Biang Biang Noodles, with Chili oil topping (油泼面)
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- čas přidán 27. 06. 2024
- Biang Biang noodles are an awesome handmade noodle from Xi'an that've seemed to finally cross the Pacific. Sometimes called 'hand ripped' in English, these are a simple homestyle noodle that look impressive but're actually quite easy.
There's a bunch of different toppings you can toss on Biang Biang noodles - from Tomato and Egg to Stewed Pork - but these week we went with a classic chili oil based topping called You Po Mian.
Recipe is over here on /r/cooking:
/ recipe_biang_biang_noo...
And check out our Patreon if you'd like to support the project!
/ chinesecookingdemystified
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - Jak na to + styl
I just watched this episode a few hours ago and was drooling, so I decided to follow the rules and make the version that needs to rest for 30 minutes and then an additional two hours. I have to say for anyone who is watching this, it is so incredibly worth it. Even though it’s a lot of waiting time, it is literally no work. The dough was so easy and stretchy when it was time to bang it on the table. It came out perfect on the first try, and I usually stink at everything on the first try. Where have these noodles been my whole life? I just served it up with my favorite chili oil, soy sauce, plus some freshly grated garlic and ginger, and fresh chopped cilantro and green onion.I love this recipe, thank you so very much for this instructional tutorial! +subscribed
Awesome to hear, glad it turned out well!
Don't forget the Chinese Vinegar/Black Vinegar. It takes the flavor into another dimension.
@@ChineseCookingDemystified Say- it’s not an autolyse rest unless you OMIT THE SALT to begin with and incorporate it AFTER the 30 minute rest. You have merely rested your dough here, the autolyse action you are hoping for didn’t occur because you’ve salted the dough. Just fyi.
@@ChineseCookingDemystified Do you think instead of boiling directly it'd be possible to freeze these in batches? Thanks for the video!
@@spanqueluv9er Did some research and salt before autolyse does not completely break the process as far as I can tell.
I watch a lot of cooking content and you guys are quickly becoming a favorite. I've become somewhat obsessed with making noodles and finding quality, well detailed, videos on authentic Chinese cuisine is somewhat of a pain but you guys are absolutely crushing it!
Guys just wanted to congratulate you on this very very unique channel. All your hard work is really appreciated, you guys put so much effort into these videos and recipes, fantastic value you're creating!
I’m working my way through your recipes, as I decided that I’d learn how to properly cook the foods I love but either only ordered from restaurants or made Americanized versions. Thank you for your wonderfully detailed and easy to follow recipes, as they’ve definitely made me a better home cook.
I’ve always had a fear of noodle-making, as it seemed like such a production and was so dependent on local weather and ingredients - and let’s just say I’m slightly scarred after a number of attempts at making fresh ramen. I started with this recipe for Chinese noodles and I’m so glad I did. They turned out perfectly textured and really were not hard at all to make properly. I did have to use slightly less chili for the toppings, but that’s just personal tolerance and preference.
So a great big thank you for expanding my culinary abilities, and I’ll keep going through your recipes until I’m satisfied I can make a wide range of dishes well. You are the best!!
I remember my time in China, I stayed in Shanghai for a week and then went to Xi'an. I miss Biang Biang noodles and now I know how to make them! Thank you!
Biang biang..nice name
I just made this dish. Super fast meal, made a spicy curry to go with it and mixed the bad boy up. These noodles are so much better then they should be, they're soft and al dente - they have no flavour but capture sauce really well. I had no chopstick and just used the grip of a butter knife (soft rounded edge) and dragged it down the middle. biang biang, done. I normally make pasta and it takes a while to get everything together and they don't don't have the flavour to effort ratio these noodles have. Make sure you get the rectangles pretty even, otherwise they'll break on you while bianging them. But if they break its fine just re-grip and keep going till you're good, I threw the broken bits in the water to cook, they were nice. I made the first method (.5/2) and all up i probably spent 10 minutes peeping the noodles. There's is nearly no cleanup unless you throw flour all over the show.
I like how you use the word "biang" so fluently, lol.
FAST?
Take the dough and BIANG the devil out of it.
CORRECTION [5/20/20]: 1:10 is 5-6 inches, not ten inches
Hey guys, a few notes:
1. Apologies for the late upload. This guy was... a pain... to edit. One of those days where everything seemed to go wrong - we had missing shots, and a lot of the footage was weirdly like overexposed *and* noisy/grainy at the same time. I learned a lot about noise reduction though lol. If anyone here knows stuff about video/cameras and such please drop a line, I've got a bunch of questions.
2. I'm worried that the editing/narration here might've a little confusing. The first method uses an autolyse, so after that 30 minute rest, you shape it into logs and then it just needs ~2 hours more (you could even cut it to 60-90 minutes if need be but it'd be harder to work with). The roll and cut method's actually a bit more traditional - you'll knead it for a bit longer, then rest for 4-10 hours.
3. This serves two as a main for a meal, or one person if that's all you're eating.
4. As we presented this, the log method makes four large noodles, while the roll and cut makes eight smaller ones. This doesn't need to be a fixed thing though - basically, the longer the noodle the more likely it'll break on you. If you're feeling less confident, you could portion out six or eight logs using the log method; alternatively, if you're feeling good you don't need to cut the strips in half using the roll-and-cut method.
5. Besides some sort of green, other common vegetables to toss in here are bean sprouts or Chinese celery. We almost added bean sprouts in here too, but ended up not mostly because I (Chris) prefer this dish sans-sprout.
6. "Biang" is an infamously ridiculous character to write, so the alternative names for this noodle are 'chemian' (扯面) and 'kudaimian' (裤带面).
7. I know we've actually made this noodle once before on this channel - in the Dapanji (Xinjiang big plate of chicken) vid. We did only a... passable job there. If you're making Dapanji, use this recipe for the noodles instead.
You also have some issues with the white balance I think. Some of the footage is more yellowish/orangeish/greyish than the other. I suspect it is cause you guys are working outside and the lighting isn't controlled... and changes over the day. People solve this by having a constant reference point. Photographers sometimes carry with themselves a grey card that they can pick the correct white balance from since they know what colour it is. Lighting probably also affects your noise as well since low lighting situations will cause noise to appear when properly exposed. Not much you can do except for getting more light on the stuff you are shooting.
Thanks, I'm wondering if there's an easy way I can do it in Resolve... I haven't had success with their auto white balance feature but maybe I should look into it more.
Big picture, the biggest headache for me is that (1) I would like basically everything to be in focus in most shots (2) in order for everything to be in focus, I need to set the f-stop at like f14 (3) if the aperture is that small, everything's really dark (4) our Nikon camera only lets the shutter speed go down to 1/30 in manual mode so (5) the only way to make it brighter is upping the ISO.
But, even then... I like never go above 800 ISO so I can't for the life of me figure out why the video's so noisy. We're outside on our balcony during the day - when I search online people with the same issues with the same camera are dealing with actual low light situations like trying to film live music.
We'll probably just grab another light and see if that helps, but I'm also wondering if the distance might also be a variable. I wonder if we could get a crisper image by moving the camera closer or further away.
+My Name Is Andong Seriously, thanks. I'm about to pass out, but I'll definitely hit you up on WeChat. I think we've exchange contacts, yeah? I don't seem to be able to find you under 'andong' but my WeChat's also hopelessly cluttered. I'll ping you over on Patreon to exchange contact if not?
@@ChineseCookingDemystified Distance is definitely another variable you could change. For example, a lens with wider angle will generally allow you to have more things "in focus" and not have to go up to f14. You would also have to move the camera closer to get the "same" framing. By "same" it will obviously be different and might feel less intimate. If you go into very wide angles then there might be distortions as well. However, those can generally be fixed a little bit by your software. You'll have to experiment a bit.
For the white balance, I think your software should have a white balance picker. You basically get to pick the point that should be pure black/white or neutral/grey from your footage and it will automatically correct for you.
I still really enjoyed the video, thank you for persevering. I'd love to see some other topping flavours.
just made these for dinner tonight and they were absolutely incredible! additionally topped with blanched pea sprouts and mung bean sprouts as well as some fried tofu (super small dices) with onion, both cooked in shoyu and rice vinegar with ginger and garlic. was a huge success and everyone in my family loved it! thanks so much for the awesome vid and recipe!
Followed your recipe, and changed a few things up based on what I had -
And I never knew that I needed this in my life SO badly. Thank you for sharing and for creating content!
I’ve been searching for this recipe all year since they closed the restaurant that sold them...and there literally was only one!!! 😭 thank you soooo much!
I can’t tell you how much i love this channel!! After living in China for a year and moving back tot the US, I’ve always tried to find or recreate the flavors I miss so much. There are so many resources that don’t quite cut it, and you two are a godsend!
Just made this tonight. On my list of go to meals that I can make in an afternoon
Made this today for the second time. I was so happy with the result. Thanks for your amazing work.
Love your language. Top grade Bro. Thank you. Makes my day finding your channel.
So good! Your videos are so amazing - by far the best I’ve come across scouring the internet for authentic Chinese recipes :) thank you and keep it up!
What a great video. Thanks, Steph and Chris.
I just made those and let me say: they are simply delicious! Thanks for sharing the recipe.
Oh God I love the plates and bowls with the cats on em, they're adorable.
I remember coming over my friends house and making these together. It was a fun and easy process, I'm hoping to try it again myself!
These noodles have been in my main rotation of sustenance for the past few months. I can't stop making them. They are so good.
One vote for lamb and cumin video here. Looks Delicious!
Two :D
@@chrisw7347 Plus one more make 3!
Three
Haha so we're down, but here's the deal: the 'cumin lamb noodles' that they got at Xi'an Famous Foods is sort of... their own thing. Allow me to explain. At NW-style noodle shops in China (generally, not just biang biang mian places) you can get a lot of different stir-fries smothered over your noodles - it's whatever the dish you want is, "+gaijiao mian" (盖浇面). So there's this *concept* of 'putting cumin lamb over noodles' in China, but it's not a particular *dish* if that makes any sense?
So that leaves us with a bit of a conundrum. People that love Xi'an famous foods would want that particular dish, but we have no way of testing against it. We could make an educated guess, but that's not really our style. What we could do is a certain style of Cumin Lamb 'gaijiao' that's saucier (which would be closer to the pics of what Xi'an Famous Foods offers), but there'd be no guarantee that it'd be like what they sell or whatever.
@@ChineseCookingDemystified hey my dude, I think you should do "your" version of cumin and lamb, whatever that may entail. Your channel is dope and I trust pretty much whatever you post to be delicious. Cumin and lamb noodles just brought back happy memories of my childhood noodle joint which is why I commented. Thanks for bringing Chinese cooking to CZcams!
I have been working with this recipe all week. I love it! Just made food for four and it was a huge hit! Thank you for making this video!
2:43 "Biang-ing more noodles as we go." Chinglish at its finest.
I... speak language weird sometimes.
Like... after living my adult life here now, I have to consciously avoid including the words 'mafan' and 'jidong' when I talk to family/friends back in the States. It's just so second nature to the way I talk these days because basically everyone that I talk to in English would 100% understand what I'm saying.
@@ChineseCookingDemystified Do not worry, I speak fluent Chinglish. I love the inclusion of something I would most definitely say in real life.
@@ChineseCookingDemystified I've incorporated mafan into my lexicon and that's only by having a Singaporean wife. It's very annoying wanting to use that word in every day work situations but I can't because no one else would understand what I mean 😔
@@Lujokal czcams.com/video/5lectiCCUqc/video.html
Good illustration of all the complexities and usefulness of "fan/mafan".
lol.. cat bowls are cool... I want one now
Soo good. I love the simplicity of this one
I love your channel and love those noodles! Thank you for all your work guys!
This looks super easy. Can't wait to try it out!
Made this today for the first time and damn it was easy and delicious, I highly recommend
This is my favourite noodle dish. It's so simple, cheap, and delicious.
This was so wonderful to have! I'm in the states and can't get back to China because of the virus. But, at least I got to introduce my family to my favorite Chinese food! Thank you so much for making these!
Just made this, substituting only the chinese vinegar for half balsmic, half cider vinegar. Worked well and the whole thing was easy to follow, thank you!
Just made these and they are incredible-identical to the biang Biang noodles the Xi’an restaurant down the street sells! So happy to have found your channel.
I have to comment I LOVE YOU GUYS! This is about the sixth recipe from your site that blew my mind, but I consider it as a milestone, as I never thought I'd be able to do it from home. There's a very famous Chinese chef in my hometown, Budapest, and I'm obsessed his biang biang noodles, but with this lockdown, and this noodle not being on the take-away menu, I had to try it. And it worked!
I also used some of the wuhan dry noodles beef stock on it (also your recipe ;)), with some extra soy sauce and black vinegar, lots of mung bean sprouts. It was AMAZING!
So I thought this looked interesting and pretty simple and a new Biang Biang noodle place opened up near me so figured I'd try it there before making my own. Why is this not the default noodle everywhere. So easy to make, so tasty. I used to think mapo tofu was the best Chinese dish ever but I was wrong. Thank you for this.
My go recipe when to make Biang Biang every time…Perfection! Thank you for sharing.
0:29 cutest bowl ever
This is soooooooo good and tasty - one good thing about lockdown is that it makes prepping this for lunch quite easy to fit in a daily schedule ☺️
Hello from Italy! Your recipe changed my life, delicious. Thank you so much!
Been waiting for this
omg those cat bowls
Yeah Steph recently bought those - she was excited about them. I suggested that maybe we shouldn't use them in the videos, to which she responded by... using them as clear and obviously as she could lol.
They're pawsome 🐾
I was going to say the same as Nic N 🐱 Would you by any change have a link or know who makes them?
We buy them on Taobao - would be happy to send a link, but it might be easiest to find sb that knows Chinese/has a Taobao account set up.
@@ChineseCookingDemystified is just cat tax, everyone on the internet had to pay them.
Thanks for this, you made me realise how easy it is to make my own noodles...👍🏼
I tried this while I was in Xi'an. Really delicious.
Dear lord that dish looks amazing !!!!
I made this recipe tonight, everything worked out to perfection and it was super tasty, thank you for the video!!
Awesome, glad it worked!
Also... I can't WAIT to try these, I've never even had them, and I know they're a mythical dish!! (I actually learned about them because of the calligraphy for 'Biang' being the most complicated character in Chinese! ^_^
Ahhhhh man!!! Looks soooooo amazing! When I went to Sichuan China I fell in love with the food there! Especially chili oil
This looks amazing, thank you!
Looks so amazing!
Definitely using this video as reference from here on. The recipe I found is good and all, but seeing the process in a video really helps me out.
This came out really well, thanks!
That looks so good!
Love your guys channel. So awesome... and the verbiage used "Biang Biang-ing" is awesome haaha thanks again.
Love your channel soooo much!!!! :D
Thanks for sharing!!!!! :D
Made these tonight and out of all the street food noodles you guys have done they were smash-hit my favorite. Just spicy enough, I love the garlic and I’m damned if I don’t love a greasy noodle. Thanks as always for the best recipes!!!
Awesome to hear! Yeah these ones are easy to love and are pretty fun to make.
it has become a weekly tradition for my girlfriend and me to make this. it's sooooooo good!
I am so happy that you all did some hand pulled noodles! I have been getting into making my own noodles (Italian and Japanese as of now) and now I have a new recipe/project to work on. Thank you for explaining the technique thoroughly.
I hope you do some more hand pulled noodles, as there are limited sources explaining the techniques/process involved.
This looks ridiculously delicious 😮
Hello Chinese Cooking Demystified (^^!
Noodle dishes in Japan are popular!
When I saw this video I wanted to eat Biang Biang noodles
The idea of using is many different toppings wonderful (^ ^!
Nobody's mentioning the character for Biang Biang noodles is one of the most complex characters ever
You aren't kidding en.wikipedia.org/wiki/File:Bi%C3%A1ng.svg
Jesus wtf
its actually not even officially part of standard mandarin
@@lawrencewei3583
correct but it was recently added to Unicode which means it's now able to be used by any Chinese speaker as easily as any other character, granted they have a new font that supports it
that's bc it isn't available in any font
Best hand pulled noodle recipe ever^^ I just drizzle with my homemade chili oil and soy sauce and it's one of my favourite things to eat
This looks so good and easy to make. I love spice so this is going to get it. Making tomorrow so let you know how it came out. Thanks for the recipe. Yumski !!
It looks so good.
I love the cat bowls.
Love it. Wanna try
I can listen to Richard Dreyfuss talk about cooking noodles all day during my 2020 COVID-19 self-quarantine. Thank you.
Holy crap, we've all been cooped up for over a month now... Jeez
herranton1979 Yup. And the 2nd wave is starting in a week.
The kitten tableware is awesome!
Hell yeah, a noodle recipe I can make without a pasta maker!
Love this! More topping ideas please! 🙏🥰
Looks really good
Beautiful video
I like the idea of making the hot oil *in situ* rather than adding pre-made stuff. Nice!
I just watched Andy cooks doing the same recip. Both are awesome!
This looks so goood omg
Looks fun
Looks delicious!
It looks amazingggg
Delicious!
Fam, that plate with the cat is 🔥🔥🔥
Definitely want to try thos
Those noodles look tasty omg. I need to make them
These were absolutely legendary during my teen years. Camden Market, north London. Nothing could beat Biang Biang Chicken
I actually make this often with instant spaghetti/ni noodles and they come out great!
My favorite piece of any linguistic trivia is actually about these! The character for "biang" is the one of (not sure if its the msot) complex character in chinese, consiting of 62 strokes!
Made these last weekend. The noodles were a huge hit! We'd love to know about other sauces/toppings
Very good video how to make biang biang, finally. Ill start my today and subscribing to the channel. Well explained and easy to follow.
These noodles should be made by everyone. They are so delicious and easy/fun to make.
My personal opinion is to add a nice vinegar to your stir fry recipe.
Looks good
I just tried it and it worked perfectly first time! This is a big deal, when 99% of hand-pulled noodle recipes are filled with angry comments about it not working. Thanks for the great recipe!
Awesome, glad to hear!
I'm angry. It's not working. did you apply oil to your hands first? Or in the bowl? Why is my dough more like a soup... I have measured everything exactly.
@@heathclendenning4552 it was a year ago I can't remember 😅 everything was oily though. I think leaving the dough to relax for some time is most important. It shouldn't be like soup but it should be very malleable.
Noisy footage means you should lower your iso value. ISO 400-800 in-door , or 100-400 out door. A 10-dollars middle grey card can help you get proper exposure every time.
Cool!
I love it.
Respect to hand noodle pullers... this ranks up there on the frustration level when it comes to kitchen tasks.
One thing that I have noticed after experimenting many times is that if you start the tearing of the noodles with a jerk and continue in speed, it prevents the noodles from stretching at weird places and breaking. You don’t even need to mark the dough with chopsticks
I've seen many Xi'an versions of this that also adds a little chicken stock powder as well
you are a life saver I saw this dish served on a chinese tv mini drama called white deerfield and could not get anywhere looking for what its called or how to make it BIG THANKS
please make the curry lamb version 👍
Hi! Tried out this recipe today, and must I say, it was amazing! The chew, the bounce and heat, simply awesome! However, I did not manage to get it as red in color as yours. Do you mind telling which chilli flakes did you use as topping? Mine were much lighter. I used arbols.
amazing content! more sichuan vegetarian dishes please i already have a list of stuff to follow for the weekends
I need them cat bowls. Also, I've had this for dinner many, many times - it's a favourite staple during the lockdown whenever I want some comfort food. Thank you for the recipe!
Made this using Gui Miao noodles. The chili oil sauce was better than the other recipe I've used even with less ingredients.
Found your channel a while back, but finally bought all the unique ingredients to make your recipes since the sichuan place in my area closed down, and they've turn out close if not exactly like them! You guys are awesome, and keep those recipes coming!
Yes a vegetarian recipe. Thank you.
Oh man, didn't even think about that! I feel weirdly satisfied when we end up putting out vegetarian dishes like completely by accident lol. I should see if we got enough recipes for a vegetarian playlist.
@@ChineseCookingDemystified yes please!
isn't it actually vegan
@@andy.8444 it is
That’s a good idea. They sell veggie ones in some places in the UK. They taste fantastic!