Vegetarian Biang Biang Noodles
Indulge in the bold and fiery flavors of **Vegetarian Biang Biang Noodles**, a plant-based twist on the iconic hand-pulled noodle dish from Shaanxi, China. This recipe brings together the silky texture of homemade noodles with the smoky aroma of garlic-infused chili oil, complemented by tender shiitake mushrooms and crisp bok choy for a hearty, satisfying bite. Seasoned with soy sauce, Chinkiang vinegar, and a touch of Sichuan peppercorns, these noodles are brimming with layers of umami, heat, and tang. Perfect for spice lovers and noodle enthusiasts, this recipe ensures an authentic experience with a modern vegetarian twist. Ready in just 45 minutes, it’s a culinary adventure worth every pull, slap, and bite!
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Recipe Information
Ingredients
- 300 grams all-purpose flour
- 150 milliliters water
- 1 teaspoon salt
- 2 cups (chopped) bok choy
- 150 grams (sliced) shiitake mushrooms
- 3 tablespoons neutral oil
- 4 cloves (minced) garlic
- 2 stalks (sliced) green onions
- 1 teaspoon Sichuan peppercorns
- 2 tablespoons chili flakes
- 2 tablespoons soy sauce
- 1 tablespoon Chinkiang vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions
In a large bowl, combine all-purpose flour and salt. Gradually add water while mixing with your hand until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
After resting, divide the dough into 4 equal portions. Roll each portion into a flat rectangle about 30 cm long and 5 cm wide. Cover and let rest again for 10 minutes.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the sliced shiitake mushrooms and cook until tender, about 5 minutes. Set aside.
Bring a large pot of water to a boil. While the water is heating, stretch the noodles: hold each end of the dough rectangle and gently pull and slap against the counter until thinner and wider, about 1 cm. Carefully tear along the middle to create two separate noodles.
Boil the noodles for about 2-3 minutes until cooked through. Drain and rinse under cold water.
In the same pan, add the remaining 2 tablespoons of oil and heat over low heat. Add garlic, green onions, and Sichuan peppercorns. Stir constantly to infuse the oil, about 2 minutes. Add chili flakes and remove from heat quickly to avoid burning.
Combine soy sauce, Chinkiang vinegar, sesame oil, and sugar in a small bowl. Mix well.
Place cooked noodles in a serving bowl and top with cooked mushrooms and bok choy.
Pour the hot oil with aromatics and soy sauce mixture over the noodles. Stir to mix everything together and adjust seasoning to taste.
Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3858 mg | 168% | |
| Total Carbohydrate | 265.5 g | 97% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 13.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 458 mg | 35% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2527 mg | 54% | |
*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.
