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A bowl of San He Yi Biang Biang noodles topped with tomato egg, savory pork sauce, chives, and red chili oil.

Biang Biang San He Yi Noodles (Three-in-One Hand-Pulled Noodles)

Hand-pulled wide noodles with tomato & egg, savory pork sauce, and chive chili oil. Easy, US measurements, substitutions & tips included.
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Prep Time 40 minutes
Cook Time 20 minutes
Ingredients Equipment Method Notes

Ingredients
  

Group 1: For the Dough
  • 4 1/4 cups all-purpose flour
  • 3/4 tsp salt
  • 1 cup + 1 tbsp cold water
  • 1/4 cup neutral oil for brushing
Group 2: For the Three-in-One Toppings
  • 2 large eggs
  • 2 medium tomatoes about 12 oz, chopped
  • 8 oz ground pork or beef
  • 1 bunch Chinese chives or 4 scallions
  • 4 cloves garlic minced
  • 1 piece ginger thumb-sized, minced
  • 2 scallions minced
  • 1 tbsp soy sauce for meat
  • 1 tsp dark soy sauce optional
  • 1 tbsp Shaoxing wine
  • 1 tbsp hoisin sauce
  • 1/2 tsp sugar
  • 2 tbsp chili powder
  • 3-4 tbsp neutral oil for pouring
  • 1/2 tsp chicken bouillon optional
  • 1 tbsp soy sauce final seasoning
  • 1 tbsp Chinkiang vinegar

Equipment

  • 1 Rolling pin
  • 1 Cast iron wok

Method
 

  1. Make Dough: Mix flour and salt. Add cold water in 3-4 additions, stirring with chopsticks. Knead into a dough. Cover and rest for 30 minutes, kneading twice in between until smooth.
  2. Roll & Rest: Roll dough into a log. Divide into 8-10 pieces. Roll each into a uniform strip. Grease a baking sheet, lay strips in, brushing oil between layers. Cover with plastic wrap and rest for at least 40 minutes.
  3. Tomato & Egg: Scramble eggs and set aside. Cook tomatoes until soft. Add salt and sugar. Return eggs and mix well.
    Tip: Blanching the tomatoes in hot water and peeling the skin is the secret to a sweeter, richer stir-fry.
    Two tomatoes with a cross scored on top soaking in hot water, a Chinese cooking secret for making the perfect Tomato & Egg stir-fry.
  4. Pork Sauce: Cook ground meat until crumbly. Add aromatics and stir-fry. Add soy sauce, dark soy sauce, wine, hoisin, and sugar. Stir-fry until glossy.
  5. Chives: Cut chives into sections. Briefly stir-fry or keep raw.
  6. Pull Noodles: Boil water. Flatten a dough strip, roll it thin on edges and thick in the middle. Hold both ends, gently pull apart while bouncing, and slap on the counter. If it shrinks, rest for 10 minutes.
  7. Cook Noodles: Drop noodles into boiling water (2-3 at a time). Stir to prevent sticking. Cook until water boils twice. Transfer to a bowl.
  8. Assemble & Pour Oil: Top noodles with toppings, garlic, ginger, scallions, and chili powder. Heat oil to 375°F-400°F. Pour over chili in two batches. Add bouillon, soy sauce, and vinegar. Mix and serve.

Notes

Want a Simpler Version? Try "You Po" (Hot Oil) Style!

If making all three toppings (San He Yi) feels too time-consuming, you can skip them entirely and make the classic "You Po Mian" (Hot Oil Noodles). Simply top the boiled noodles with minced garlic, scallions, and a generous amount of chili powder. Heat some oil until it just starts to smoke, and pour it directly over the aromatics. The sizzling sound and the aroma are incredible! Sometimes, the simplest way is the most delicious.