Sugar-Free Biang Biang Noodles
Experience the bold, fiery flavors of **Sugar-Free Biang Biang Noodles**, a healthier take on the classic hand-pulled noodle dish from China’s Shaanxi province. These wide, chewy noodles are made from scratch using just a few pantry staples, creating the perfect base for a vibrant combination of chili flakes, garlic, soy sauce, and fragrant Sichuan peppercorns. With no added sugar, this recipe relies on the natural tang of rice vinegar and the fresh crunch of bok choy to balance its spice-laden profile. Topped with a sizzling hot oil pour that brings the aromatics to life, these hand-pulled noodles are both a feast for the senses and a culinary adventure in your own kitchen. Perfect for those seeking an authentic, sugar-free twist on a beloved street food classic!
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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
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the water while mixing, until a rough dough forms.
Step 2
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.
Step 3
After resting, divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into long oval shapes.
Step 4
Brush each oval with a bit of vegetable oil, stack them on top of each other, and let them rest for another 15 minutes.
Step 5
While the dough is resting, prepare the sauce. Mince the garlic cloves and chop the green onions and cilantro.
Step 6
In a small bowl, mix soy sauce, rice vinegar, chili flakes, minced garlic, and Sichuan peppercorns.
Step 7
In a separate pot, bring water to a boil and add the bok choy. Blanch for 2 minutes, then remove and set aside.
Step 8
Take each dough oval and stretch it into a long, flat noodle, approximately 1 to 2 cm wide.
Step 9
Boil a large pot of water and drop the noodles in, cooking for about 2-3 minutes until they rise to the top.
Step 10
Drain the noodles and place them in a serving bowl. Top with blanched bok choy, chopped green onions, and cilantro.
Step 11
Heat a separate pan on medium-high heat, add the remaining vegetable oil, and pour the heated oil over the noodles.
Step 12
Quickly pour the sauce mixture over the noodles, toss everything together, and serve immediately.
Nutrition Facts
| Serving size | (1004.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1931.3 |
| Total Fat 45.9g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 25.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4757.9mg | 0% |
| Total Carbohydrate 327.8g | 0% |
| Dietary Fiber 18.7g | 0% |
| Total Sugars 5.0g | |
| Protein 53.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 365.3mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 1855.1mg | 0% |
Source of Calories