I Tested The World's Best Noodles
I Tested The World's Best Noodles is a medium Chinese recipe that serves 2. 620 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 45 min | Cook: 15 min | Total: 1 hr 30 min
Cost: $2.75 total, $1.38 per serving
Ingredients
- 500 g All‑Purpose Flour (high‑protein flour works best for elasticity)
- 250 ml Water (lukewarm, about 30 °C)
- 10 g Salt (for the dough)
- 30 ml Vegetable Oil (for boiling water and sauce)
- 20 ml Soy Sauce (light soy sauce for seasoning)
- 10 ml Chili Oil (adjust heat to 3‑4/10 as described)
- 1 tsp Ground Cumin (optional, adds the faint cumin fragrance mentioned for Xi'an style)
- 2 stalks Green Onion (thinly sliced for garnish)
Instructions
Make the Dough
Combine flour, salt, and lukewarm water in a mixing bowl. Stir until a shaggy dough forms, then knead by hand for about 8‑10 minutes until smooth and elastic.
Time: PT15M
Rest the Dough
Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes pulling easier.
Time: PT30M
Pull the Noodles
Divide the rested dough into 4 equal pieces. On a lightly floured surface, roll each piece into a long rope, then repeatedly stretch, fold, and slap the rope against the countertop, gradually thinning it until you achieve ribbons about 1‑2 cm wide and several feet long. Aim for the dramatic “slap” sound Joshua described.
Time: PT15M
Boil the Noodles
Bring a large pot of water to a rolling boil, add a splash of vegetable oil, then drop the pulled noodles in. Cook for 2‑3 minutes until they float and reach an al‑dente, chewy texture.
Time: PT5M
Temperature: 100°C
Prepare the Simple Sauce
While the noodles cook, heat a wok over medium‑high heat, add 15 ml vegetable oil, then stir‑in soy sauce, chili oil, and ground cumin. Toss for 30 seconds to combine and release aromatics.
Time: PT2M
Temperature: 180°C
Combine Noodles and Sauce
Drain the noodles in a colander, return them to the wok, and toss quickly with the sauce until every strand is evenly coated. Finish with sliced green onion.
Time: PT3M
Serve
Plate the noodles in shallow bowls, drizzle a little extra chili oil if you like more heat, and enjoy immediately while the noodles are still steaming.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 16 g
- Carbohydrates
- 110 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegetarian
Allergens: Wheat, Soy
Ingredient Substitutions
- Instead of All‑Purpose Flour: Bread Flour
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Soy Sauce: Tamari
- Instead of Chili Oil: Sichuan Chili Oil, Infused Olive Oil
- Instead of Ground Cumin: Coriander seed
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Large Pot
- Colander
- Wok or Large Skillet
- Chopsticks or Tongs
- Kitchen Scale
Critical Steps — Do Not Skip
- Resting the dough for at least 30 minutes
- Properly pulling the noodles to achieve the characteristic wide, chewy ribbons
- Cooking the noodles just until al‑dente so they stay chewy
Chef Tips from the Video
- Use high‑protein flour for extra chew.
- Add a tiny pinch of baking soda to the dough for a slightly lighter texture.
- For extra aroma, toast the cumin in a dry pan for 10 seconds before adding to the sauce.
Troubleshooting
Noodles break easily while pulling.
Allow the dough to rest longer (up to 45 minutes) and ensure it is well‑hydrated. Lightly flour the work surface and keep the dough pieces warm.
Noodles turn mushy after boiling.
Boil for only 2‑3 minutes and immediately drain. Rinse briefly with cold water to stop cooking, then re‑heat in the wok with the sauce.
Sauce is too salty.
Add a splash of water or a pinch of sugar to balance the flavor, as Joshua noted the dish should have a subtle sweetness.
Storage
Refrigerator: Store cooked noodles in an airtight container for up to 2 days; re‑heat in a hot wok with a splash of oil.
Freezer: Raw dough can be wrapped tightly in plastic and frozen for up to 1 month. Thaw overnight before pulling.
Room temperature: Freshly pulled uncooked noodles should be used within 1 hour; otherwise they will dry out.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it covered in the fridge; let it come to room temperature before pulling.
- The sauce can be made in advance and stored in a sealed jar for up to 1 week.
Frequently Asked Questions
What is the cultural significance and history of Biang Biang noodles in Chinese cuisine?
Biang Biang noodles originate from Xi'an, the ancient capital of China, and are considered the "grandfather" of many Chinese noodle dishes. Their name mimics the sound of the dough being slapped against the table, a technique that has been practiced for centuries as a street‑food staple.
What are the traditional regional variations of Biang Biang noodles in Shaanxi province?
In Shaanxi, Biang Biang noodles are often served dry with a simple sauce of soy, chili oil, and cumin, while other towns add lamb broth, pickled vegetables, or a thick sesame‑based sauce. The core element—wide, hand‑pulled wheat ribbons—remains the same.
How is Biang Biang traditionally served in Xi'an street markets?
Street vendors typically serve the noodles on a large plate, topped with a drizzle of chili oil, a pinch of ground cumin, sliced green onions, and sometimes a side of pickled vegetables. The dish is eaten quickly, often while standing, reflecting its role as fast, comforting street food.
What occasions or celebrations is Biang Biang noodles traditionally associated with in Chinese culture?
Biang Biang noodles are popular during festivals such as the Lunar New Year and the Mid‑Autumn Festival because their long, unbroken strands symbolize longevity and good fortune. They are also a common comfort food during cold winter months.
What makes Biang Biang noodles special or unique in Shaanxi cuisine?
The noodles are uniquely wide—often up to 2 cm—and hand‑pulled to achieve a chewy, al‑dente texture that can stand up to bold, spicy sauces. Their size and texture let them be the star of the dish rather than just a vehicle for sauce.
What are the most common mistakes to avoid when making Biang Biang noodles at home?
Common errors include under‑resting the dough, which makes pulling difficult, over‑cooking the noodles so they lose chew, and using too much sauce, which masks the noodle’s flavor. Follow the rest time and cooking times exactly for the best result.
Why does this Biang Biang noodle recipe use a simple soy‑chili‑cumin sauce instead of a richer broth?
Joshua Weissman highlighted the dish’s balance of salt, mild heat, and a hint of sweetness. A light sauce lets the hand‑pulled noodle’s texture shine, staying true to the traditional Xi'an street‑food style where the noodle itself is the star.
Can I make Biang Biang noodles ahead of time and how should I store them?
Yes. The dough can be prepared up to 24 hours ahead and kept refrigerated. After pulling, uncooked noodles can be dusted with flour, placed on a tray, and frozen. Cooked noodles keep in the refrigerator for 2 days and re‑heat quickly in a hot wok.
What texture and appearance should I look for when making Biang Biang noodles?
The noodles should be wide, slightly glossy from a light oil coating, and have a firm yet tender bite. When pulled, they should make a distinct “slap” sound against the countertop, indicating proper gluten development.
How do I know when Biang Biang noodles are done cooking?
The noodles are done when they float to the surface of the boiling water and retain a chewy, al‑dente bite after a quick taste. Overcooking will make them mushy and lose the characteristic chew.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, technique‑driven home cooking tutorials, often recreating classic dishes with a focus on ingredient quality, precise measurements, and clear explanations for home cooks.
How does the YouTube channel Joshua Weissman's approach to Chinese noodle cooking differ from other cooking channels?
Joshua Weissman emphasizes hands‑on technique—such as hand‑pulling dough—and explains the cultural context behind each dish, whereas many other channels may simply present a recipe without delving into the traditional methods or history.
Last updated: August 21, 2026
