Low Sodium Biang Biang Noodles
Indulge in the bold, authentic flavors of **Low Sodium Biang Biang Noodles**, a healthier twist on the iconic Chinese dish renowned for its wide, hand-pulled noodles and vibrant toppings. This recipe keeps the sodium in check without sacrificing taste, featuring a fragrant medley of garlic, Sichuan peppercorns, and dried chili flakes. The noodles are handmade for a satisfyingly chewy texture, then coated in a savory soy-vinegar sauce and finished with a sizzling garlic chili oil for a mouthwatering kick. Perfect for anyone seeking a low-sodium yet flavor-packed meal, this dish is a must-try for fans of traditional Chinese cuisine. Serve it hot, garnished with fresh green onions, for a restaurant-quality experience right at home. Keywords: low sodium noodles, Biang Biang noodles, hand-pulled noodles recipe, Chinese low sodium recipes, homemade noodle dish.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 200 milliliters water
- 30 milliliters olive oil
- 4 large, minced garlic cloves
- 1 tablespoon dried chili flakes
- 2 tablespoons low sodium soy sauce
- 2 tablespoons black vinegar
- 1 teaspoon Sichuan peppercorns
- 2 stalks, chopped green onions
- 100 milliliters vegetable stock
Instructions
In a large mixing bowl, combine the flour and water. Mix the ingredients with your hands until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Divide the dough into 8 equal pieces. Roll each piece into a small ball. Lightly coat each ball with oil and cover them with a damp cloth. Allow them to rest for at least 1 hour.
After resting, flatten each dough ball into a long, flat noodle shape using a rolling pin or by hand. Stretch the noodle gently to make it thinner and longer, aiming for a uniform thickness.
In a large pot, bring water to a rolling boil. Cook the noodles for about 3 to 4 minutes, until they are cooked through. Remove the noodles with a slotted spoon and transfer them to a serving plate.
Heat the olive oil in a small pan over medium heat. Add the minced garlic, dried chili flakes, and Sichuan peppercorns, stirring constantly for about 1 minute until the garlic is golden and fragrant.
In a separate bowl, combine the low sodium soy sauce, black vinegar, and a splash of vegetable stock. Pour this mixture over the cooked noodles.
Pour the hot garlic and chili oil over the noodles, ensuring even distribution. Sprinkle the chopped green onions on top.
Mix all the ingredients well, making sure the noodles are fully coated with the sauce and oil. Serve immediately.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 3.6 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1034 mg | 22% | |
*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.
