Vegan Biang Biang Noodles

Discover the bold and vibrant flavors of Vegan Biang Biang Noodles, a plant-based twist on a classic Chinese street food favorite! This recipe celebrates hand-pulled noodles, crafted from scratch for a delightfully chewy texture, paired with a fiery Sichuan-inspired sauce. Infused with the boldness of Sichuan peppercorns, dried chili flakes, and aromatic garlic and ginger, the sauce is perfectly balanced with soy sauce and rice vinegar. Tossed with tender bok choy, protein-packed tofu, and topped with a sprinkle of sesame seeds and fresh coriander, this dish is a sensory delight. Whether you're craving a satisfying weeknight dinner or a show-stopping vegan meal, these hand-pulled noodles bring authentic taste and texture to your table.

Nutriscore Rating: 76/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Divide the dough into 8 equal portions. Roll each portion into a log about 10 inches long, then flatten slightly with your fingers.

Step 4

Brush the dough strips with 2 tablespoons of vegetable oil, cover with plastic wrap, and let them rest for an additional 15 minutes.

Step 5

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.

Step 6

In a large, flat pot of boiling salted water, cook the bok choy for 1-2 minutes until just tender. Remove and set aside.

Step 7

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.

Step 8

Cook the noodles in boiling water for 3-4 minutes until they float to the top and are fully cooked. Drain well.

Step 9

Add the cubed tofu to the small pot with the chili and soy sauce mix. Heat together for 2-3 minutes until warmed through.

Step 10

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.

Step 11

Serve hot and enjoy your delicious and aromatic Vegan Biang Biang Noodles.

Nutrition Facts

Serving size	(1358.4g)

Amount per serving	% Daily Value*
Calories	2240.6

Total Fat 57.9g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 18.9g
Cholesterol 0mg	0%
Sodium 4295.9mg	0%
Total Carbohydrate 342.8g	0%
Dietary Fiber 30.6g	0%
Total Sugars 7.0g
Protein 95.0g	0%

Vitamin D 0IU	0%
Calcium 1321.9mg	0%
Iron 39.6mg	0%
Potassium 2359.9mg	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: 22.9%

Protein: 16.7%

Carbs: 60.3%