Vegetarian Biang Biang Noodles

Transform your kitchen into a haven of aromatic adventure with this Vegetarian Biang Biang Noodles recipe, a plant-based twist on the iconic Chinese street food dish. These hand-pulled noodles, known for their chewy texture and impressive width, are the star of the show, crafted from a simple flour dough and stretched to perfection. Tossed in a bold and spicy sauce infused with fragrant garlic, Sichuan peppercorns, and vibrant chili flakes, the noodles are topped with tender shiitake mushrooms and crisp bok choy for a balanced, umami-rich experience. Finished with a drizzle of soy sauce, Chinkiang vinegar, and sesame oil, this recipe is a perfect harmony of heat, tang, and savoriness. With a hands-on approach to noodle-making and a quick 15-minute cook time, this dish is as rewarding to prepare as it is to devour. Perfect for spice lovers and fans of authentic Chinese cuisine, this vegetarian delight will quickly become a dinnertime favorite.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

In a large bowl, combine all-purpose flour and salt. Gradually add water while mixing with your hand until a rough dough forms.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Boil the noodles for about 2-3 minutes until cooked through. Drain and rinse under cold water.

Step 7

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.

Step 8

Combine soy sauce, Chinkiang vinegar, sesame oil, and sugar in a small bowl. Mix well.

Step 9

Place cooked noodles in a serving bowl and top with cooked mushrooms and bok choy.

Step 10

Pour the hot oil with aromatics and soy sauce mixture over the noodles. Stir to mix everything together and adjust seasoning to taste.

Step 11

Serve immediately, garnished with additional green onions if desired.

Nutrition Facts

Serving size	(1108.8g)

Amount per serving	% Daily Value*
Calories	1779.2

Total Fat 61.3g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 3857.5mg	0%
Total Carbohydrate 265.5g	0%
Dietary Fiber 20.2g	0%
Total Sugars 13.3g
Protein 45.8g	0%

Vitamin D 27IU	0%
Calcium 457.8mg	0%
Iron 21.8mg	0%
Potassium 2527.4mg	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: 30.7%

Protein: 10.2%

Carbs: 59.1%