Vegan Biang Biang Noodles

Biang Biang Noodles is a thick, hand-pulled noodle dish originating from Northern China. The word “Biang” is actually an onomatopoeia describing the sound when the noodles are smashing against the board.

Serves 2 | Prep time: 7 mins | Cooking time: 7 mins



  • 200g wheat noodles (we followed a YouTube video recipe for hand-pulled noodles, or you can buy pre-made ones)
  • 1 bunch Bok Choy
  • 1 tsp oil

Condiments (per bowl)

  • 1 Tbsp soy sauce
  • 1/2 Tbsp black vinegar
  • Pinch of iodised salt
  • 1 Tbsp minced fresh garlic
  • 2 Tbsp diced spring onions
  • 2 Tbsp homemade tofu mince (optional)
  • 1-2 Tbsp chilli oil (depending on how spicy you like it)


1. Bring a pot of water to a boil. Add in the oil to prevent the noodles from sticking together later.

2. Cook the noodles with the bok choy for 2 minutes. Drain and divide between two bowls.

3. Drizzle the condiments on top of each bowl.

4. In another small pot, heat up the chilli oil until it bubbles (be careful not to burn it)

5. Pour the desired amount of chilli oil over the top of each bowl and quickly mix everything together. Serve warm!

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Guest Blogger Michelle HC – run2food

A bit about me – I am an Australian food blogger, recipe developer with passion for health & fitness. See all recipes by Michelle

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