If there’s one dish that perfectly represents the bold, rustic, and hearty food culture of Shaanxi province in northwest China, it’s Biang Biang Noodles. Famous not only for their extra-wide hand-pulled shape but also for having the most complex Chinese character “biáng” in their name, these noodles are a true culinary and cultural wonder.

Known as “belt noodles” (裤带面, kù dài miàn) because of their wide, thick, belt-like appearance, Biang Biang noodles are served with a sizzling hot chili oil poured over the top, creating an aromatic explosion that blends with garlic, soy, and vinegar. The result? A chewy, spicy, tangy, and utterly addictive bowl of noodles that has been enjoyed by locals for centuries.

📝 Ingredients

For the Noodle Dough:

2 cups (250g) all-purpose flour

½ tsp salt

½ cup (120ml) water (adjust as needed)

1 tbsp oil (for coating the dough)


For the Sauce & Seasoning:

2–3 tbsp soy sauce

1 tbsp Chinese black vinegar

½ tsp salt

1 tsp sugar

2–3 cloves garlic, finely minced

2 tbsp chili flakes (Sichuan chili flakes for authentic heat)

1 tsp Sichuan peppercorns, toasted & crushed

3 tbsp hot oil (vegetable or peanut oil, heated until shimmering)


Optional Toppings:

Blanched bok choy or spinach

Cooked minced pork or beef

Sliced cucumbers or carrots

Chopped scallions & cilantro

Roasted peanuts or sesame seeds

🔥 Step-by-Step Cooking Instructions

Step 1: Make the Dough

In a mixing bowl, combine flour, salt, and water. Mix until it forms a rough dough.

Knead for 8–10 minutes until smooth and elastic.

Coat with a thin layer of oil, cover with plastic wrap, and let it rest for at least 2 hours (overnight for best results).

Step 2: Shape the Noodles

Divide the dough into equal portions (about 6–8 pieces).

Roll each piece into a thick strip and coat lightly with oil.

Cover and let rest for another 30 minutes.

Take one strip, press it flat, then stretch and pull it into a long, wide “belt-like” noodle. (You can slap it on the counter while stretching—just like the street vendors in Xi’an!)

Step 3: Cook the Noodles

Bring a large pot of water to a rolling boil.

Cook the stretched noodles for 2–3 minutes until chewy but cooked through.

Remove and drain well.

Step 4: Prepare the Sauce Base

Place the cooked noodles in a large serving bowl.

Add soy sauce, black vinegar, garlic, salt, sugar, chili flakes, and Sichuan pepper directly over the noodles.

Step 5: Pour the Hot Oil (The “You Po” Moment)

Heat 3 tbsp of oil in a small pan until shimmering but not smoking.

Carefully pour the hot oil over the chili flakes and garlic in the bowl.

Listen for the sizzle—this is what releases the smoky, spicy aroma.

Toss everything together to coat the noodles evenly.

Step 6: Garnish & Serve

Add toppings like bok choy, minced meat, scallions, cilantro, or peanuts.

Serve immediately while hot and fragrant.

🌶️ Tips & Variations

Authentic Style: The noodles should be extra wide and chewy—don’t roll them too thin.

Vegetarian Version: Skip the meat and add more vegetables like bean sprouts or mushrooms.

Spice Control: Adjust chili flakes to your heat preference; Shaanxi locals love it fiery!

Make Ahead: You can rest the dough overnight in the fridge, making next-day noodle pulling easier.

🍜 Serving & Experience

Eating Biang Biang Noodles is not just about taste—it’s an experience of texture, sound, and aroma. The wide, chewy noodles soak up the sauce perfectly, while the sizzling chili oil creates a smoky fragrance that lingers in the air.

In Shaanxi, this dish is often served with simple toppings like greens or a spoonful of minced pork. But the star is always the noodles themselves—hand-pulled, bold, and unforgettable.

So, the next time you’re craving a bowl of comfort food with character, try making Biang Biang Noodles at home. You’ll not only enjoy a delicious dish but also connect with one of China’s most iconic street foods.