Biang Biang Noodles
If you've got dried chile flakes and baby bok choy, you're most of the way to this Chinese vegan: about 65 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Mix the flour and salt with the water to a shaggy dough, knead 8 to 10 minutes until smooth, then cover and rest for 30 minutes before kneading briefly again and resting a further 1 hour.
- Divide the dough into 8 pieces, roll each into a short oval, brush all over with a little oil, and rest covered for at least 2 hours so the gluten relaxes fully.
- Put the chile flakes, crushed Sichuan peppercorns and minced garlic in a heatproof bowl, then heat the rest of the oil until shimmering and pour it over to bloom into a fragrant chile oil.
- Press a chopstick lengthways into each dough oval, then hold both ends and pull, stretching and slapping the dough against the counter until it becomes one long wide noodle, tearing along the chopstick line.
- Boil the noodles in plenty of water for 2 to 3 minutes, adding the bok choy for the final minute, until the noodles float and are tender but chewy, then drain.
- Divide noodles among bowls, top with chopped spring onions, the chile oil, black vinegar, soy sauce and sugar, then toss well at the table before eating.
You'll use: Saucepan
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
What to serve with Biang Biang Noodles
- Kung Pao Chicken Chicken
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Wontons Pork
Tips & common questions
How long does Biang Biang Noodles take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Biang Biang Noodles vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Biang Biang Noodles is an original Chinese recipe developed in-house by Consomee. Photo: Biang Biang Mian.jpg by Gary Soup, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.