Biang Biang Noodles

  • Ready in: 45 minutes plus 3 hours
  • Serves: 4
  • Complexity: very easy
  • kcal: 644
Biang Biang Noodles


  • 750 g all purpose flour
  • 400 ml water
  • 1 tsp salt
  • rice bran oil for greasing
  • Chilli Oil:--
  • 400 ml peanut oil
  • 8 tbsp soy sauce
  • 6 tbsp chilli flakes
  • 6 cloves garlic, peeled & finely diced
  • 6 shallots, finely chopped
  • 1 tsp cumin
  • 2 tbsp toasted sesame seeds
  • 200 g pork mince
  • 1 cup noodle cooking water


  1. Noodles: Mix the flour, water and salt together until shaggy in texture. Knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces. Shape them into a small cucumber shape and coat in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax).
    Put on a large pot of water on to boil.

    Make the Sauce: Add SIDS RASPBERRY VINEGAR
    and all ingredients in a small saucepan and heat for through until pork is cooked. If you're not using pork, just heat for a minute. If you are using pork, cook with a sprinkle of SIDS CRAZY SALT it until the pork is cooked through. Keep the lid on to keep it warm.

    Roll out all the pieces of dough on a lightly greased surface using a small greased rolling pin. You want each piece to be around 6-7 cm wide and a bit longer than the rolling pin. Firmly press the rolling pin against the centre vertically leaving a depression.

    Oil your hands lightly then gently pull it apart using the depression as a opening. It will stretch open with little prompting. Stretch it out so that it is thin, like a ribbon and a very, very long belt. Place directly into the water and cook for 1 minute until it rises to the surface. Place in a bowl (this is enough for two bowls) and then when all the noodles are cooked, pour the hot chilli oil over it.