A noodle bowl over £20 in London? I know — it sounds wild, right? But that’s exactly what I paid recently at one of Soho’s viral noodle spots — a steaming bowl of oil-splash wide noodles topped with a tender, fall-off-the-bone braised beef rib. Don’t get me wrong — it was delicious. But it definitely made me wonder…could I recreate this at home for less?
So, I did.
This homemade version of Biang Biang Noodles with Slow-Cooked Short Rib tastes every bit as good — chewy, spicy, savoury, and deeply satisfying. It’s comforting yet luxurious, and you can make two generous servings for the cost of one restaurant bowl.
What Are Biang Biang Noodles?
Originating from Shaanxi province in China, Biang Biang noodles are known for their wide, ribbon-like shape and wonderfully chewy texture. They’re often called “belt noodles” for good reason — they’re that wide!
Traditionally, these noodles are hand-pulled and served with a simple yet powerful mix of garlic, chilli flakes, soy sauce, and sizzling hot oil. The famous “biang” sound comes from the dough slapping the counter during the pulling process — a satisfying thwack that gives the dish its name.
For my recipe, I didn’t make the wide noodles from scratch — instead, I used dumpling wrappers. It’s such an easy and genius hack, and you’ve got to try it!
Why You’ll Love This Recipe
- Restaurant-quality noodles for a fraction of the price
- Customisable spice level
- Impressive yet simple enough for a weekend dinner
Tips for Making This Dish
- Marinate the beef ribs overnight for the richest, most developed flavour.
- Slow and low is the secret. Cooking the short ribs for two hours at low heat makes them melt-in-your-mouth tender.
- Dumpling wrapper hack: Use store-bought frozen dumpling wrappers — defrost them, then gently stretch each one into a long, wide noodle. Pull slowly to avoid tearing. It’s an easy shortcut that delivers that signature chewy Biang Biang texture without the effort of hand-pulling dough.
- Oil splash technique: Splitting the hot oil into two to three pours helps release maximum flavour from the aromatics. To check if your oil is hot enough, dip the end of a wooden chopstick or spoon into it, if you see tiny bubbles forming around it, the oil is ready.
This recipe gives you all the indulgence of a viral Soho noodle bowl, without the price tag. Once you try it, you’ll realise that true comfort food doesn’t have to come from a restaurant — it can start right in your kitchen. Let me know if you also give it a try!
Biang Biang Noodles with Slow-Cooked Short Rib
Ingredients
SHORT RIBS
- 2 bone-in short ribs about 570g
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp gochugaru (Korean chilli powder) or paprika for colour without heat
- 1 tbsp vegetable oil
NOODLES & TOPPINGS
- 1-2 packs Chinese wide noodles or use dumpling wrapper hack, see below
- A few dumpling wrappers (if making noodle hack)
- Some pak choi or other leafy greens
- 1 tbsp soy sauce
- ½ tbsp black vinegar
- 1 tbsp minced garlic
- 1 tbsp finely chopped spring onion
- 1 tbsp finely chopped coriander optional
- A pinch of sea salt
- 1 tbsp savoury seasoning powder or MSG
- ½–1 tbsp chilli flakes
- 1 tsp five-spice powder
- 3 tbsp hot oil
Instructions
- Marinate the short ribs: Pat the ribs dry with kitchen paper. Rub evenly with salt, black pepper, garlic powder, cumin, gochugaru (or paprika), and vegetable oil. Marinate in the fridge for at least 2 hours, or overnight for best flavour.
- Slow-cook the ribs: Wrap the ribs tightly in 2–3 layers of foil. Bake in a preheated oven at 150°C for 2 hours. After 2 hours, unwrap, increase the oven to 250°C, and roast for 6 minutes until the surface is charred and crispy.* Don’t discard the juices released while roasting the ribs. You can keep them and use as a flavourful sauce.
- Prepare the noodles: If using packaged Chinese wide noodles, cook according to packet instructions. For the dumpling wrapper hack: defrost dumpling wrappers (if frozen) until soft. Cut in half with scissors, then gently stretch into long, wide noodles (pull slowly to avoid tearing). Cook in boiling water for 3–4 minutes, then transfer immediately to an ice bath to firm up.
- Blanch the greens: Just before the noodles finish cooking, add pak choi (or other greens) to the boiling water. Cook for 30–60 seconds until bright green, then drain with the noodles.
- Assemble the bowl: In a serving bowl, mix soy sauce and black vinegar as the base. Add noodles, blanched greens, and short rib. Top with garlic, spring onion, coriander, sea salt, seasoning powder, chilli flakes, and five-spice.
- Finish with hot oil: Heat oil in a pan until smoking. Carefully drizzle over the aromatics and short rib 3 times to release fragrance. Serve immediately and enjoy!
Video
Notes
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