Soy-Free Ban Mian
Discover the comforting, homemade goodness of *Soy-Free Ban Mian*, a delightful twist on the traditional Malaysian-Chinese noodle soup. This recipe swaps out soy sauce for a clean, aromatic broth infused with garlic, ginger, and white pepper, making it perfect for those with soy allergies or seeking lighter flavors. Freshly hand-pulled noodles—crafted from scratch with just flour, egg, and water—are the heart of this dish, paired with tender chicken, earthy shiitake mushrooms, vibrant carrots, and crisp bok choy. A touch of sesame oil enhances the depth of flavor, while green onions and cilantro add a fresh, fragrant finish. Ready in just over an hour, this soy-free version of Ban Mian offers both a wholesome meal and a fun culinary experience in your own kitchen. Perfect for family dinners or cozy nights, it's a bowl of pure comfort packed with nourishing, simple ingredients!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 120 milliliters water
- 1 large egg
- 1 teaspoon salt
- 1200 milliliters chicken broth
- 3 minced garlic cloves
- 1 tablespoon ginger
- 2 small, chopped bok choy
- 1 medium, julienned carrot
- 100 grams, sliced shiitake mushrooms
- 1 tablespoon sesame oil
- 1 teaspoon white pepper
- 200 grams cooked shredded chicken
- 2 stalks, chopped green onions
- 2 tablespoons, chopped cilantro
Instructions
To make the noodles, combine the flour and salt in a large mixing bowl. Create a well in the center and add the egg and water. Mix to form a dough.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.
Roll out the dough into a thin sheet and cut into 1/4-inch wide strips. Lightly dust with flour to prevent sticking.
In a large pot, bring the chicken broth to a boil. Add minced garlic and ginger, allowing it to simmer for 5 minutes to infuse the flavors.
Add the sliced shiitake mushrooms, julienned carrot, and chopped bok choy to the broth. Simmer for another 5 minutes.
Add the fresh noodle strips to the simmering broth. Cook for 3-4 minutes until the noodles are tender.
Stir in the cooked shredded chicken. Season the soup with sesame oil, white pepper, and additional salt if necessary.
Divide the Ban Mian among serving bowls. Garnish with chopped green onions and cilantro before serving.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5521 mg | 240% | |
| Total Carbohydrate | 217.1 g | 79% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.4 g | ||
| Protein | 117.5 g | 235% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 342 mg | 26% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2857 mg | 61% | |
*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.
