Sichuan Biang Biang noodles are wide, chewy hand-pulled noodles coated in a savory, numbing spicy sauce made with Sichuan peppercorns, chili flakes, and hot oil. This dish combines simple dough with bold Sichuan flavors for an authentic homemade noodle experience.
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In a large bowl, mix together the all-purpose flour, salt, and water until a rough dough forms.
Cover the dough with a towel and let it rest for 10 minutes.
After resting, knead the dough on a clean surface until it becomes smooth.
Cut the dough ball into 8 equal pieces.
Roll each piece of dough into a small sausage shape.
Place the dough sausages on a plate, coat them in oil, cover, and let rest for 1 hour.
Take a piece of rested dough and flatten it with a rolling pin.
Use a chopstick to press a deep indent down the center of the flattened dough.
Hold the ends of the dough, stretch it out, slap it against the counter, and then tear it in half along the indent to create two long noodles. Repeat for all dough pieces.
Cook the fresh noodles in a pot of boiling water for just one minute.
Drain the noodles and transfer them to a serving bowl.
Top the noodles with chopped spring onions, minced garlic, ground Sichuan peppercorns, and chili flakes.
In a small saucepan, heat the neutral oil until it just begins to smoke.
Carefully pour the sizzling hot oil over the spices and aromatics in the bowl.
Add the soy sauce and black vinegar to the bowl.
Mix everything together thoroughly until the noodles are well-coated in the sauce. Serve immediately.
Cooked noodles can be refrigerated for 3 days in an airtight container; reheat in boiling water for 30–60 seconds or pan-fry with a little oil. Uncooked dough keeps refrigerated up to 24 hours, or frozen for 1 month.
Work surface (at least 2 feet wide for slapping/stretching) · Pasta pot or large pot for boiling
'Biang Biang' refers to the sound the noodles make when slapped onto a work surface during the traditional hand-pulling technique.
Yes. Wrap the dough tightly and refrigerate for up to 24 hours. Let it come to room temperature for 15 minutes before pulling.
Sichuan peppercorns contain hydroxy-alpha sanshool, which creates a tingling sensation on the mouth. This is called 'má' (numbing) in Sichuan cuisine.
Use the correct water-to-flour ratio (3:4 cup water to 2 cups flour), knead thoroughly for 5–10 minutes, and rest the dough for at least 20 minutes before stretching.
Yes, but the distinctive numbing flavor will be lost. Substitute with extra black pepper or white pepper for heat alone.
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