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

[@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

[@Muss-V]

meh

[@kevinlivana1552]

Do u use penghui for the dough?

[@razorfeng2880]

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

[@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?

[@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

[@kirstd8198]

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

[@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

[@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

[@travelchannel304]

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

[@Damates1]

Díky!

[@lauangela5286]

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

[@areedonphrasavath5660]

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

[@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

[@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)!

[@ashleybrosnan891]

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

[@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.

[@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!

[@AsianFoodNerd]

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

[@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.

[@elizabethharttley4073]

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

[@robertp457]

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

[@rw9495]

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

[@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!

[@tobysmowing]

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

[@michaelschoeman5187]

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

[@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🎉🎉🎉🎉

[@cocolocowalter]

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

[@andy_cooks]

Thanks for watching!

[@alexandrastevens8892]

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

[@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.

[@MynameisSehoonPark]

항상 좋은 레시피를 공유해주셔서 감사합니다.

[@andy_cooks]

Thanks for watching!

[@secretagent07]

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

[@yanzhengcao9972]

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

[@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?

[@tammymilner814]

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

[@johlanlanjoh9720]

what a lovely and easy explanation and execution. great job

[@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 ❤️

[@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 😊

[@Lisa80mba]

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

[@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

[@nushaped]

Thank you for giving this to the Internet! 😊

[@krangdrol]

I am so happy to have found a visual and digital recipe. I will make this soon and just wanted to comment on one thing. You ask for ‘Wheat flour” but in the west and Canada/USA, wheat flour refers to whole wheat flour. I noted the flour you used isn’t whole wheat flour, so you might want to change that to all-purpose flour, or bread flour, which most chefs ask for when making this recipe. I assume you are from the UK or another country where “wheat flour” would naturally refer to wheat flour.

[@anitaneve]

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

[@A1B8C]

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

[@stellatao9352]

one of my favorite varieties Chinese noodles

[@Meerzie]

My favorite dish of ALL TIME

[@frann.8879]

Spectacular dish Andy!!!👌👌👏👏

[@andy_cooks]

Thank you!

[@misteranon763]

This is a great accessible recipe for is amateurs❤😊

[@johnobrien6807]

This is an absolute winner! Thanks for sharing this.

[@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

[@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!

[@ronaldvermeulen5976]

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

[@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

[@meowieee2122]

Thank you chef!❤❤❤❤❤

[@andy_cooks]

Thank you for watching 🙏

[@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 🙂

[@mablegoodley3316]

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

[@grant8653]

Ready to watch Andy TEAR IT UP!

[@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

[@Puff1201-p4n]

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

[@davebarneveld5463]

I like that you did it twice!

[@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!

[@GringoLoco1]

Thanks Chef -- cheers from Costa Rica

[@fatimachith6572]

Love your videos so truely inspire me

[@andy_cooks]

That’s awesome!

[@pjmoody]

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

[@andy_cooks]

Thank you!

[@williamfotiou7577]

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

[@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!

[@andrewkisner15]

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

[@joshbradbury7481]

Awesome bro keep it coming!!! Aloha from Hawaii

[@MJ-cd2oh]

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

[@Peachblossom4711]

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

[@andy_cooks]

Worth it!

[@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]

🙏

[@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.

[@striker1938]

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

[@petalpasqual470]

Omg, it looks so good and thank you!

[@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

[@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?

[@ukmary1968]

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

[@hugoandersson3691]

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

[@robinsandquist]

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

[@johlip1832]

Can you use Sunflower Seed Oil? Where i live the other oils are super hard to find and expensive

[@danielbernier9115]

Looks amazing

[@andy_cooks]

Thanks legend!

[@Mrflatlife]

Would you cook the mince prior to adding it? Or add it raw then hit it with the oil?

[@gloriavillar3143]

Thanks for sharing!

[@michun72]

Wow! Andy you are amazing!

[@key_sii_]

oh my oh my, amazing cool Andy! 好吃得很！

[@legalcake6125]

Making those noodles blew my mind

[@aewtx]

Can you use different flour for this? How much of the flour and water if using all-purpose flour?

[@samuelmdouglas]

Can you use beef tallow instead if sees oil?

[@miniciks1115]

Why do you make everything seems so easy??? Talent that god forgot to give me.😞😞

[@josaiaskewes]

There’s a biang biang noodle bar in fortitude valley Brisbane. Recently relocated from Toowong. The best Dang Dang in Brisbane ❤

[@tarrySubstance]

Amazing.

[@danschmatz791]

What kind of chili powder should I use for this? I love spicy hot foods and would like to learn more about which powders go in which foods. Love your videos so much!

[@jrw0707]

Same question I had, did you try anything?

[@crashtheimf]

I just discovered your channel and love it

[@stianaslaksen5799]

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

[@angelstarr5509]

😊wow❤u make it look so simple

[@MU-we8hz]

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

[@bradtsui3270]

legend mate, keep up the good work, big fan

[@andy_cooks]

Thanks legend!

[@Nembula]

That made me so hungry 😮