Comments on: Xi’an Biang Biang noodles

By: Wei Guo

Wei Guo — Mon, 27 May 2024 07:24:03 +0000

In reply to Amy. Hi Amy! It's perfectly fine to let the dough pieces rest for longer. If it's just for a few hours, leave them on the counter (oiled and covered as instructed). If leaving them overnight, store them in the fridge. Remember to allow some time for them to come back to room temperature before pulling.

By: Amy

Amy — Sun, 19 May 2024 02:39:06 +0000

Hi Wei! Thank you for making such an awesome, easy to follow recipe! I was wondering what would happen to the dough if I let it rest for more than one hour after having been divided, rolled into a gherkin shape and oiled? Will it make the dough go bad? Would it be better to let it rest for the hour and then put it in the fridge for a few more hours until I’m ready to cook it? Thanks so much in advance!

Cheers!

By: Wei Guo

Wei Guo — Sat, 13 Jan 2024 08:06:34 +0000

In reply to Stuart. Thank you so much Stuart for the info. I'll check it out!

By: Stuart

Stuart — Wed, 27 Dec 2023 22:41:49 +0000

Planning to make this soon (trying your scissor-cut noodles tonight), but FYI, the character was included in Unicode v. 13.0.0, released March 20, 2020. The Wikipedia article on the dish has a whole section on the Chinese character, which I found fascinating reading. You might want to update your post again since it states that the character is not in computers yet.

By: Samira

Samira — Mon, 11 Dec 2023 22:45:31 +0000

It was very good, i did not have the same soy sauce and black rice vingar but it turned good, my mom was even impressed, i’m going to do this know every time i crave it.

By: Wei Guo

Wei Guo — Thu, 31 Aug 2023 15:09:46 +0000

In reply to Ingrid. Chinese black rice vinegar is hard to replace due to its unique flavor. Balsamic vinegar isn't a suitable substitute. If you are really unable to find it, opt for other rice vinegar types like white or seasoned rice vinegar, though they still won't perfectly replicate the original taste. Adjust quantities and consider the overall dish's flavor profile when substituting.

By: Ingrid

Ingrid — Wed, 30 Aug 2023 23:04:15 +0000

Can you replace the black vinegar with balsamic vinegar? or any other kind? Which is best?

By: Wei Guo

Wei Guo — Mon, 14 Aug 2023 09:17:49 +0000

In reply to Harry. Neutral-flavoured oil with a high smoking point, such as sunflower, canola, corn, soybean, rapeseed, vegetable oil, etc.

By: Harry

Harry — Tue, 08 Aug 2023 20:08:28 +0000

Hey,

What cooking oil is the best to use?

Thanks

By: Wei Guo

Wei Guo — Tue, 06 Jun 2023 22:07:27 +0000

In reply to Nina. I highly recommend you make it on the day. You can make the dough a day in advance though. Keep it well covered and bring it back to room temperature before pulling.