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Bang Bang Noodles

Chef Calvin Truong

KYU Bistro

Much-loved in the Shaanxi Province of China, Bang Bang noodles are named for the sound they make when prepared: that of dough slapping against the table. Flatter and wider than Dan Dan noodles, it’s their texture and shape, along with the simplicity of the other ingredients, that define this dish.

4 cups of all purpose flour
1 tsp salt
1 Tbsp canola oil
1 1/4 cup cold water
1 Tbsp chili oil
salt and pepper to taste

Chili Oil
3 cloves of garlic, diced
1/2 cup garlic oil
2 Tbsp roasted, crushed chile peppers

1/2 lb lean ground pork
1/2 cup minced onions
2 Tbsp sugar
2 tsp salt
3 Tbsp vinegar
2 tsp chilli powder
3 Tbsp oyster sauce
2/3 cup water
3 Tbsp chili oil
2 Tbsp corn starch
2 Tbsp canola oil

1 tsp sesame seeds
2 Tbsp green onions


  1. In a mixer combine all dry ingredients. Add wet ingredients and mix until dough ball forms.
  2. Cover and rest for 1 hour. Bring a pot of water to boil.
  3. Cut dough into 4-5 portions. Hand stretch and bang noodles on table to stretch out.
  4. Once desired length, toss noodles into boiling water and stir for 3-4 minutes.
  5. Strain noodles and toss in chili oil. Season with salt and pepper.

Chili Oil

  1. In a small pot on medium heat fry minced garlic until golden. Add crushed roasted chile peppers.


  1. In a small wok add canola oil, minced onions and ground pork. Sauté until browned.
  2. Add in remaining ingredients and stir until sauce thickens.


  1. Layer cooked noodles on plate. Twist noodles and pull in upward motion.
  2. Top with minced pork and garnish with sesame seeds and green onions.
  3. Drizzle chili oil to desired spice.

Yield 3-4 servings


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