates: 75g
- Protein: 12g
Substitutions for ingredients:
- Biangbiang noodles can be substituted with any thick, hand-pulled noodles.
- Sichuan peppercorns can be substituted with black peppercorns.
- Black vinegar can be substituted with rice vinegar or apple cider vinegar.
Variations:
- Add sliced beef or chicken to the dish for added protein.
- Substitute the chili flakes with fresh chili peppers for a spicier dish.
- Add vegetables such as bok choy or snow peas for added nutrition.
Tips and tricks:
- To make the dish even spicier, crush the Sichuan peppercorns in a mortar and pestle before adding them to the wok.
- Be careful not to burn the garlic, as it can become bitter.
- Adjust the amount of chili flakes to your personal preference for spiciness.
Storage instructions:
- Store any leftover noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the noodles for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the noodles in individual bowls, garnished with sliced scallions and chili flakes.
Garnishes:
- Sliced scallions and chili flakes
Pairings:
- Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber salad with rice vinegar dressing
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the noodles are too dry, add a bit more soy sauce or black vinegar to the dish.
Food safety advice:
- Make sure to cook the noodles thoroughly to avoid any risk of foodborne illness.
Food history:
- Biangbiang noodles are a type of hand-pulled noodle from the Shaanxi province of China. They are known for their thick, chewy texture and are often served with a spicy sauce.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Chinese