Originating from Xi’an, China, they’re called biang biang noodles because of the sound of the dough being slapped against the counter when the chef makes them. Here are several of the best biang biang noodle makers in L.A.
The biang biang noodles at China Islamic are actually one very long single strand — not too chewy, not too soft, but the just-right texture called “QQ.” It’s recommended to add cumin lamb.Noodles, whether shoyu ramen or tagliatelle alla Bolognese, are — if you eat them the proper way — roisterous with saucy slurping. One noodle dish that’s currently trending, however, cranks the volume up to 11 during the pasta-producing process itself.
According to chefs, the slamming of the strands — made with wheat flour, water and salt — optimizes the noodle’s chew, that desired texture called “QQ.” As soon as the ribbons are formed by freshly smacking the dough on the counter and stretching it by hand, they’re given a quick dunk in boiling water.
He chose the Xi’an-style noodles partly because “L.A. had a huge ramen drive,” Lee says. “Biang biang could be the next big thing.” Of all the biang biang noodle restaurants currently out there, Bang Bang is the only one that pulls back the curtain on the noodle making, confidently demonstrating the creation of the dish for each customer to see as their order is being made. “There is a process that looks like a show.
What makes Chong Qing unique as a biang biang noodle purveyor is its Sichuan-forward flavors, meaning more peppery heat than you’d ever get from a standard Xi’an bowl of biang biang. Toppings include a combination of tomato and scrambled eggs, a fried soybean sauce , pickled chiles and chile sauce. The plentiful noodles are hearty with a satisfying chew. Zhajiang and the chile sauce merge wonderfully to impart a wide spectrum of flavors from umami and sweet to salty and spicy.
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