In season当季Chinese中式
Biang Biang Noodles with Chili Oil油泼面
A 4-serving recipe with a 75-minute beginner workflow, exact seasoning and visible checkpoints.自制面条配蒜、辣椒和葱，热油泼出香气；和面、醒面与热油操作都要留心。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Dough: 2½ cups flour, ½ tsp fine salt and ¾ cup plus 2 tbsp water. Mince 4 garlic cloves; slice 3 scallions. Measure 2 tbsp red chili flakes, 2 tbsp soy sauce, 2 tbsp rice vinegar, ⅓ cup neutral oil plus 1 tbsp for the dough, and 2 cups chopped tender greens. Use 4 heatproof bowls.面团：2½杯面粉、½小匙细盐、¾杯加2大匙水。4瓣蒜切末；3根葱切葱花。量2大匙辣椒碎、2大匙酱油、2大匙米醋、⅓杯中性油另加1大匙抹面用、2杯切好的嫩青菜。用4个耐热碗。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Flour面粉2.5 cups杯
- Garlic大蒜4 cloves瓣
- Red chili flakes辣椒碎2 tbsp大勺
- Scallions葱3
- Soy sauce酱油2 tbsp大勺
- Rice vinegar米醋2 tbsp大勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）0.333333 cup杯
- Collard greens羽衣绿叶菜2 cups杯
- Fine salt细盐0.5 tsp小勺
Method做法
Mix the dough ingredients together and knead until it comes together. Cover and let it rest, then knead again and rest a second time.
把面团材料混合，揉成团，盖上醒面；再揉1分钟，再醒20分钟。
The dough is smooth and springs back slowly when you press it.面团光滑，按下去会慢慢回弹。
Common mistake & quick fix容易错在哪，怎么补救
If sticky, dust with 1 tbsp flour at a time; if it tears, rest 5 minutes covered.粘手就每次撒1大匙面粉；易撕裂就盖上静置5分钟。
Cut the dough into 8 pieces, coat them with the 1 tbsp oil, and flatten each piece to 2.5 cm wide. Then slowly pull each one to about 60 cm, slapping it against the counter as you go. Yanked in one go: a few broken strands on the counter. Ease them out, slapping as you pull. That's when you get one long noodle.
面团切成8块，抹上1大匙油，每块压成2.5厘米宽，再慢慢拉到约60厘米长，边拉边在台面上摔打。猛地一拉的，案板上是几根断面条。慢慢拉，边拉边摔，才会是一条长的。
The dough is smooth and springs back slowly when pressed.面团光滑，按下后慢慢回弹。
Common mistake & quick fix容易错在哪，怎么补救
If sticky, dust with 1 tbsp flour at a time; if it tears, rest 5 minutes covered.粘手就每次撒1大匙面粉；易撕裂就盖上静置5分钟。
Bring 4 liters of water to a rolling boil in a large pot.
大锅里烧4升水，烧到大滚。
The water bubbles steadily around the pieces.食材周围的水稳定地冒泡。
Common mistake & quick fix容易错在哪，怎么补救
Leave at least 5 cm of empty space above the water so it cannot boil over.水面上方至少留5厘米，防溢锅。
Boil the noodles, adding the greens for the last minute, then lift them into the 4 bowls.
面下锅煮，最后1分钟把青菜放进去，然后捞到4个碗里。
The noodles float and are chewy, with no raw center.面浮起来，有嚼劲，没有生芯。
Common mistake & quick fix容易错在哪，怎么补救
Torn noodles are fine; cook them the same way.面扯断也没关系，一样煮。
In each bowl, pile the soy sauce, vinegar, garlic, scallions, and chili flakes together in a little mound.
每碗里放酱油、醋，再把蒜末、葱花和辣椒碎堆成一小堆。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Heat the ⅓ cup oil in a small saucepan, then carefully pour it over the pile of seasonings in each bowl.
小锅里把⅓杯油烧热，然后小心地浇在每碗的调料堆上。
The oil shimmers (about 375°F (190°C)) and sizzles loudly when poured.油面波动（约375°F (190°C)），浇上去滋啦作响。
Common mistake & quick fix容易错在哪，怎么补救
Adults only: hold the pan with a mitt, keep children back, and set bowls on a heatproof surface. If oil smokes, turn off heat and wait 1 minute.只限大人操作：戴手套拿锅，孩子远离，碗放耐热面上。冒烟就关火等1分钟。
Know your ingredients认识食材
Ingredients explained食材讲解
Flour面粉All-purpose flour is the US default; spoon into the cup and level, don't scoop, or you'll add too much.中筋面粉是美国默认面粉；用勺舀入量杯再刮平，别直接挖，否则会多。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Rice vinegar米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
- Collard greens羽衣绿叶菜
Collards or mixed greens are rich in vitamins K and A; strip tough stems and wash well.羽衣甘蓝或混合绿叶菜富含维生素K和A；去掉硬梗并洗净。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Large pot, small saucepan, 4 heatproof bowls, oven mitt大锅、小锅、4个耐热碗、隔热手套
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。