Biang Biang Noodles (Xi'an Hand Pulled Noodles with Chilli Oil)
Wide, chewy noodles under garlic, chilli flakes and Sichuan pepper, finished with a hiss of hot oil.
- Time30 min
- LevelEasy
- Costabout £3.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the noodles in plenty of boiling water for the time on the pack, adding the pak choi for the last 2 minutes. Drain well, shake dry and divide between 2 wide bowls.
8 min - 2
Mix the soy sauce, black vinegar, sugar and sesame oil in a small bowl and pour over the noodles.
- 3
Pile the garlic, most of the spring onions, the chilli flakes and the ground Sichuan pepper on top of the noodles.
- 4
Heat the vegetable oil in a small pan until shimmering and just starting to smoke, about 2 minutes. Carefully pour it over the pile. It should sizzle and smell toasty and fierce.
2 min - 5
Toss everything together thoroughly, scatter with the last spring onions and eat straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.