Steak and a Clam

This week's dish comes courtesy of a friend. He posted this recipe for Biang Biang noodles onto Facebook and I knew right then and there I needed to make them.

So I did.

These noodles hail from the Shaanxi province in China, so whereas last week's dish was Chinese-American, this dish is firmly Chinese.

It was my first time with hand pulled noodles. I would recommend first watching some videos of people doing it. Don't try for perfection, the flavor will make up for appearances.

Lordy these are good. Make them.