How To Make Biang Biang Noodles!

[@gidztar]

I made these a couple of times back in June. You can use a chopstick instead of bench scraper to make the line in noodle. I prefer to put the the soy sauce and vinegar in the bowl, followed by noodles on top, and then put the garlic paste, chili flakes and green onions on top, before pouring the hot oil right at the end. :)

[@maddog3467]

He doesn't care how you do it ! He's showing how he does it

[@gidztar]

@@maddog3467 What did you think comments were for? 🙄

[@SchoolofWok]

Is that the Chinese Cooking Demystified method? Also a great recipe for this dish! I’ve followed that myself and it turned out amazing - Lee

[@gidztar]

@@SchoolofWok I followed a recipe from Souped Up Recipes channel, and then the second time I used the same sauce recipe but made spinach hand cut noodles instead.

[@VISOVNI]

@@SchoolofWok @School of Wok it's the method the entire population of China's Shaanxi province use, and a standard. Not pouring hot oil on the chilli and garlic to finish is an unforgivable tragedy.

[@MaZEEZaM]

Really great to see you make the actual noodles too. Thanks for the recipe and demonstration. 🤗

[@SchoolofWok]

You’re very welcome! - Lee

[@debbie7261]

Thanks for deciding my dinner this weekend for me! Looks delicious

[@SchoolofWok]

How did it turn out? - Lee

[@debbie7261]

@@SchoolofWok turned out very well, a new flavour experience for me, and those noodles were great fun to make too

[@davegraham1398]

Great video 😃😃 after you blanched the noodles and put them into ice water, could you use them for other dishes like stir fry or soups?

[@dranor5705]

Looks delicious, a for sure future go-to!

[@SchoolofWok]

It’s so great and very easy to make! - Lee

[@jasonbeardsley7059]

This is an amazing lesson. Thank you 🙏🏼

[@SchoolofWok]

Glad you enjoyed it! - Chris

[@stevendezwaan5707]

I picked up some black vinegar today because of this video. Couple questions here, what kind of oil can you use to sear the spring onion and garlic mix and can you use store bought egg noodles or rice noodles instead of making them from scratch if you don't have the time?

[@SchoolofWok]

We use vegetable oil! I’ve made the topping with some flat rice sheets before and it was delicious! - Lee

[@humerakhatun177]

I cant seem to find the recipe link in the description box, i was wondering what the measurement of the ingredients are?

[@ragemydream]

Really amazing that you did this recipe. Can you do Xi'an murger next? :D

[@SchoolofWok]

I’ll add it to the suggestions! - Lee

[@tristan-wi5pf]

omggg material girl😝😝 i made it for my crush and he fell in love w me PURRRR 💅💅💅💅💅💅💅💅💅💅💅💅

[@michaelad48]

Looks DELISH!!!

[@SchoolofWok]

It really was! - Lee

[@rominabelda5661]

Which type of oil is it?

[@alexbohemia220]

very simply and delicious i have one question can i make this receipe with regular noodles congrats jeremy

[@janwa09]

I’m sure an eggless papardelle would work well with this.

[@SchoolofWok]

You can absolutely make this with regular noodles if you wanted! I’ve even done a version of the topping over cooked flat rice sheets before and it was great - Lee

[@summerwood619]

I’ll definitely make these for lunch, thank you for sharing 😍Gilbert,AZ, USA

[@SchoolofWok]

Let us know how it goes!! - Lee

[@MM-rv5he]

Let it rest for 1.5 hours in room temperature or fridge?

[@MaZEEZaM]

I think of it as blanching in oil but it does kind of sear too.

[@no_chefs_here3194]

this is great, all the seasoning is so delicious!!

[@SchoolofWok]

It was so delicious! - Lee

[@willdykema]

I know spice is personal so this isn't a critique, but if anyone is making this and isn't afraid of spice you should be using like 3x the chili powder (and usually half chili powder half chili flake). In places like Sichuan they really pile it on there

[@willdykema]

and if you by some miracle have access to sichuan peppercorns they take this meal from solid 7/10 great weekday meal to a 10/10 best noodle dish you might have ever tried

[@willdykema]

also you kinda downplayed it but the ice water when you finish cooking the noodles is a key for consistency. and then you do the oil pour hot right over the noodles

[@ronaldbartemy7310]

WHAT OIL DO YOU USE

[@betsyrocks]

7:15 Which oil do you recommend for this?

[@stevendezwaan5707]

I have the same question.

[@SchoolofWok]

We used vegetable oil! - Lee

[@dawidk9167]

What Type of flour?

[@michalka3960]

Why when I make this noodles they are a little bit gray not white like yours?? 🙄 I used bread flover 750

[@Christinandrearosamilia]

Wish I could have time to come To your school ❤️🙏🙏🙏

[@SchoolofWok]

We are offering virtual classes online at the moment! Follow the link in the description! - Lee

[@RandomBucketBoy]

Anyone have any measurements?

[@JFJLMOM]

I tried 200 gram flour, pinch of salt and 100 ml water. Adjust the water if too dry. Good luck

[@lynbigmore1597]

great recipe thanks

[@SchoolofWok]

Thank you! - Lee

[@fel2263]

Jeremy I have to say you are a nice guy

[@SchoolofWok]

I’ll let him know! - Lee

[@fel2263]

@@SchoolofWok Thanks Lee 🤗

[@jeffuary]

what type of flour?

[@SchoolofWok]

Plain flour! - Lee

[@Cheung23s]

Bread flour is best as it has a higher glutton content, this helps the dough to stretch, thats why Jeremy’s noodle broke when he was stretching it. In fact he should be banging and stretching the noodles more Also once cooked it gives the noodles a more bouncy texture where as using plain flour the noodles are tougher.

[@Dialetheist]

Biang Biang Noodles came down on her head.....;)

[@dpsmn72]

- Congrats to the chef, the dish prepared was amazing ... but I was disappointed because you did not insert Italian or English subtitles! I am deaf!

[@ethangould393]

if you want i can send you a voice message of me yelling instructions really loudly

[@jellyslapper2872]

@@ethangould393 you could also just type it for him lol.

[@suisui_ltd]

Really appreciate how you make the noodles, but it is just not how Shaanxi Biang Biang noodles are made at all. I have never ever seen someone do this in my hometown, so many things went wrong: 1-Don't overknead the dough, it is a waste of time and sometimes cause strong gluten which makes it hard to pull, just knead the mix together, rest it for 15-20 mins , then you only need to knead for few times to make the surface smooth; 2-Don't ever add oil before shaping the dough into sausage shape, ignore all of the bullshit shapes you see anywhere, we don't do those for Bang bang noodles, just make it into sausage shapes and then let them rest in oil for at least 30 mins. this is important, adding oil too early cut down the process of the gluten forming, I think you have dfntly met the failure, and decided to second knead the dough to rescue the dough, but the texture will taste completely different if you made it right in the beginning. 3-Salt in the boiling water? Are you making Italian pasta? NO, DON'T DO THAT! 4-always add the liquid seasonings at the BOTTOM of the bowl! And put the dry seasonings +spring onions on the TOP OF THE NOODLES, then pour the hot oil on the top, not separate! Cos you want the flavor on the noodles as well. 5-We have more classic toppings rather than the most well-known hot oil method, stew pork, tomato eggs, garlic chieves, etc. But never ever the raw spring onions. Do it the right way, so it is authentic and nice.

[@berylgilligan9287]

I’m first 😀😀

[@bonbons525]

You hold ur chopsticks funny

[@theemclane4037]

I am going to invite a new girlfriend or some friends over and make them this, this will probably be the fanciest home made meal they have ever tasted

[@Tofu_Pilot]

Bro, just kneed for a few then rest 15 min and repeat 4 times. That 1.5 hour rest at first was nothing but a colossal waste of time.

[@vnb0yz]

Where’s the recipe

[@ErikTheViking92]

Fell in love with Xi'an cuisine in China. Glad I found your channel and this recipe. I love Biang Biang noodles so much! Keep up the great work. Cheers!

[@SchoolofWok]

Awesome! Thank you! - Lee

[@ridgmont61]

We had these in Xi'an they are delicious - delighted that we can now make them at home.

[@SchoolofWok]

Excellent! Very easy to make at home - Lee

[@chronicreptile]

I lived in Xi'an and this was my favourite meal along with the cold noodle. Delicious food!

[@freebee733]

Where can you buy that chopping board? Oh and i love the content, keep it up :D

[@SchoolofWok]

It was one of our products but we stopped making it unfortunately! Thanks for the comment though! - Lee

[@cindylee2093]

LOL, I did the same as you, this is because adding too much water.

[@mentalitydesignvideo]

boing-boing noodles

[@pesto12601]

would love to apprentice with you for 6 months... what a learning experience that would be!

[@SchoolofWok]

Haha, you would learn a lot! - Lee

[@scenicyoga1066]

Biang biang wok Wednesday!!! Love it. By plain do you mean AP flour. And would it have more bite if I use a higher protein flour?

[@SchoolofWok]

Thanks! Yes, all purpose flour is fine for this! - Lee

[@drwisis6996]

I went 2 the whole foods and found some wide noodles made the dish and i banged, banged em. Haaaaaaaaaa really good the recipe. Can't wait 2 make them from scratch though. Nice.

[@wolfnorth7075]

Great video, you explained the details on how to make it. I also love your British accent. Oh boy, you have used too much oil in making it.

[@Travis_Trout]

there does not appear to be a link to the recipe in the description, nor could i find one on your website.

[@inocenciotensygarcia1012]

Loved this recipe

[@WORMGERM]

Is that an ORIS Aquis that you are wearing?

[@nourmohammed6521]

Love it! I missed school of wok so much!

[@uzamoose]

That looks very tasty I hope Jeremy's watch dries out 👍

[@SchoolofWok]

It was very tasty! - Lee

[@peachypeach]

Chinese ebers

[@SchoolofWok]

That would be a collab and a half aye - Lee

[@sellingtowinselling3876]

Top1 cheers j

[@SchoolofWok]

You’re welcome! - Lee

[@michaeltrimble7680]

Just needs some protein!

[@varatejatheeda4494]

Restock Cleaver!