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. 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
- Large mixing bowl
- 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 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.