Here is a easy to follow recipe on how to make the BEST Chinese hand made pulled noodles popularly known as Biang Biang Mian noodles.
Bread flower: 2 cups
Warm water: 1 cup
Salt : 1 tsp
Dry chili flakes: 1 – 2 tbsp
Minced garlic: 3-5 cloves
Green onions: 2
Light Soy Sauce: 2 tbsp
chicken bouillon powder or salt: 1tsp
Peanut oil: heat up half a cup and use as much or as little as you like. Gernally it needs to cover and cook the chili and garlic
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hey guys what's up is Mike Chen I know I haven't done a recipe video for a while so let's do one and this isn't just any recipe you guys remember that video I did about my favorite noodles ever this noodle dish has many names is called belt noodles because it's really wide it's also called yopo Mia which means oil splash noodles is also called beyond byung-eon and that's really interesting because the word Beyond is not really in any Chinese dictionary and it's also known as the most complicated Chinese character of course there are many legends about where this name came from some say it's from the Ching dynasty some say is from the sound that the noodle makes when it hits the board where you're making it like down beyond anyway this dish supposedly has a history of thousands of years and is known as a poor person's dish in the beginning and it originated from my hometown which I still believe has the best food in China see on so this is a really unique noodle dish that I grew up eating and I'll tell you guys a kind of a sad story I guess my grandmother used to make this for me and I would always ask her when I when I was growing up she visited us in the States and I would ask her to teach me how to make it because this is literally my favorite noodle dish ever and she says she wouldn't because every time I wanted it I would have to come home and she'll make it for me so she wouldn't teach me how to make this dish because she wanted to see me more and after that she went back to China and I did not get a chance to see her again so she passed away shortly after that so I never had heard you know there's again which I crave all the time and she was so awesome so every time I eat this dish it brings back a lot of nostalgic feelings because I hate this dish my whole life and also it brings me back you know a warm feeling because my grandmother so today I'm going to teach you guys how to make my favorite noodle dish all right let's go over the ingredients you'll need two cups of flour but you really don't want to use all-purpose flour if that's all you have then it's kind of okay but it's not the best because the characteristic of this dish it's it's wide and it's very bouncy so when you chew it it's very springy is very bouncy and you need a flower that has a lot of protein in size so you need actually bread flour right here some soy sauce Chinese black vinegar another characteristic about this dish it's that it's supposed to have a lot of vinegar flavor in it so you definitely need Chinese black vinegar for that because this vinegar is not just sour it also has a very earthy flavor to it so gotta have this some chicken bullion beyond ovm billion powder and whatever you call it if you don't have this you can use salt but I really like this in this dish some minced garlic green onions chopped up crushed red peppers peanuts oil and salt few leaves a bok choy and some bean sprouts so let me tell you guys a little about how this dish is going to come together we're gonna make the noodles fresh after we get the noodles out we're gonna mix our sauce which is really just soy sauce vinegar and salt or chicken bouillon powder then we're going to put the dry hot chili powder powder green onions and garlic we're going to splash that on top of the noodle dish itself then we're going to heat up our peanut oil and we're going to pour it on top of the garlic green onions and the chili powder basically what you're doing is you're making fresh chili oil right on top of the noodles and that's very important part of this dish because when you pour the hot oil over the chili powder the green onions and the garlic is going to give you such an awesome aroma that's gonna blend in with the noodles it's gonna smell so awesome you're going to want to bottle that stuff and use it as perfume so in essence fairly simple ingredients that's why they call it a poor man's dish back then and the hardest part is of course making the noodles so let's get started scoop out 2 cups of the flour and this is really important before you add the water to the flour make sure to add a teaspoon of salt what this is going to do it's going to make your dough really bouncy and not easily breakable so when you stretch it it's not just going to fall apart get a pair of chopsticks a cup of lukewarm water and slowly mix the water in don't dump it in all at once also when you're stirring the flour only stir in wonder once all the water is in we're gonna get our hands dirty we're gonna knead this dough for about 10 minutes and because it is quite a long time I'm gonna watch my favorite episode of Korean drama like some Martians star thing you guys know what I'm talking about this is my first Korean drama and I feel a little addicted so hopefully after this I can just stop all right there we go those ten minutes just flew by put your dough into whatever container and just cover it up and we're going to let this sit for half an hour 30 minutes are up now we're going to cut up our dough so splash some flour on your cutting board and we're going to make this thing into the shape of a little loaf cut this into four even sections now we're going to roll them into a cylinder shape like little egg rolls take a plate add some vegetable oil onto it cover the entire dull and vegetable oil cover with plastic wrap and we're going to let this sit for another hour all right after an hour you're going to notice that your little pieces of dough has gotten really soft and before we change the dough into delicious noodles we need to take a pot fill it with water and bring it to a boil my water is boiling now you're going to take your dough and since it's all nice and soft you're going to kind of just form it even more into like a little egg roll and smooth it out put on your cutting board and then you're gonna just flatten it take out your rolling pin again and just give it a little roll make it flatter put a horizontal on your cutting board and roll it out and here you're gonna make the edges a little extra thin so you're gonna have a piece of dough well mine is not the prettiest thing in the world that sort of resembles a little rectangle and now boys and girls it's the fun part take your rolling pin put it to where you think a third of the of your rectangle is and just clamp it down give a little push so you make that nice indentation right here do it again again a third there you go see that right there set your rolling pin aside now here's where it gets really fun and this is where a lot of people say yum yum in gets his name take it stretch it out a little bit and just go up and down with it go up and down and smash it on your board as you kind of lightly pull don't pull it too hard just gradually stretch it smack it on the board and stretch it – coming up art because I push a little too hard with the out rolling pin but that's okay just stretch it out so the noodle is nice and long I see how it's not really breaking lengthwise I mean it is breaking where I used a rolling pin and gave a lot of pressure but otherwise it's pretty strong that's really due to the salt that's why we add that teaspoon of salt smash it down a few times get this thing nice and long and smooth and this is pretty fun all right and you see how like it's already kind of coming apart where again I put the rolling pin down at so just go ahead and tear that apart right there and it comes apart really nicely just pull it apart see how that's coming apart really easily into basically three strips of long noodles and there you go guys that's how you make the best noodles ever the reason why we had the water boiling is that as soon as you stretch the noodles we're going to put this in but I want to cook all my needles so I'm going to stretch all my noodles first and make sure when you put this down somewhere don't put it into a ball where else is gonna turn into a clump just set it down nicely and don't set it down for too long so you got to be really quick about this so let's do this again take another piece of dough roll it out flatten it roll it out vertically into a rectangle and make it as even as possible all right for some pressure on it maybe not as much as I did before so it doesn't come apart as easily as it did before there you go take this gently up and down up and down pull and stretch smack it against your table or board or wherever you're using and it's gonna gradually become long and beautiful love that sound all right yeah here the fur bit deeper a lot of parts comes apart easy there you go I made two already I'm going to go ahead and put this into my water as soon as it goes into the water guys take a chopstick and swirl it around so it doesn't stick to each other and that's going to cook for about two to three minutes and it's ready to eat this recipe I gave you guys is for two people and usually that's not a problem for me because I can eat for two or three for 20 but today it's really late and I really don't want all this dough in my stomach before I go to bed so these two I'm gonna save for tomorrow and still be just as good as our noodle is being cooked take your peanut oil that we had before dump it into a pan and go ahead and heat this up here we go look at these noodles look how pretty they are these are awesome cannot wait to eat you and as we heat up the oil you guys remember those veggies from before the sprouts and the bok choy we're gonna go ahead and blanch this really quick in the water that we used to boil the noodles as that is blanching all the ingredients we have from before let's go ahead and put it on the noodles garlic you guys can use as much garlic as you want I used about four cloves because I love garlic green onions I used one and a half and dried chili pepper make sure you're using the kind that's not too thin just like these ones right here I love this stuff so I'm putting two tablespoons of it this is my favorite part of the cooking process take a ladle I'm gonna go ahead and pour some oil into my ladle about as much as you like make sure your oil is super hot and go ahead and pour it over your pepper and garlic listen to this ah this is the coolest thing that is probably one of the greatest things you will ever smell in your kitchen the fried garlic with a fried pepper with a fry green onions that's sizzle with the aroma something magical about the whole thing next take your blanched vegetables just you know spread it out now we got to mix the sauce if you use the entire doll I would recommend two tablespoons of soy sauce 1 tablespoon of Chinese black vinegar in a teaspoon of chicken powder or salt guys put all the sauce ingredients into a bowl mix it well and then just pour it over the noodles then give the noodles a nice mix look at these noodles guys look how awesome they are all covered in hot sauce aw this is so good I'm so excited about this this is so good I want to cry see this is why they also called this belt noodles some of these noodles could be as wide as a belt but they're still nice and thin and tasty mmm guys if you do this right I guarantee you these will be some of the best noodles you won't ever have in your life I kid you not and it came right out of your kitchen those of you who saw my video about this dish I'll tell you not a lot of Chinese places make this dish and even in a place like New York where there's a ton of Chinese restaurants first of all not a lot of people make it secondly not a lot of people make it right and I'll tell you guys this right now what I just showed you in the kitchen if you guys make this this will be as good or better than any restaurant you go to for this dish I kid you not look how yummy that is right there you also hey guys just go ahead take it that is beyond amazing and I really like the restaurant where I got this the first time I can't tell the difference between what I made and what they made you should be able to tell how much I love this dish purely based on the fact that there's no meat out here and I'm eating this like it's a freaking rack of ribs if you did this right the noodles are spongy super chewy and this can be full of flavor I bet you unless you had this dish you really never had noodles with this kind of texture before you're gonna love it I mean look at that how do you not look at that and not love it I mean seriously here just tickler have all the ingredients for this awesome dish in the description box and please I beg of you go try this recipe because this is a dish even in China unless you go to specific regions like my hometown Xian Shaanxi but you won't really find this dish it is really one of the best noodle dishes you won't ever have so go make this at home is really not that hard like I always say if I can do it you can do it thank you all so much for watching see ya