Comments on: Biang Biang Noodles (Yu Po Mian)

By: Susan

Susan — Thu, 30 Jan 2025 11:34:38 +0000

Please send link to original soy sauce recipe

By: Gabe Ziaukas

Gabe Ziaukas — Thu, 23 Jan 2025 14:25:09 +0000

In reply to Maggie Zhu. Thanks, Maggie! I love the original recipe (even though it had a bunch of steps). What were the aromatics in the seasoned soy sauce? I remember there being cloves or maybe cardamom and maybe a cinnamon stick (??) Love your recipes, they are crowd pleasers.

By: Maggie Zhu

Maggie Zhu — Thu, 23 Jan 2025 01:52:30 +0000

In reply to Gabe.

Here is the recipe for chili oil: https://omnivorescookbook.com/how-to-make-chili-oil/

By: Gabe

Gabe — Thu, 23 Jan 2025 00:36:00 +0000

What is the original recipe for the chili oil??

By: Cherry

Cherry — Wed, 10 Jul 2024 01:32:13 +0000

Mmmm this recipe was yummy! I made it with 10oz of plant-based noodles from the store because that’s what I could find, and it was perfect. I loved the sesame flavor of the sauce and the tomatoes rounded out the flavors well. Served with your spicy cucumber sald too, thanks Maggie 🙂

By: Maggie Zhu

Maggie Zhu — Mon, 01 Jul 2024 12:27:03 +0000

In reply to Bill Zigrang. Ugh can't believe I had so many typos. Thanks for pointing it out again

By: Bill Zigrang

Bill Zigrang — Sun, 30 Jun 2024 01:00:02 +0000

In reply to Maggie Zhu. Not a problem; also, you didn't mention blanching the bok choy in the printed recipe. Feel free to delete these posts after you've made any changes felt necessary.

By: Maggie Zhu

Maggie Zhu — Sat, 29 Jun 2024 23:27:43 +0000

In reply to Bill Zigrang.

Thanks so much for pointing out the missed step! I just added the noodle cooking instruction back to the recipe.
Re flavored soy sauce – I decided to eliminate this ingredient when I update my old recipe, because it adds too many steps. I think the simplified version tastes great without it.

By: Bill Zigrang

Bill Zigrang — Sat, 29 Jun 2024 19:23:11 +0000

Maggie,
I just reviewed the blog post, printed recipe and all (old & new) reader’s comments.
1. If you just work from the printed recipe, there’s no mention of cooking the (dried) noodles – it looks like you want the hot oil poured over the spices & uncooked noodles.
2. the reader’s comments mention flavored soy sauce, but there’s no mention of it in this version of the recipe.
Just want to give you a chance to make any corrections to the printed recipe you might feel warranted.

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.