Low Sodium Biang Biang Noodles
Dive into the bold and aromatic world of Chinese cuisine with these Low Sodium Biang Biang Noodles, a heart-healthy twist on the iconic dish known for its wide, hand-pulled noodles and fiery flavors. This recipe balances the deep umami of low sodium soy sauce with the tangy brightness of black vinegar and a gentle kick from garlic, chili flakes, and fragrant Sichuan peppercorns. By reducing sodium without sacrificing authenticity, this version ensures a flavorful experience while catering to dietary needs. The homemade noodles, soft and chewy, provide a satisfying foundation for the vibrant sauce, infused with hot chili oil and garnished with crisp green onions. Whether you’re new to hand-pulled noodles or a seasoned cook, this dish is as rewarding to make as it is to devour. Perfect for weeknight dinners or when you’re craving something savory and spicy with a healthier edge!
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Ingredients
- 400 grams all-purpose flour
- 200 milliliters water
- 30 milliliters olive oil
- 4 large, minced garlic cloves
- 1 tablespoon dried chili flakes
- 2 tablespoons low sodium soy sauce
- 2 tablespoons black vinegar
- 1 teaspoon Sichuan peppercorns
- 2 stalks, chopped green onions
- 100 milliliters vegetable stock
Directions
Step 1
In a large mixing bowl, combine the flour and water. Mix the ingredients with your hands until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 2
Divide the dough into 8 equal pieces. Roll each piece into a small ball. Lightly coat each ball with oil and cover them with a damp cloth. Allow them to rest for at least 1 hour.
Step 3
After resting, flatten each dough ball into a long, flat noodle shape using a rolling pin or by hand. Stretch the noodle gently to make it thinner and longer, aiming for a uniform thickness.
Step 4
In a large pot, bring water to a rolling boil. Cook the noodles for about 3 to 4 minutes, until they are cooked through. Remove the noodles with a slotted spoon and transfer them to a serving plate.
Step 5
Heat the olive oil in a small pan over medium heat. Add the minced garlic, dried chili flakes, and Sichuan peppercorns, stirring constantly for about 1 minute until the garlic is golden and fragrant.
Step 6
In a separate bowl, combine the low sodium soy sauce, black vinegar, and a splash of vegetable stock. Pour this mixture over the cooked noodles.
Step 7
Pour the hot garlic and chili oil over the noodles, ensuring even distribution. Sprinkle the chopped green onions on top.
Step 8
Mix all the ingredients well, making sure the noodles are fully coated with the sauce and oil. Serve immediately.
Nutrition Facts
| Serving size | (852.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1847.3 |
| Total Fat 34.0g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1561.0mg | 0% |
| Total Carbohydrate 330.0g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 3.6g | |
| Protein 49.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 171.0mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 1034.4mg | 0% |
Source of Calories