JUMP TO "RECIPE" >>

Lunar New Year is coming up, and for the occasion, we Chinese folks eat long noodles to symbolize longevity. Well, there is no longer type of noodle than a biang biang noodle! In some restaurants, bowls of biang biang noodles are served up where the entire dish comprises of one super long noodle. I’m not THAT good at noodle stretching yet, but I am pretty proud of how long I can get the biang biang noodles I make at home, and I believe you can make those super long noodles at home too! You can find my easy recipe for how to make them here!

Even though biang biang noodles famously come from the Xi’an area of China, they are a glorious blank canvas for any sort of sauce. For this batch of biang biang noodles, I was in the mood for something inspired by the Malaysian flavors that are a big part of my heritage. Malaysian curries and stews are so loaded with flavor—usually a mix of chilies, spices, lemongrass, and coconut—and the wide, chewy noodles always go great balanced with punchy flavors like these. For this fusion dish, I took inspiration from fellow Malaysian-Chinese food enthusiast Jun Loh and his Rendang Rigatoni. Rendang is an iconic Malaysian stewed beef dish, simmered in coconut milk until the solids separate from the oil and get caramelized and sticky, acting as glue to encase the tender pieces of meat with spices. It’s usually eaten with rice. If you’ve seen my goulash-inspired spaghetti and meatballs recipe, though, you’ll know that I love converting beef stew gravies into pasta sauces, so Jun’s idea of turning rendang into a twist on bolognese really spoke to me. I’ve made Jun’s recipe before and it was awesome, a combination of two of my great loves (pasta and Malaysian food).

When I make the noodles from scratch, though, I tend to get lazy with the sauces. So, much like my version of cumin lamb noodles, this vague sauce recipe leans heavily on a storebought paste to make easy work of getting those rendang flavors. I like using this rendang paste; I can find it at most large Asian supermarkets in my area. Give it a taste and decide how much of it you want to use. For sauces like this, listening to your tastebuds is more important than following an exact recipe. The ingredients described below go great together and are tried and true combinations in Malaysian cooking, so you really can’t go wrong throwing them together in different quantities. Don’t expect a very “wet” sauce though; much like how rendang is thick and paste-like, you should aim for something that just coats the noodles and doesn’t weigh them down.

I admit that this noodle dish isn’t the prettiest, so especially if you are serving it for Lunar New Year, I recommend you make some pickled red chilies to go on top! In Malaysia, pickled green chilies are served as an accompaniment to wonton mee, but I like to pickle red Fresno chilies (especially when I grow them in my backyard in warmer months). I always keep a jar in my fridge, made loosely based on this recipe.

Ingredients

3/4 lb ground beef
1/4 onion, finely diced
2 cinnamon sticks
lots of chopped garlic
1 tsp cumin
1 tbsp Chinese or Korean chili flakes
pinch of salt
~ 1/2 cup Malaysian rendang curry paste (like this one)
1/2 cup coconut cream
1/2 pandan leaf, finely shredded (optional)
juice from 1 lime
coconut oil
Thai basil, for garnish
cilantro, for garnish
pickled red chilies
raw hand-pulled noodles

Procedure

Prepare your large pot of boiling water for the noodles.

In a wok, heat oil and stirfry onions. Add cinnamon stick and stirfry until fragrant. Add beef and garlic. Season with cumin, chili flakes, and salt. Continue to stirfry until beef looks just about cooked. Add curry paste and stir to combine. Mix in coconut cream and pandan leaf. Mix in lime juice. Simmer on low.

Cook biang biang noodles as described in the noodle recipe.

Add cooked noodles directly on top of sauce mixture. Toss to coat the noodles and add extra salt if necessary, to taste.

Garnish with Thai basil and cilantro. If desired, add pickled red chilies on top.