Biang Biang Noodles

Step 6: Sauce the noodles

    • warm, cooked noodles & cabbage in a bowl
    • mixed sauce

  • Vegetables & aromatics

    • neutral oil
      45 gthree spoonfuls
    • chinese red chili flakes
      a spoonful
    • szechuan peppercorns
      , ground
      a spoonful
    • garlic
      , minced
      2-4 cloves
    • scallions
      , thinly sliced
      1 stalk
    • chinese chives
      , thinly sliced
      1-2
    • chinese celery
      , diced
      1/2 stalk

Heat the oil in a small pot or skillet until it is hot but not yet smoking (~375°F/190°C).

To the bowl of cooked noodles and blanched cabbage, pour the sauce over top. Then add all remaining aromatics and spices in a pile on top of the noodles.

Drizzle the hot oil right on the aromatics, making sure everything sizzles and from its heat.

Toss the noodles until everything is evenly coated, taste and adjust the seasoning if needed, and serve right away while the noodles are still warm.

Done