Biang Biang Noodles with Slow-Cooked Short Rib
This comforting bowl brings together the bold, aromatic flavours of classic oil-splash noodles with melt-in-your-mouth beef. Rich,spicy, and deeply satisfying, it’s a viral-worthy noodle recipe that tastes restaurant-quality — for a fraction of the price.
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
