Gluten-Free Biang Biang Noodles
Experience the bold, fiery flavors of traditional Biang Biang noodles in a completely gluten-free form with this delectable recipe for Gluten-Free Biang Biang Noodles. Crafted with a simple yet precise dough made from gluten-free all-purpose flour and xanthan gum, these hand-pulled noodles boast a satisfyingly chewy texture that's perfect for slurping. Drenched in an aromatic hot oil infused with Sichuan peppercorns, garlic, and red pepper flakes, and paired with a savory mix of gluten-free soy sauce, Chinkiang vinegar, and a hint of sugar, this dish delivers a symphony of bold, tangy, and spicy flavors. Finished with a vibrant garnish of fresh green onions and cilantro, these homemade noodles are a perfect choice for gluten-free foodies craving authentic Chinese cuisine. Ready in just an hour, this recipe is an irresistible fusion of tradition and dietary inclusivity!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 150 milliliters Warm water
- 3 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground Sichuan peppercorns
- 1 tablespoon Red pepper flakes
- 2 tablespoons Soy sauce (gluten-free)
- 2 tablespoons Chinkiang vinegar
- 1 teaspoon Sugar
- 2 stalks Green onions, sliced thinly
- 2 tablespoons Cilantro, chopped
Instructions
In a large bowl, combine gluten-free all-purpose flour, xanthan gum, and salt. Gradually add warm water, mixing with your hands until a dough forms.
Knead the dough for about 5 minutes until smooth and elastic. If the dough feels too dry, add a tablespoon of water at a time until the consistency is right.
Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature to allow the flour to hydrate fully.
Divide the rested dough into two equal portions. Roll each portion into a thick log, then flatten it slightly.
On a lightly floured surface, using a rolling pin, roll out each log into a long, flat strip about half a centimeter thick.
Using a sharp knife, cut the strip into 2-inch wide noodles. Gently tug each noodle to lengthen it, being careful not to tear them.
Brush each noodle with some vegetable oil to prevent sticking.
Bring a large pot of water to a boil and cook the noodles for about 3-4 minutes until tender. Drain and set aside.
In a small saucepan, heat the remaining vegetable oil over medium heat. Once hot, add minced garlic and Sichuan peppercorns, cooking until fragrant.
Remove the saucepan from heat and immediately stir in red pepper flakes, ensuring the hot oil coats the flakes well.
In a mixing bowl, combine gluten-free soy sauce, Chinkiang vinegar, and sugar. Stir until the sugar dissolves.
Place the drained noodles in a serving bowl, pour over the soy sauce mixture, and top with the hot oil mixture.
Garnish with sliced green onions and chopped cilantro before serving. Toss everything to coat the noodles well.
Serve warm, enjoying the flavors and textures of homemade gluten-free Biang Biang Noodles.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3621 mg | 157% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 6.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 486 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
