Sesame Biang Biang Noodles (Kudai Mian)

This recipe for Sesame Biang Biang Noodles features extra wide wheat noodles tossed in a savory and tangy sesame sauce topped with a hot and fragrant garlic chili oil.

Course Main Course

Cuisine Asian, Chinese

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 305kcal

Author Michelle

Ingredients

100 g wide wheat flour noodles

Sesame sauce:

1 teaspoon soy sauce
½-1 teaspoon black vinegar
1 teaspoon sesame paste

Hot chili garlic oil:

1 tablespoon minced garlic
2 tablespoon sliced green onions
½ teaspoon chili powder or gochugaru - Korean red chili powder, or to your taste
½ teaspoon red chili pepper flakes
¼ teaspoon ground Sichuan peppercorn
2 tablespoon peanut oil or high smoke-point vegetable oil

Instructions

Bring a pot of water up to a boil.
Cook noodles according to package directions, about 3-4 minutes, depending on how thick the noodles are.
Drain noodles in a colander and rinse under cold water.
In a serving bowl, add in soy sauce, Chinese black vinegar and sesame paste. Stir well.
Place the cooked noodles into the bowl.
Top the noodles with minced garlic, green onions, chili powder, red chili pepper flakes, and ground Sichuan peppercorn.
In a small saucepan, heat up peanut oil until it reaches 225°F/107°C.
Tip: a quick way to check if the oil is hot enough is to stick a wooden chopstick into the oil and if there are tiny bubbles that surround it, it's hot enough.
Remove the oil from the heat and carefully pour the hot oil over the aromatics -- concentrating on the garlic, green onions and chili.
Use a pair of tongs to coat the noodles thoroughly with the sauce on the bottom of the bowl, and garnish with chopped cilantro and toasted sesame seeds.
Serve immediately.

Nutrition