Xi'an Biang Biang Style Tofu Noodles
These high protein tofu skin noodles are packed with flavour biang biang style with spices, black vinegar and dark soy sauce - naturally vegan and gluten free too!
Servings: 2
Ingredients
- 1 pack tofu skin sheets uncut
- 1 tbsp gochugaru or chili flakes
- 1/2 tsp ground cumin
- 1/2 tsp sichuan pepper
- 1 tsp minced garlic
- chopped coriander
- 3 tbsp sesame oil
- 1 tbsp black vinegar
- 1 tbsp dark soy sauce sub with gluten free soy sauce if gf
Garnish
- scallions
Instructions
- Wash and slice tofu skin sheets into long and wide strips.
- If using dried tofu skin noodles, soak them in warm water for about 20 minutes or until they become soft and pliable. Drain and set aside.
- Boil them for about 1-2 minutes to give them a softer texture.
- Transfer them to a plate and add your dry spices and aromatics - gochugaru, sichuan pepper, cumin, minced garlic and chopped coriander.
- Pour hot sesame oil over the spices and aromatics and let it sizzle.
- Add black vinegar and dark soy sauce. Combine well.
- Garnish with spring onions. Serve the noodles as it is or with some rice. Enjoy!