Soy-Free Biang Biang Noodles
Dive into a world of bold flavors with these Soy-Free Biang Biang Noodles, a creative twist on the classic Chinese hand-pulled noodle dish. Perfect for those seeking soy-free alternatives, this recipe features chewy, handmade noodles paired with a fiery and aromatic sauce crafted from Sichuan peppercorns, chili flakes, soy-free fish sauce, and black vinegar. Fresh garnishes like julienned cucumber and minced garlic bring balance and vibrancy to every bite. The effortless hand-pulling technique adds an authentic touch, making this dish as fun to prepare as it is to eat. Ready in just over two hours, this recipe is ideal for adventurous home cooks who want to master a unique, soy-free noodle experience.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Salt
- 175 milliliters Water
- 3 tablespoons Vegetable oil
- 3 Garlic cloves
- 4 Spring onions
- 1 teaspoon Ground Sichuan peppercorns
- 2 tablespoons Chili flakes
- 2 tablespoons Rice vinegar
- 1 tablespoon Fish sauce (soy-free)
- 1 tablespoon Black vinegar
- 1 tablespoon Sesame oil
- 1 Cucumber, julienned
Instructions
In a large bowl, combine 300 grams of all-purpose flour and 1 teaspoon of salt. Slowly mix in 175 milliliters of water until a shaggy dough forms.
Knead the dough for about 10 minutes until smooth. Cover with a damp cloth and let it rest for 1 hour.
After resting, divide the dough into 8 equal pieces, rolling each into a ball. Flatten each ball into a long strip about the size of your palm.
Generously brush vegetable oil on each strip and cover with plastic wrap. Allow to rest for another 30 minutes.
For the sauce, finely mince 3 garlic cloves and thinly slice 4 spring onions. Set aside.
Heat 3 tablespoons of vegetable oil until hot but not smoking. Carefully pour it over 1 teaspoon of ground Sichuan peppercorns and 2 tablespoons of chili flakes in a heatproof bowl. Let steep.
Combine the oil mixture with 2 tablespoons of rice vinegar, 1 tablespoon of soy-free fish sauce, 1 tablespoon of black vinegar, and 1 tablespoon of sesame oil.
Boil a pot of water. Take each dough strip and stretch it from the ends until thin, creating the traditional 'belt' noodle shape.
Cook the noodles in boiling water for about 2-3 minutes until chewy yet firm. Drain and rinse under cold water. Divide noodles into serving bowls.
Top noodles with prepared garlic, spring onions, and the spicy sauce. Garnish with julienned cucumber for freshness.
Serve immediately, mixing the noodles thoroughly with the sauce before eating.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3912 mg | 170% | |
| Total Carbohydrate | 273.8 g | 100% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 12.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1853 mg | 39% | |
*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.
