ramyaramesh3007These 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!
If you’ve ever heard of Biang Biang Noodles, apparently the word “biang” is an onomatopoeia that refers to the sound made by the chef when he creates the noodles by pulling the dough and slapping it on the table. Though this recipe doesn’t involve any pulling or slapping literally, the taste does indeed slaps hard.
Traditionally, Biang Biang noodles refer to noodles made of wheat flour that are hand-pulled to a long, thick and broad shape – they can even be sometimes as wide as a BELT! The texture is chewy and the noodles are served with a spicy sauce.
In this recipe, instead of using traditional wheat noodles, we will be using naturally high protein, vegan and gluten free beancurd skin that are sliced into flat, long and thick pieces. Then, they can be topped with dry spices with sizzling sesame oil tossed with black vinegar and dark soy sauce.
You can find tofu skin or beancurd skin at your local asian supermarkets.
Ingredients You Need
- tofu skin or beancurd skin – you can find beancurd skin at asian supermarkets
- sesame oil – or you can use any other neutral oil
- minced garlic – or you can use garlic powder (omit if alliums free)
- chili flakes – I used gochugaru
- sichuan pepper & cumin – must use spices for biang biang noodles!
- black vinegar – also known as chinkiang vinegar to add acidity and sourness
- dark soy sauce – to add colour and a slight tinge of sweetness. Substitute with gluten free soy sauce if you’re gluten free
- light soy sauce – if the dish needs more saltiness
- herbs – chopped coriander and scallions (omit if alliums free)
Xi’an Biang Biang Style Tofu Noodles
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!