Vegan Biang Biang Noodles
Dive into the bold and irresistible flavors of Vegan Biang Biang Noodles, a plant-based spin on the classic hand-pulled noodle dish from China's Shaanxi province. This recipe features chewy, rustic noodles expertly stretched by hand, bathed in a fiery chili oil infused with Sichuan peppercorns, garlic, and ginger for authentic depth. Topped with savory tofu, tender bok choy, and a bright sprinkle of fresh coriander and sesame seeds, this dish strikes the perfect balance between heat and freshness. Made entirely from scratch, including the noodles, this hearty bowl is a testament to the art of traditional cooking, now reimagined for vegan kitchens. Perfect for adventurous foodies, this flavor-packed recipe ensures every bite brings a taste of culinary craftsmanship and vibrant Chinese-inspired flair.
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 200 milliliters warm water
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons dried chili flakes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced
- 200 grams bok choy, chopped
- 250 grams tofu, cubed
- 1 tablespoon sesame seeds
- 0.5 cup coriander leaves, chopped
Instructions
In a large bowl, combine the all-purpose flour and 1 teaspoon of salt. Gradually add the warm water while stirring with a wooden spoon until a shaggy dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes to 1 hour.
Divide the dough into 8 equal portions. Roll each portion into a log about 10 inches long, then flatten slightly with your fingers.
Brush the dough strips with 2 tablespoons of vegetable oil, cover with plastic wrap, and let them rest for an additional 15 minutes.
Meanwhile, in a small pot over low heat, combine the Sichuan peppercorns, dried chili flakes, minced garlic, and minced ginger. Heat for 2-3 minutes until aromatic, then add soy sauce and rice vinegar. Mix well and remove from heat.
In a large, flat pot of boiling salted water, cook the bok choy for 1-2 minutes until just tender. Remove and set aside.
To hand-pull the noodles, take a dough strip and gently stretch it from the middle to both ends while lightly slapping it against the work surface until it reaches your desired thickness. Repeat with remaining dough.
Cook the noodles in boiling water for 3-4 minutes until they float to the top and are fully cooked. Drain well.
Add the cubed tofu to the small pot with the chili and soy sauce mix. Heat together for 2-3 minutes until warmed through.
To serve, divide the noodles into bowls. Top with tofu mixture, bok choy, sliced green onions, sesame seeds, and chopped coriander leaves. Drizzle with additional sauce if desired.
Serve hot and enjoy your delicious and aromatic Vegan Biang Biang Noodles.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 8.6 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1274 mg | 98% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 2372 mg | 50% | |
*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.
