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Cold Biang Biang Noodle Salad 02:10

Irene Li

This refreshing noodle salad has textural contrast and bright, balanced, Asian-inspired flavor.

Cold Biang Biang Noodle Salad 02:10

Irene Li

This refreshing noodle salad has textural contrast and bright, balanced, Asian-inspired flavor.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Place biang biang noodles in a large mixing bowl. Drizzle ginger dressing over the noodles. Add a handful of kelp and pickled carrots. Add a pinch of salt and toss to combine. 00:08

  2. 2. Taste the noodles and adjust the seasoning as necessary. Transfer to a plate and serve as is, or top with crushed peanuts and either chicken or shrimp. 01:28

What You'll Need

Equipment

- Large mixing bowl

Ingredients

- Biang biang noodles, cooked and cooled (2 cups)
- Ginger dressing *
- Kelp (1 small handful)
- Pickled carrots (1 small handful)
- Shrimp or chicken, cooked (optional)
- Peanuts, crushed (optional, as garnish)
- Salt, to taste

* See Chef Notes for more information


Chef Notes

Chef Irene’s ginger dressing is made with puréed ginger, sesame oil, soy sauce, rice vinegar, and olive oil. While the specific ingredient quantities rely more on personal taste than exact measurements, Chef Irene recommends maintaining a 1:3 ratio of rice vinegar to olive oil.

To add a crunchy and acidic element, Chef Irene uses pickled carrots for this salad, but recommends using pickled cucumber or another pickled vegetable as an alternative.

To learn how to make biang biang noodles from scratch, visit Chef Irene’s “How to make Baing Baing Noodles” tutorial located at the bottom of the page.


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Chef Irene Li

Boston

Irene Li is a chef and co-owner of Mei Mei The restaurant specializes in creative Chinese-American cuisine driven by locally... read more