Recipes

We Made Our Very Own Hand-Ripped Noodles as an Ode to NYC’s Xi’an Famous Foods

April 25, 2019

The city of Xi’an in northwestern China boasts a cuisine that fuses Chinese and Middle Eastern flavors. Xi’an Famous Foods in New York City (an Anthony Bourdain approved restaurant) was the first place to bring the cuisine to the USA. And we’re here to help bring their specialty hand-ripped noodles, aka biang biang noodles, to your kitchen. 

Noods. That’s it.

Yes, this involves making your own noodles from scratch—but trust us, that’s the fun part. To stretch the noodles, you must smash it on a flat surface repeatedly. It’s called biang biang noodles because of the sound it makes when the dough hits a plane. You can customize the recipe with your choice of protein and spices. But we just had to put the heat on this one.

Handkerchief Noodles and Spicy Hot Oil

  • Serves: 2-4 people
  • Active time: 1 hour
  • Total time: 1 hour + overnight
  • Difficulty: Medium

INGREDIENTS

Noodles

  • 1 ½ cups bread or all-purpose flour
  • 1 cup cold water
  • ¼ cup oil

Sauce

  • 1 tbsp. oil
  • 300g ground lamb or beef
  • 1 tbsp. garlic, minced
  • 1 tbsp. ginger, sliced
  • ¼ cup spring onions, sliced; plus more for garnish
  • 1 tbsp. soy sauce
  • ¼ cup chili oil

INSTRUCTIONS

  1. For noodles, add flour into a bowl and slowly add water, kneading the dough.
  2. Knead the dough for about 5-10 minutes or until it comes away from the sides of the bowl.
  3. Cover with plastic or a damp towel and let rest for 20 minutes.
  4. Once rested, turn dough out onto the counter and knead until smooth.
  5. Roll dough into a log, then flatten to about 2 inches in height.
  6. The dough should be about ¼ inch in height.
  7. Cut the dough into 4-inch long pieces and rub
    each piece with oil.
  8. Cover and let rest for another 20 minutes in the
    fridge.
  9. For the sauce, heat a wok over medium high heat
    and add oil.
  10. Add the ground beef or lamb, garlic, and ginger
    and cook until meat is browned and crisp.
  11. Turn heat off.
  12. Add spring onions, soy sauce, and chili oil and
    toss together until heated through.
  13. Bring a large pot filled with water to a boil.
  14. To prepare noodles, hold each rectangular piece
    by the ends and stretch to about 12 inches in
    length.
  15. Bang the noodles onto the table while stretching
    to avoid ripping.
  16. Once noodle has about doubled in length, rip the
    noodles in the center to create thinner noodles.
  17. Drop noodles into the boiling water and repeat.
  18. Boil noodles until cooked through, about 5
    minutes, then remove from water and add into
    the sauce.
  19. Toss together and serve immediately.
1 comments in this post SHOW

One response to “We Made Our Very Own Hand-Ripped Noodles as an Ode to NYC’s Xi’an Famous Foods”

  1. christina says:

    how do you make the dough?

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