Soy-Free Biang Biang Noodles

Discover the bold, aromatic world of **Soy-Free Biang Biang Noodles**, a captivating twist on the traditional hand-pulled noodle dish from China’s Shaanxi province. This recipe swaps out soy sauce for soy-free fish sauce while maintaining the dish's signature complex and spicy flavor profile. The key to this recipe lies in mastering the art of stretching the dough into wide, chewy “belt” noodles, a delightfully interactive cooking technique that yields satisfying results. The noodles are then tossed in a fiery hot oil infusion made with chili flakes, ground Sichuan peppercorns, and garlic, balanced with tangy rice and black vinegars. Topped with fresh julienned cucumber for a refreshing crunch, this soy-free version is perfect for those seeking an allergen-friendly spin on a classic favorite while preserving its authentic essence. A must-try for lovers of handmade noodles and bold flavors!

Nutriscore Rating: 71/100

Prep Time:120 mins

Cook Time:15 mins

Total Time:135 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Knead the dough for about 10 minutes until smooth. Cover with a damp cloth and let it rest for 1 hour.

Step 3

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.

Step 4

Generously brush vegetable oil on each strip and cover with plastic wrap. Allow to rest for another 30 minutes.

Step 5

For the sauce, finely mince 3 garlic cloves and thinly slice 4 spring onions. Set aside.

Step 6

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.

Step 7

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.

Step 8

Boil a pot of water. Take each dough strip and stretch it from the ends until thin, creating the traditional 'belt' noodle shape.

Step 9

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.

Step 10

Top noodles with prepared garlic, spring onions, and the spicy sauce. Garnish with julienned cucumber for freshness.

Step 11

Serve immediately, mixing the noodles thoroughly with the sauce before eating.

Nutrition Facts

Serving size	(1119.7g)

Amount per serving	% Daily Value*
Calories	1767.8

Total Fat 59.0g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 31.0g
Cholesterol 0mg	0%
Sodium 3911.8mg	0%
Total Carbohydrate 273.8g	0%
Dietary Fiber 22.6g	0%
Total Sugars 12.7g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 405.6mg	0%
Iron 22.7mg	0%
Potassium 1853.1mg	0%

*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.

Source of Calories

Fat: 29.5%

Protein: 9.7%

Carbs: 60.8%