I searched online for hand-pulled noodles, and this recipe seemed approachable. It was pretty fun, and our arms got a good workout.
We ate them with a miso-based spicy broth. I probably should have added other ingredients to the broth, like mushrooms, spinach, egg, etc., but after focusing so much on the noodle-making process, the broth got neglected. Maybe next time.
The noodles cooked pretty quickly, in just under two minutes.
I did another online search for its history. Biangbiang noodles are from Xi’an, Shaanxi in China. They may be served with a chili-oil topping, spices, and lamb.
I’m brainstorming for my next post. Previously, I posted about Italy and Peru. Three down, many more to go, hoping to find a noodle dish from every country.
Notes of Currant 