Hot Oil Seared Biang-Biang Noodles

altered slightly, should have a separate recipe somewhere for biang biang noodles themselves. Hopefully I have an image floating around nearby this recipe file that describes the hot spicy noods framework. source:


  • 3 pieces of Biang-Biang Noodles

  • 3 leaves green or napa cabbage, chopped (or substitute 1lb blanched vegetables)

  • A couple of spoonfuls of noodle sauce

  • 45g neutral oil

  • 1tbsp chinese chili powder

  • 10 szechuan pepper corns, ground

  • 4 cloves garlic, smashed, minced

  • 1 scallion, thinly sliced

  • 1 Chinese chive, diced

  • 1/2 stalk chinese celery, diced

  • 60g Soy sauce

  • 20g Oyster sauce

  • 20g Black vinegar

  • 3g salt

  • grated ginger


  • Bring a large pot of water to the bowl. Gather and prep the aromatics.

  • Pull the 3 pieces of the biang-biang noodles and boil for 2 minutes. Remove and set aside to drain. Add the cabbage to the water and blanch. Strain and place with noodles.

  • Set a small skillet over high heat and add the oil to heat up to 375 F, just before the smoking point.

  • {“prepare noodle sauce”=>”combine soy sauce, oyster sauce, black vinegar, salt, grated ginger”}

  • Add the noodles and cabbage to a large mixing bowl along with the noodle sauce.

  • Place the aromatics and spices in a pile on top of the noodles. Drizzle the hot oil right on the aromatics, making sure it gets sizzled. Toss and serve right away.