Hand Torn Biang Biang Noodles - a step by step to this famous dish
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- Опубліковано 6 чер 2024
- My Chilli Oil Noodles video has over 54 million views and honestly, the hand torn noodles are SO much easier than you think! They’re cheap and you can impress any guest with this recipe. I think you’ll even impress yourself!
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Recipe
Ingredients for 6 portions
- 400g wheat flour
- 240ml water (use this as a guide)
- 6 tbsp soy
- 2 tbsp black vinegar
- 6 cloves garlic, minced
- Thumb-size piece ginger, finely sliced
- 2 tbsp cumin fresh ground
- 2 tbsp chilli powder
- 4 spring onions, finely diced
- 2 bunch bok choy, cut into 2cm pieces
- 8 tbsp peanut oil (or grapeseed)
Method
1. For the dough, mix together the flour with 200ml of the water and mix with your hand until it has come together. Add the rest of the water if needed.
2. Turn out onto a floured bench and knead for 5 minutes or until smooth.
3. Place into a bowl and cover with a damp paper towel, rest for 20 minutes.
4. After 20 minutes, turn out back onto the bench and knead it again until it’s nice and smooth before forming it into a log shape.
5. Keeping a nice neat shape, roll until you have a 30cm x 20cm rectangle.
6. Cut the rectangle into 6 even pieces and brush both sides with oil.
7. Place into an airtight container and in the fridge to rest for at least 2 hours or overnight.
8. When ready to serve, have a large pot of water on to boil and make sure you have all the garnishes ready.
9. Take the noodles from the fridge. Grab one piece and place a chopstick on the centre and press to make a line down the middle.
10. Holding each end of the dough evenly with your thumb, start to stretch with even tension.
11. When your arms get roughly 60cm apart, you can start to slap the noodles on the bench.
12. When the noodle is about 100cm long, you can split the noodle on the seam to make 2 noodles.
13. Immediately place the noodles into the boiling water and cook for 1 minute before you add the bok choy.
14. After 2 more minutes, remove from the water and place into a separate bowl.
15. Add the topping into the centre (spring onions, garlic, ginger, chilli and cumin) and pour 1 tbsp of the soy vinegar sauce around the outside.
16. Heat the oil in a small pot over a med heat until it just starts to smoke.
17. Pour the hot oil over the centre of the spices and aromatics.
18. Mix the noodles well and serve! - Навчання та стиль
As a Chef myself. I can tell you that this man don’t mess around. I make some of his recipes for family meal. All my cooks know its not me haha. Thank you Chef Andy 🫡🫡🫡
😂
arent you tired of praising someone that does the absdolute basic and normal things..why you all act like he is some god creator or something
@@georgeandrianos4383 And yet, here you are watching his videos
@@georgeandrianos4383 Why would you choose to be a bell end?
One of my favourite foods from when I lived in China! That hot oil changing the ingredients into a dish is no joke, that's exactly how it happens. I'm not sure how feasible it would be, but a collab between you and Chinese Cooking Demystified would be incredible. Thanks again, Andy!
Thank you, it was a pretty epic dish to make 👌
i learn the hot oil trick with many chinese dish from @foodiechina888 , its just incredible
Just wanted to say thank you, you make all the instructions so clear and all your recipes are so varied.
As the son of a Xi’an chef, the only thing you missed is that you should add salt when kneading the dough, about six grams of salt per kilogram of flour. Adding salt can improve the physical properties of gluten and increase the elasticity of gluten, making it easy to expand. And the flour is best to use high-gluten flour instead of All-Purpose Flour or low-gluten one.
Do you add salt right at the beginning? Or you think it's good even after a little rest?
@@TkevTV at the beginning, let the flour and salt mix well
meh
Do u use penghui for the dough?
@@kevinlivana1552 You mean Pottasche? That's for Lanzhou hand pulled noodles only.
Love your cooking videos, straight to the point and helpful, you’re a down to earth guy not trying to act like some type of character to try and make the video more interesting like so many cooks on UA-cam they start to get annoying, definitely gonna try this recipe
You have such a great calmness about you. I really enjoy watching you cook delicious food.
Good job, and I’d love to share few tricks from a Chinese to make this noodle even better, first you can use chili flakes combine with fine chili powder, the chili powder will brings extra color and flavor; and the sauce, try some “five spice powder (五香粉）”or “Chinese thirteen spice mix(王守義十三香）”, it’s pretty much the Chinese version of “garam masala”, these gonna take some time to find in an asian grocery store, but trust me, it’s worth it; and the hot oil, maybe mix it with a splash of sesame oil, which is not necessary, but personally I highly recommend, but be careful, the flavor of sesame oil is strong, so don’t put too much(half a teaspoon is ok).
I love the style of this video and doing it twice really helped me remember the steps.
I feel so calm.... & informed when I watch.
This looks amazing!!! Thank you for sharing your gift with all of us!!!
Thanks for watching!
Great explanation! I figured this was much more difficult, but after this tutorial I'm totally gonna try!
That looked incredible, definitely something I will be doing, thank you for showing us how easy it is to have fresh noodles mmm
Been watching your videos on repeat man, so good to watch
I have watched so many videos on how to do these noodles and his explanation is clear and easy to understand.
Salute to you, I am Chinese and lived Xi’An (where this noodle is originally from) for five years and still I don’t know how to make it from scratch! Well done mate
⭐This dish is from Xian China. I just went there and had a great biang biang. 🌟
what a lovely and easy explanation and execution. great job
thank you chef, this looks amazing. you've been an absolutely awesome inspiration in the later stages of my apprenticeship
That’s awesome!
Andy, I'm just a home cook but I'm definitely trying thus tonight. Love the videos! Thanks legend!
This is an absolute winner! Thanks for sharing this.
Wow. I've just made two dishes tonight and loved it. Thanks Andy 👍
Looks great! I think I could do those noodles. Thank you!
Just tried this for dinner. AMAZING! So easy and tasty!
Definitely giving this a go. Looks delicious and easy to make.
That looks pretty good mate, and not that difficult either. I like the idea of the pork mince/chicken to the recipe. And repeating the method is brilliant - I dont think ANY OTHER TV CHEF has gone to the trouble of repeating to ensure the viewer is confident. (And fed the crew!!) Good work mate.
Thanks mate! Really enjoyed making (and eating) this dish
The giggle does it for me. And the dish looks fun and easy, nomnom
This is great! I recently made them and did need some extra support. Thanks Andy (and team)!
Thank you Andy for sharing biangbiang with the world, I grow up eating this kind of noodle almost everyday, you made it really well! now watching your video 1:00 midnight, I have started my dough😅😅😅 and get it ready for my family tomorrow!
Omg, it looks so good and thank you!
Spectacular dish Andy!!!👌👌👏👏
Thank you!
Wow! Andy you are amazing!
Absolutely love your stuff man. The best chef on youtube, for me anyway
Great video Andy. Feel inspired to start making this one at home.
Thanks for sharing!
Well done Andy, fast becoming YT's top chef, and for good reason...
Love your videos so truely inspire me
That’s awesome!
oh my oh my, amazing cool Andy! 好吃得很！
Loving these long form videos vs Tiktok videos. I like seeing the step by step process 👏Also, the production quality is just excellent. Who produces your vids?
항상 좋은 레시피를 공유해주셔서 감사합니다.
Thanks for watching!
I’m going to try this for sure 👍🏽💕 love your videos 👌🏽👏🏽
Worth it!
Thanks Chef -- cheers from Costa Rica
My mouth is watering with desire for a taste! Yummo!
Thank you chef!❤❤❤❤❤
Thank you for watching 🙏
Well done Andy. You sure are some chef. Thanks for sharing
Thank you!
I ate it yesterday and I think you nailed it!
Ready to watch Andy TEAR IT UP!
Looks amazing
Thanks legend!
My favorite dish of ALL TIME
Love these noodles don't think I can master but I'm going to give it a go. Thank you for sharing Andy have a blessed day stay safe and healthy. Looks Amazing yummy. 😋😋😋😋🙏❤🙏❤🙏
I reckon you can master them
Mate I cooked these as soon as I watched your vid omg wow so refreshing thank you
You know he is skilled not just in cooking but in everything because his oxalis triangularis plant looks so healthy 😅 those are difficult to care for
I like that you did it twice!
Awesome bro keep it coming!!! Aloha from Hawaii
Awesome!!!!!! 😊
😊wow❤u make it look so simple
You are so awesome. I wish I had half your talent
I just discovered your channel and love it
Love your videos
As a Chinese, I love this recipe, not only is this authentic, but also it has accurate measurements (in many chinese recipe they always say 'the adequate amount' instead T T)!
Loooooove this - can't wait to try!!! 🤤 🤤
one of my favorite varieties Chinese noodles
Díky!
This is a great accessible recipe for is amateurs❤😊
Amazing.
This is EASILY my favorite dish I tried while in China! However, I think one of the key things making it so amazing is selecting a super fragrant chili.
Amazing one chef! Will try it out for sure 😄
Worth it!
Wow 🤩 I may attempt this one day
Making those noodles blew my mind
tbh I had lived in China for 22 years and it’s the first biangbiang noodle tutorial I have ever watched 🤣
As a Chinese, I am so surprised that you know such a local dish so well. Respect man!
学得相当到位，赞
another good Looking dish there chef
legend mate, keep up the good work, big fan
Thanks legend!
That made me so hungry 😮
Biang is one of the hardest characters in Chinese to write. Great job as always on this video
Thank you for giving this to the Internet! 😊
Hmmmm. Love your videos. Great teaching for me. How would you do chicken shawarma?
Great job … 👍🏼👍🏼👍🏼👍🏼👍🏼👨🍳
Immaculate technique. I also worked under Tom. It's wonderful how u convey it
I have watched chefs stretching noodles, but they looped/stretched again, instead of tearing the dough. What's the advantage of tearing? Are the edges better for holding sauce and flavor?
Great video, Chef Andy. Thank you for posting this.
Great work buddy. I worked as a Chinese cook for 5 years then moved to a modern Australian kitchen for a further 3 years. Had to give it up to be a musician. Your overall food knowledge is outstanding. I'm impressed. And I'm not easily impressed.
Literally who asked buddy
@@mousewheeltojump I asked :)
@@mousewheeltojump wow that was rude
Fantastic Andy! I've been making these ever since I heard about Xian. Just made them 2 days ago for dinner. 🔪🔪🔪 Allez Cuisine!
He can do it all! BIANG BIANG💥
Seems like chef can do anything
@@Dr_AndyCooks.. Amazing! Thank you, chef. How could I do this, what is your telegram ID?
Delicious❤
You really know how to do it all❤! Question: Chef is their any food that you don't like to eat or prefer not to make? Just curious 😊
wow, u make it look easy man
This chef is amazing! my wife is from xi'an. This basically shows all the steps in making broad noodles!
Greetings from Xi'an! (Shee-Ahn)
I prefer my biangbiang noodles with pulled pork. Fun fact- biang means "belt" as the noodles resemble a belt that is tied around the waist
Love your videos, thanks for the nice and easy explanations that can be followed by everyone :) Helps a lot.
I have a question can anyone tell me what the "mini" gas stove thingy you/he uses in other videos and shorts is and what are the reasons to use it?
Legend!
"I ain't no pro"
That's a man knowing his strenght and weaknesses!
Looks lit!
Definitely lit!
Could you do a sauerbraten?
I’ve made several of your recipes. They are delicious. Thank you for sharing.
good job uncle Andy!
Biang Biang mian is also kind of famous in Chinese culture for having the most complex/difficult character to write out. It's hard to even find it in digital text, so restaurants typically just list the name as "biangbiang面“ or something thereabouts.
Hi Andy!! Absolutely adore you and the wisdom you bring in both food and life!
Actually had a random question, I noticed you have an induction stovetop now at this new place.
As a professional chef and experienced user of all cooktops I presume, would you suggest and prefer to get induction stovetops for home kitchens, is it worth the cost and benefits/cons? Cheers ❤️
Andy is the BEST!
You mean uncle andy ?
@@pisaupisaupisang lool well of course but I feel strange calling him "uncle" because we're probably around the same age
I call him just because uncle roger has granted him a title so i just called him for that, but i agree its kinda weird to call people that is young a uncle lol
🙏
I saw you on TV today, Fair Go or Breakfast, not too sure, but good on you for making it that far!
Yummy!!
They were good