Comments on: Biang Biang Noodles (Chinese Hot Sauce Noodles)

By: Maggie Zhu

Maggie Zhu — Wed, 07 Apr 2021 14:06:40 +0000

In reply to Mimi. You can definitely use Shanxi vinegar in this one. It is stronger than the Chinkiang so you might need to slightly reduce the amount and add some sugar to balance out the taste. I use chinkiang vinegar in most of my recipes just because it's more common and easier to find.

By: Mimi

Mimi — Tue, 06 Apr 2021 21:10:07 +0000

Your recipes are great. I bought a bottle of shanxi wine, mistakenly when I wanted to buy black vinegar. I read that you use shanxi vinegar for this bian bian noodles, but you used chinkiang vinegar in this recipe. Can you elaborate, and do you have any recipes I can use this bottle of shanxi vinegar for? Thank you!

By: Andrea Lin

Andrea Lin — Wed, 27 Jan 2021 14:00:26 +0000

I’ve made this twice now and we love it! The chili oil is so good and you describe the process perfectly; we use it on everything, even mac ‘n cheese. I also made a no-chili version for my kids because they can’t handle la heat but they love the ma of Sichuan peppercorn. I love your approach to cooking. Your meticulous descriptions make it possible for me to get it right on the first try. It’s probably not an overstatement to say my husband loves me more for the recipes I have made off of this site!

By: Chris

Chris — Mon, 14 Sep 2020 22:49:25 +0000

Thanks for this wonderful recipe. I made it last night, just as written. It was so delicious! I loved that the chili oil and seasoned soy sauce were separate so you could mix according to taste...I think I could eat that chili oil on ANYTHING...and I probably will! In soup tonight I think...

By: Maggie

Maggie — Sat, 20 Jul 2019 18:45:13 +0000

In reply to Germaine.

Hi Germaine, the two chili oil recipes use a slightly different approach but they are interchangeable. The one listed here is actually more complicated (learned it from another website) but the “How to Make Chili Oil” recipe is my default recipe of all time.
Glad you like my dan dan noodle recipe! Hope you enjoy this one as well 🙂

By: Germaine

Germaine — Sat, 20 Jul 2019 01:39:10 +0000

Hi Maggie, what’s the difference between this chilli oil and this (https://omnivorescookbook.com/how-to-make-chili-oil/)? Are they interchangeable? Thanks! PS I made your dan dan mian yesterday – so good!

By: Maggie

Maggie — Sat, 20 Apr 2019 02:14:30 +0000

In reply to Jade. Sorry about that! Yes, it is 3/4 cup. I just updated the recipe so it should look good now. Happy cooking!

By: Jade

Jade — Fri, 19 Apr 2019 20:31:33 +0000

Hello, this looks delicious! For the soy sauce, is it 3/4 cup? The unit seems to be missing from the recipe. Thanks!

By: Victor

Victor — Mon, 17 Dec 2018 18:45:41 +0000

I believe this character has a bit less strokes. Only 55. I counted number of stokes many times and never come to 58.

By: Alberto

Alberto — Wed, 10 Oct 2018 19:20:39 +0000

In reply to Maggie.

Ottima ricetta!