Probably Xi’an’s most famous dish, it’s also the hardest character for those learning the language - its 56-71 stroke calligraphy is not found on any computer keyboard! The name is actually an onomatopoeic word describing the sound when the noodles are being prepared and smashed against the board. Biang! Biang! 
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The noodles are thick, chewy and enormously satisfying and highly addictive. They vary somewhat, some with smooth edges, some jagged like a fancy ribbon. Once you've made a batch you'll see exactly why they vary from noodle to noodle. Don’t be scared of making your own noodles – the stretching process is fun and quite easy – just make sure you do it immediately before cooking. Allow at least 3 hours resting time. Serves 2

 Biang Biang面 (biángbiángmiàn)，Biangbiang Noodle

INGREDIENTS: 
For the Noodles

• 375g/13ozs/2 cups all-purpose (plain) flour
• 200ml/7flozs. Water
• 1/2 teaspoon salt
• Cooking oil for coating the dough

For the Chilli Oil

• 200ml/7flozs. peanut oil
• 4 tablespoons soy sauce
• 3 tablespoons chilli flakes
• 1.5 tablespoon black rice vinegar
• 3 cloves garlic, peeled and finely diced
• 3 sticks green shallots, finely chopped
• 1/2 teaspoon cumin
• 3 teaspoons toasted sesame seeds
• 100g/3.5ozs. pork mince (optional)
• 1/2 cup noodle cooking water

METHOD:

1. Mix the flour, water and salt together by hand until shaggy in texture, then knead until smooth and elastic (5 minutes in a mixer with a dough hook). Shape into a round and cut into 8 even pieces.
2. Shape the rounds into a small cucumber (gherkin) shape and coat thoroughly in oil. Cover and rest at room temperature for 3 hours (to allow the dough to relax).
3. Make the Chilli Oil – Combine all ingredients in a small saucepan and heat through. Make sure the pork is cooked through, if using. Keep the lid on to keep it warm.
4. Cook the noodles - Heat a large pot of water. While waiting for it to boil, roll out the pieces of dough on a lightly greased surface using a small rolling pin. Each piece should be rectangular in shape – ideally about 2.5-3 inches (6 – 7.5 cm) wide and a bit longer than the rolling pin or a chopstick.
5. Firmly press the chopstick or rolling pin vertically (lengthways) in the middle of the dough to leave a depression.
6. Oil your hands lightly, then holding each end of the dough, pull gently until it stretches to your preferred thickness. Carefully pull it apart from the middle depression to create a loop.
7. Place directly into the boiling water and cook for 1 minute or until it rises to the surface. Divide amongst bowls and pour the hot chilli oil over.

NOTES:

1. The best flour to use has a protein content ranging between 10% and 11%. If your flour has a higher protein content (over 12%, e.g., bread flour), add a little cake flour. This will stop the dough becoming too elastic.
2. Make sure you allow time to rest the dough.