Biang Biang noodles are a type of noodle from China’s Shaanxi Province of which Xi’an is the ancient capital. The province was the starting point of the Silk Road, a trade route that linked the Western world with the Middle East and Asia. The noodles are hand pulled to a long wide shape, almost like a belt. The noodles are deliciously chewy and usually served with a spicy dressing. Perfect weekend takeaway food.
Enter John Gregory-Smith with his fab “fakeaway” recipe using lasagne sheets to make the wide noodles. His recipe is super easy so I had to give it a try. It calls for lamb shoulder but I used ground pork as it is much cheaper than lamb shoulder. You could use ground pork, chicken, turkey, lamb or beef or crispy tofu or even fried aubergine.
I tweaked the ingredients here and there and his recipe also calls for Lao Gan Ma’s famous chili crisp but I suggest you check out my chili crisp recipe I published earlier this week. I promise it’s worth it and keep the chili crisp close by, you’ll probably want an extra dollop on the noodles. And don’t stress if you can’t find fresh lasagne sheets, use dried and just cook them a bit longer.
I hope you enjoy this recipe for Fakeaway Xi’an Biang Biang Noodles and if you’ve made the drinks, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
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Fakeaway Xi’an Biang Biang Noodles
a super easy and fast way to create your favourite takeaway Biang Biang Noodles at home
Ingredients
- 250 g fresh lasagne sheets sliced lengthways into 2½ cm wide noodles
- 1 tbsp canola oil
- 250 g ground pork, beef, lamb, chicken or turkey
- 1 tsp cumin seeds
- 1 tsp Sichuan pepper corns
- 2 cloves garlic finely sliced
- 1 thumb ginger finely sliced
- 3 spring onions finely chopped
- 2 medium bok choi finely sliced
- 2 tbsp chili crisp (see recipe on heinstirred)
- 2 tbsp soy sauce
- 1 tsp white wine vinegar
Instructions
- Boil the noodles for 2-3 minutes until al dente in a large pan of boiling water. Drain and set to one side. (If you are using dried lasagne noodles, cook them for a bit longer.)
- Meanwhile, heat the oil in a pan over a high heat and add the ground meat you are using
- Stir-fry for about 5 minutes
- Lightly crush the cumin seeds and Sichuan pepper using a pestle and mortar and add to the meat in the pan
- Add the garlic, ginger and spring onions and stir fry for another few minutes
- Add the bok choy and stir fry until wilted
- Add the cooked noodles, chilli crisp, soy sauce and vinegar
- Stir-fry to reheat the noodles and coat everything in the sauce
- Divide between two bowls and serve
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