Hand Torn Biang Biang Noodles - a step by step to this famous dish

[@AlexMMI]

One of my favourite foods from when I lived in China! That hot oil changing the ingredients into a dish is no joke, that's exactly how it happens. I'm not sure how feasible it would be, but a collab between you and Chinese Cooking Demystified would be incredible. Thanks again, Andy!

[@andy_cooks]

Thank you, it was a pretty epic dish to make 👌

[@twowheelsandcroissant]

i learn the hot oil trick with many chinese dish from @foodiechina888 , its just incredible

[@Braadslee]

Nice they are one of my food channels

[@SheaBannonChef]

As a Chef myself. I can tell you that this man don’t mess around. I make some of his recipes for family meal. All my cooks know its not me haha. Thank you Chef Andy 🫡🫡🫡

[@yuddytuddy7990]

😂

[@georgeandrianos4383]

arent you tired of praising someone that does the absdolute basic and normal things..why you all act like he is some god creator or something

[@Ineluki_Myonrashi]

@@georgeandrianos4383 And yet, here you are watching his videos

[@SimDeck]

@@georgeandrianos4383 Why would you choose to be a bell end?

[@kirstd8198]

You have such a great calmness about you. I really enjoy watching you cook delicious food.

[@V_C909]

Good job, and I’d love to share few tricks from a Chinese to make this noodle even better, first you can use chili flakes combine with fine chili powder, the chili powder will brings extra color and flavor; and the sauce, try some “five spice powder (五香粉）”or “Chinese thirteen spice mix(王守義十三香）”, it’s pretty much the Chinese version of “garam masala”, these gonna take some time to find in an asian grocery store, but trust me, it’s worth it; and the hot oil, maybe mix it with a splash of sesame oil, which is not necessary, but personally I highly recommend, but be careful, the flavor of sesame oil is strong, so don’t put too much(half a teaspoon is ok).

[@AceHBK972]

Thanks for these added tips

[@razorfeng2880]

As the son of a Xi’an chef, the only thing you missed is that you should add salt when kneading the dough, about six grams of salt per kilogram of flour. Adding salt can improve the physical properties of gluten and increase the elasticity of gluten, making it easy to expand. And the flour is best to use high-gluten flour instead of All-Purpose Flour or low-gluten one.

[@TkevTV]

Do you add salt right at the beginning? Or you think it's good even after a little rest?

[@razorfeng2880]

@@TkevTV at the beginning, let the flour and salt mix well

[@GazzaNepe]

meh

[@kevinlivana1552]

Do u use penghui for the dough?

[@razorfeng2880]

@@kevinlivana1552 You mean Pottasche? That's for Lanzhou hand pulled noodles only.

[@benclayton3762]

That looks pretty good mate, and not that difficult either. I like the idea of the pork mince/chicken to the recipe. And repeating the method is brilliant - I dont think ANY OTHER TV CHEF has gone to the trouble of repeating to ensure the viewer is confident. (And fed the crew!!) Good work mate.

[@andy_cooks]

Thanks mate! Really enjoyed making (and eating) this dish

[@Damates1]

Díky!

[@andrewbutler210]

Just wanted to say thank you, you make all the instructions so clear and all your recipes are so varied.

[@johannaliceaga5936]

Love your cooking videos, straight to the point and helpful, you’re a down to earth guy not trying to act like some type of character to try and make the video more interesting like so many cooks on KZbin they start to get annoying, definitely gonna try this recipe

[@siquanwu3131]

Salute to you, I am Chinese and lived Xi’An (where this noodle is originally from) for five years and still I don’t know how to make it from scratch! Well done mate

[@tobysmowing]

Been watching your videos on repeat man, so good to watch

[@philharnett2884]

Great work buddy. I worked as a Chinese cook for 5 years then moved to a modern Australian kitchen for a further 3 years. Had to give it up to be a musician. Your overall food knowledge is outstanding. I'm impressed. And I'm not easily impressed.

[@animebhopper]

Literally who asked buddy

[@vanhoe0]

@@animebhopper I asked :)

[@aaronng6266]

@@animebhopper wow that was rude

[@areedonphrasavath5660]

I have watched so many videos on how to do these noodles and his explanation is clear and easy to understand.

[@travelchannel304]

I feel so calm.... & informed when I watch.

[@lauangela5286]

As a Chinese, I am so surprised that you know such a local dish so well. Respect man!

[@lisamckay5058]

I have watched chefs stretching noodles, but they looped/stretched again, instead of tearing the dough. What's the advantage of tearing? Are the edges better for holding sauce and flavor? Great video, Chef Andy. Thank you for posting this.

[@michaelschoeman5187]

Andy, I'm just a home cook but I'm definitely trying thus tonight. Love the videos! Thanks legend!

[@rw9495]

Great explanation! I figured this was much more difficult, but after this tutorial I'm totally gonna try!

[@ashleybrosnan891]

Biang is one of the hardest characters in Chinese to write. Great job as always on this video

[@tammymilner814]

Hmmmm. Love your videos. Great teaching for me. How would you do chicken shawarma?

[@robertp457]

I love the style of this video and doing it twice really helped me remember the steps.

[@thecarblord963]

thank you chef, this looks amazing. you've been an absolutely awesome inspiration in the later stages of my apprenticeship

[@andy_cooks]

That’s awesome!

[@elizabethharttley4073]

The giggle does it for me. And the dish looks fun and easy, nomnom

[@kyleguo7007]

Thank you Andy for sharing biangbiang with the world, I grow up eating this kind of noodle almost everyday, you made it really well! now watching your video 1:00 midnight, I have started my dough😅😅😅 and get it ready for my family tomorrow!

[@cocolocowalter]

This looks amazing!!! Thank you for sharing your gift with all of us!!!

[@andy_cooks]

Thanks for watching!

[@AsianFoodNerd]

⭐This dish is from Xian China. I just went there and had a great biang biang. 🌟

[@Salaaran]

This is EASILY my favorite dish I tried while in China! However, I think one of the key things making it so amazing is selecting a super fragrant chili.

[@sarahpinto]

Loving these long form videos vs Tiktok videos. I like seeing the step by step process 👏Also, the production quality is just excellent. Who produces your vids?

[@Helenzorrow]

As a Chinese, I love this recipe, not only is this authentic, but also it has accurate measurements (in many chinese recipe they always say 'the adequate amount' instead T T)!

[@A1B8C]

Absolutely love your stuff man. The best chef on youtube, for me anyway

[@alexandrastevens8892]

That looked incredible, definitely something I will be doing, thank you for showing us how easy it is to have fresh noodles mmm

[@secretagent07]

This chef is amazing! my wife is from xi'an. This basically shows all the steps in making broad noodles!

[@Lisa80mba]

Looks great! I think I could do those noodles. Thank you!

[@johlanlanjoh9720]

what a lovely and easy explanation and execution. great job

[@joshbradbury7481]

Awesome bro keep it coming!!! Aloha from Hawaii

[@m.pearce3273]

I realize that Chef Andy does not run the website that sells your cookbook. Someone fell asleep in its creation. No Canada in the drop down list of countries. Perhaps this will be brought to the attention of whoever can correct this. Love this Recipe I've always loved this recipe🎉🎉🎉🎉

[@MynameisSehoonPark]

항상 좋은 레시피를 공유해주셔서 감사합니다.

[@andy_cooks]

Thanks for watching!

[@frann.8879]

Spectacular dish Andy!!!👌👌👏👏

[@andy_cooks]

Thank you!

[@pjmoody]

Well done Andy. You sure are some chef. Thanks for sharing

[@andy_cooks]

Thank you!

[@BenoMare]

Greetings from Xi'an! (Shee-Ahn) I prefer my biangbiang noodles with pulled pork. Fun fact- biang means "belt" as the noodles resemble a belt that is tied around the waist

[@anitaneve]

This is great! I recently made them and did need some extra support. Thanks Andy (and team)!

[@ahmadbajwa2459]

Hi Andy. The month of Fasting just started for Muslims. I was hoping if you can make some traditional southasian food that we like to eat upon breaking the fast like Pakoras (there are several types such as mixed, potato, eggplant, boiled egg) or Samosas (vegetarian or meat), whichever you like. I admire your cooking skills. Thank you 🙂

[@johnobrien6807]

This is an absolute winner! Thanks for sharing this.

[@shuazi8803]

Biang Biang mian is also kind of famous in Chinese culture for having the most complex/difficult character to write out. It's hard to even find it in digital text, so restaurants typically just list the name as "biangbiang面“ or something thereabouts.

[@sunnys3325]

Andy is the BEST!

[@pisaupisaupisang]

You mean uncle andy ?

[@sunnys3325]

@@pisaupisaupisang lool well of course but I feel strange calling him "uncle" because we're probably around the same age

[@pisaupisaupisang]

I call him just because uncle roger has granted him a title so i just called him for that, but i agree its kinda weird to call people that is young a uncle lol

[@andy_cooks]

🙏

[@fatimachith6572]

Love your videos so truely inspire me

[@andy_cooks]

That’s awesome!

[@grant8653]

Ready to watch Andy TEAR IT UP!

[@GringoLoco1]

Thanks Chef -- cheers from Costa Rica

[@MJ-cd2oh]

My mouth is watering with desire for a taste! Yummo!

[@williamfotiou7577]

Fantastic Andy! I've been making these ever since I heard about Xian. Just made them 2 days ago for dinner. 🔪🔪🔪 Allez Cuisine!

[@debbiereilly900]

Love these noodles don't think I can master but I'm going to give it a go. Thank you for sharing Andy have a blessed day stay safe and healthy. Looks Amazing yummy. 😋😋😋😋🙏❤🙏❤🙏

[@andy_cooks]

I reckon you can master them

[@mablegoodley3316]

Immaculate technique. I also worked under Tom. It's wonderful how u convey it

[@AGuyCalledEd]

Hi Andy!! Absolutely adore you and the wisdom you bring in both food and life! Actually had a random question, I noticed you have an induction stovetop now at this new place. As a professional chef and experienced user of all cooktops I presume, would you suggest and prefer to get induction stovetops for home kitchens, is it worth the cost and benefits/cons? Cheers ❤️

[@yuvra649]

You know he is skilled not just in cooking but in everything because his oxalis triangularis plant looks so healthy 😅 those are difficult to care for

[@SimonRobeyns]

I can highly recommend you leave out the salt (seeing as the soy sauce mixture usually with dark/light soy sauce, black vinegar and fish sauce) will be salty enough If you use brown sugar it will compliment the texture and taste more I will try this kumin seed/ginger combo tonight though, seems interesting

[@carolinamonasterios1568]

You really know how to do it all❤! Question: Chef is their any food that you don't like to eat or prefer not to make? Just curious 😊

[@robinsandquist]

Great video Andy. Feel inspired to start making this one at home.

[@andrewkisner15]

Could you do a sauerbraten? I’ve made several of your recipes. They are delicious. Thank you for sharing.

[@nushaped]

Thank you for giving this to the Internet! 😊

[@ronaldvermeulen5976]

Wow. I've just made two dishes tonight and loved it. Thanks Andy 👍

[@Meerzie]

My favorite dish of ALL TIME

[@yanzhengcao9972]

tbh I had lived in China for 22 years and it’s the first biangbiang noodle tutorial I have ever watched 🤣

[@bradtsui3270]

legend mate, keep up the good work, big fan

[@andy_cooks]

Thanks legend!

[@Peachblossom4711]

I’m going to try this for sure 👍🏽💕 love your videos 👌🏽👏🏽

[@andy_cooks]

Worth it!

[@striker1938]

Mate I cooked these as soon as I watched your vid omg wow so refreshing thank you

[@neiHniM]

for me I like to drain the noodle and veggies very well, also make the sauce separately, then mix them together. Because I don't want my noodles too watery, and it will be coated better with the chili oil when they're dry.

[@laokinkin]

As a chinese, I must say that if you can buy sliced noodles from local supermarket, you don't need to make your own noodles. Those from supermarkets are good enough. BTW, good job chef!

[@stellatao9352]

one of my favorite varieties Chinese noodles

[@mikeleary6329]

Stretching the noodles was more difficult than it looks. I was able to do it, but they certainly tasted better than they looked. The sauce was great. I’ll keep trying till I get the hang of noodle making.

[@willislau22]

I ate it yesterday and I think you nailed it!

[@michun72]

Wow! Andy you are amazing!

[@key_sii_]

oh my oh my, amazing cool Andy! 好吃得很！

[@misteranon763]

This is a great accessible recipe for is amateurs❤😊

[@ukmary1968]

You are so awesome. I wish I had half your talent

[@jhurrell6655]

Love your work mate ! I don’t have instagram or TikTok or anything like that so I can’t request a dish on there, but it would be really cool if you could cook a Moo Moo from PNG

[@leechc2546]

As a Chinese, in my opinion, your biang biang noodles is very authentic

[@Alpenlachs1337]

Love your videos, thanks for the nice and easy explanations that can be followed by everyone :) Helps a lot. I have a question can anyone tell me what the "mini" gas stove thingy you/he uses in other videos and shorts is and what are the reasons to use it?

[@crashtheimf]

I just discovered your channel and love it

[@petalpasqual470]

Omg, it looks so good and thank you!

[@danielbernier9115]

Looks amazing

[@andy_cooks]

Thanks legend!

[@CarstenSvendsen]

I saw you on TV today, Fair Go or Breakfast, not too sure, but good on you for making it that far!

[@Xargiyt]

Pardon the language. But I fucking love this channel! Super informative and extremely good lecturing! The amount of knowledge that you provide is invaluable! :D

[@meowieee2122]

Thank you chef!❤❤❤❤❤

[@andy_cooks]

Thank you for watching 🙏

[@hugoandersson3691]

Just tried this for dinner. AMAZING! So easy and tasty!

[@nicolasap8217]

Amazing one chef! Will try it out for sure 😄

[@andy_cooks]

Worth it!

[@davebarneveld5463]

I like that you did it twice!

[@JohnLumapaskeith]

Hi Chef, thank you for sharing the recipe! I do have a question. I'm having issues with the elasticity of the dough. I've followed it exactly how you did it but, It just doesn't stretch as far as yours. Could that be my technique or just the poor quality of my flour? I'd appreciate the response. Have a blessed day!

[@flora5090]

Fun fact, the Chinese character "biang" is the most complex Chinese character, it has the most number of brushstrokes. It's not an old character though, and it's not in any major dictionaries (nor is it typable digitally), it was made up as a marketing stunt by a noodle shop who sold these noodles.

[@nemartin1]

To me, I think that character was just made up by composing bunch of other characters into one so we can have the name of this noodles in written form because that’s the only use case I know for this character. But I could be wrong though.

[@singmantkpss]

He can do it all! BIANG BIANG💥

[@stianaslaksen5799]

Definitely giving this a go. Looks delicious and easy to make.

[@adrianylyeo]

Is there anything that Chef Andy can't cook? When I first saw his You Tube shorts I was like, it's just another Chef. Then he cooked rice..... I clicked subscribe!

[@Palador200]

Love your videos

[@Nembula]

That made me so hungry 😮

[@alexemmett5787]

I love you Andy.

[@andy_cooks]

Thanks!

[@hayatoken2192]

Hi Andy, can you cook Kani Tama for us please? Japanese crab omlette. That would be awesome!

[@notorioushsg1]

Andy, please do a video with all your equipment listed with mini reviews. That would be great. You're pretty good for someone from NZ 🤣 Just jokes... much love from OZ

[@j3f818]

you should try filipino mung bean..and palabok (shrimp sauce noodles).

[@MU-we8hz]

"I ain't no pro" That's a man knowing his strenght and weaknesses!

[@JuFloz]

another good Looking dish there chef

[@RuiEspinha]

I like how he mentions "the pros" as if he didn't seem to have a super slick technique in any dish he makes