Sugar-Free Biang Biang Noodles
Take your taste buds on a bold culinary journey with these Sugar-Free Biang Biang Noodles, a wholesome twist on the traditional hand-pulled noodle dish. Made entirely from scratch, these wide, chewy noodles are crafted with just a few simple pantry ingredients—flour, water, and a touch of salt. This sugar-free recipe keeps all the fiery and aromatic flavors intact, thanks to a savory blend of soy sauce, rice vinegar, chili flakes, and Sichuan peppercorns, complemented by fresh garlic, green onions, and cilantro. Paired with tender blanched bok choy and finished with a hot oil infusion that releases the dish's signature fragrance, this healthier version of a Chinese classic offers a vibrant and satisfying feast. Perfect for anyone seeking authentic, sugar-free comfort food that’s packed with bold flavors and made to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams all-purpose flour
- 180 milliliters water
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chili flakes
- 4 cloves garlic cloves
- 3 stalks green onions
- 1 handful cilantro
- 1 teaspoon Sichuan peppercorns
- 200 grams bok choy
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water while mixing, until a rough dough forms.
Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 1 hour.
After resting, divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into long oval shapes.
Brush each oval with a bit of vegetable oil, stack them on top of each other, and let them rest for another 15 minutes.
While the dough is resting, prepare the sauce. Mince the garlic cloves and chop the green onions and cilantro.
In a small bowl, mix soy sauce, rice vinegar, chili flakes, minced garlic, and Sichuan peppercorns.
In a separate pot, bring water to a boil and add the bok choy. Blanch for 2 minutes, then remove and set aside.
Take each dough oval and stretch it into a long, flat noodle, approximately 1 to 2 cm wide.
Boil a large pot of water and drop the noodles in, cooking for about 2-3 minutes until they rise to the top.
Drain the noodles and place them in a serving bowl. Top with blanched bok choy, chopped green onions, and cilantro.
Heat a separate pan on medium-high heat, add the remaining vegetable oil, and pour the heated oil over the noodles.
Quickly pour the sauce mixture over the noodles, toss everything together, and serve immediately.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4758 mg | 207% | |
| Total Carbohydrate | 327.8 g | 119% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 5.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1855 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.
